12922 Stuffed Tortillas Serves 12 (1 pupusa per person) Wed Aug 06 08:11:33 -0700 2008 Tue Feb 03 11:17:17 -0800 2009 Licensed http://www.chow.com/recipes/12922 Tue, 03 Feb 2009 19:17:17 GMT Pupusas are a Central American appetizer that many are familiar with. They can be stuffed with many different fillings, but chicharrońes (fried pork rinds) and bean and cheese are the most popular. Pupusas are commonly sold as street food at pupuserias, which compare closely to America's pizza parlors.

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  • All advance preparation may be found in the ingredient list.
  • Roll out or use a tortilla press to form
  • 2 tablespoons [30 mL] of masa into 2½-inch [6-cm] rounds about ¼ inch [6 mm] thick. Stack, separated with wax paper or plastic film. You should have 24 tortillas.
  • Combine all the chicharrońes filling ingredients in a food processor, process to a smooth paste, and reserve.
  • Combine all the cheese filling ingredients in a food processor, pulse to combine, and reserve.
  • Heat the oil in a nonstick skillet and sauté the garlic for 30 seconds.
  • Add the ground bay leaf and sauté for 30 seconds, then add the bean purée, salt, and pepper.
  • Cook, while stirring, over moderate heat until the liquid evaporates and the purée thickens. Continue cooking until the mixture begins to come away from the skillet easily. Reserve.
  • Place a tortilla on a flat surface and top with 1 heaping tablespoon [20 mL] of a filling or combination of fillings. Place a second tortilla on top and seal the edges with the tines of a fork.
  • Grill the pupusas on a hot griddle over moderate heat for about 6 minutes, or until they are nicely browned on both sides. (They may also be sautéed in a lightly greased nonstick skillet or deep-fried.) Keep warm until service.
  • Serve 1 pupusa per person accompanied with a spicy vinegar-based coleslaw, spicy pickled vegetables, or a simple tomato salsa.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2 pounds [900 g] prepared corn tortilla masa (see Chef Notes)

    ]]>     8 ounces [225 g] chicharrońes (packaged pork rinds)

    ]]>     ¼ cup [60 mL] red bell pepper, diced fine

    ]]>     2 cups [480 mL] ripe tomatoes, chopped

    ]]>     ¾ cup [180 mL] onion, diced

    ]]>     3 garlic cloves, minced

    ]]>     1 teaspoon [5 mL] salt

    ]]>     ¾ cup [180 mL] farmer's cheese

    ]]>     ¼ cup [60 mL] crumbled queso blanco or feta cheese

    ]]>     ¼ cup [60 mL] grated Parmesan cheese

    ]]>     3 tablespoons [45 mL] parsley, chopped

    ]]>     1 tablespoon [15 mL] vegetable oil or lard

    ]]>     2 garlic cloves, minced

    ]]>     ½ teaspoon [3 mL] bay leaf, ground

    ]]>     1¼ cups [300 mL] prepared kidney beans, puréed with their cooking liquid

    ]]>     1 teaspoon [5 mL] salt

    ]]>     ½ teaspoon [3 mL] black pepper

    ]]>     Vinegar-based coleslaw, for service (optional)

    ]]>     Pickled vegetables, for service (optional)

    ]]>     Tomato salsa, for service (optional)

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