Adina's PupuseriaJune 12 in the United States ⋅ 🌫 70 °F
So. It's been awhile. Lots of pleasant memories being made, but today was special. Our friend Adina Quintanilla from La Libertad, Salvador came by to teach us how to properly make pupusas.
It was a blast!
Here's the recipe:
1/2 Bag Maseca
Pour into wet bowl and manipulate while adding water to consistency of thick peanut butter.
Tomato Salsa 2QT
6 Large Tomatoes
2 Tbs Apple Cider Vinegar
Boil Tomatoes and 1/2 Onion in half gallon of water for 5 minutes. Puree in blender with Garlic, and salt to taste. Add Vinegar.
SAVE HOT WATER
1 head regular Cabbage
1 Tbs Oregano
Apple Cider Vinegar
Shred Cabbage. Carrots, and Onion very thin. Add them to large bowl with Oregano and Salt to taste. Add saved hot water and steep for 5 minutes or so. Add Cider Vinegar to taste.
1 lb chili ground Pork
Tomato Sauce (Above)
Cook until lightly browned and stir in Tomato Sauce until it holds together a bit.
Veggie Cheese Filling
1 Bunch Spinach
2 larger Zucchini
2 lb Shredded Monterey Jack
Shred spinach and grate Zucchini.
Add a handful of water to cheese to make it glommy.
Use water on hands to pat a squash ball sized bit of Masa into flat disc a little smaller than a yogurt container lid.
Add filling of choice.
Pinch edges of masa up, around, and over filling until closed.
Flatten into disc about the size of a yogurt container lid.
Fry each side on griddle at medium high until lightly browned
Top with Tomato Sauce and Rebollo. Scream, Avocado, Tapatillo and a light Lager optional.