Latin American Fried Dough
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For the dough
- 2 cups Masa Harina (a type of cornmeal)
- ⅞ cup warm water
- 1 cup Cottage cheese
- Oil (for deep frying)
- For the Salsa Roja (dipping sauce)
- 3 Tbsps olive oil
- 3 Tbsps chopped onions
- 1 clove garlic cloves (chopped)
- 1 serrano chili pepper (or jalapeno)
- 14 ozs Tomatoes (skinned, seeded and chopped)
- 2 tsps dried oregano
- salt
- peppers
- To garnish
- Lettuce
Product recommendation
Traditionally pupusas are pressed in a tortilla press lined with plastic wrap or rolled with a rolling pin between 2 pieces of plastic wrap or waxed paper to a thickness of 0.5 cm. They are then cooked in a dry frying pan over a medium-high heat for about 1-2 minutes each side, until lightly browned.
Preparation steps
1.
For the dough: put the masa and water into a mixing bowl, mix together and knead well. Add more water, a tablespoonful at a time if necessary, to produce a moist, but firm dough. (It should not crack at the edges when you press down on it). Cover and leave to rest for 5-10 minutes.
2.
Roll the dough into a log and cut into 8 equal portions.
3.
Roll each portion into a ball. Press an indentation into each ball with your thumb and put about 1 tbsp of cottage cheese into the indentation. Fold the dough over to enclose the filling and carefully press the filled balls with the palms of your hands to make round discs.
4.
Heat the oil n a deep pan and fry the pupusas until golden brown. Drain on kitchen paper.
5.
For the sauce: heat the oil in a pan and gently cook the onion, garlic and chilli for 2-3 minutes, until the onion is translucent.
6.
Add the tomatoes and oregano and simmer for 10 minutes. Remove from the heat and cool slightly.
7.
Purée in a blender until smooth, adding a little water if necessary. Season to taste with salt and pepper.
8.
Serve the pupusas on plates with a small dish of sauce and a garnish of lettuce.
