Pupusas is a traditional El Salvadorean recipe for a classic fried flour pastry with a meat filling. The full recipe is presented here and I hope you enjoy this classic El Salvadorean version of: Pupusas.
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Ingredients:
450g minced turkey
1/2 onion, finely diced
1 garlic clove, minced
1 medium green chilli, minced (de-seed and de-vein if you don't like it too hot)
1 small ripe tomato, finely chopped
1/4 tsp ground cumin seeds
115g white cheese, grated
1/2 tsp salt
750g flour
1l water (about)
vegetable oil or butter for frying
Method:
Combine the turkey, onion and garlic in a large pan over medium heat and cook until the onion has softened and the turkey has browned (add a little water if the meat begins to stick to the pan). When the meat is done reduce the heat to low and add the chilli, tomato and cumin powder. Continue cooking gently until all the liquid has evaporated and the mixture is dry then take off the heat and set aside to cool before stirring-in the cheese and salt.
Meanwhile, sift the flour into a large bowl and stir-in just enough water to make a thick tortilla-like dough. Bring the mixture together as a ball then divide into 25 roughly equal pieces and roll these into balls.
Flatten the balls into disks about 12mm thick then place a tablespoon of the meat mixture in the centre of each disk. Fold over to enclose the filling and crimp the edges tightly then flatted the pupusas again between your hands until they're about 12mm thick.
When you have made all your pupusas heat a large, flat-bottomed frying pan or skillet until very hot and brush the surface with a little vegetable oil or butter. Add the pupusas and cook for about 4 or 5 minutes on each side until well browned. Serve immediately with Curtido (cabbage salad).
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