masa flour

Here's what you need: green cabbage, small white onion, medium carrots, boiling water, distilled white vinegar, dried oregano, kosher salt, vegetable oil, boneless pork shoulder, salt, medium tomato, green bell pepper, small white onion, masa harina, salt, cold water, grated mozzarella cheese, refried bean, vegetable oil

Salvadoran Pupusas As Made By Curly And His Abuelita Recipe by Tasty

½ head green cabbage,

white onion, sliced

carrots,

water

white vinegar

oregano

salt

vegetable oil

lb boneless pork shoulder,

tomato,

green bell pepper, diced

white onion, diced

masa harina

mozzarella cheese

refried bean, cooked

vegetable oil,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.

In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.

Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.

Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.

Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.

Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.

Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.

Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.

Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.

Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.

https://vid.tasty.co/output/110702/landscape_480/1538153157

Delicious Masa dumplings called Chochoyotes are cooked in a fragrant, filling chicken soup with black beans. A true taste of Mexico in every spoonful.

Mexican Chochoyotes with Chicken Soup

olive oil

chicken

chipotle pepper

onion ((finely chopped))

bay leaf

garlic

tomato ((chopped))

black beans ((frijole negro) (400 grams/12 ounces))

masa harina ((350 grams))

tbsp cilantro ((very finely chopped))

Heat the oil in a large pan or casserole pan until just hot then add the chicken and brown on all sides for about 8 minutes. Remove from the pan.

Add the Chipotle pepper and onion and sauce for 5 minutes until the onions are lightly browned and softened. Add the garlic and tomato and stir for 2-3 minutes until the tomato has broken up a little.

Return the chicken to the pan and add around 6 cups (1 1/2 litres) of water and the salt. Bring to a light boil then reduce the heat to low and simmer gently for 1 hour (covered).

While the soup cooks, you can prepare the chochoyotes (see below)

Remove the chicken pieces and set aside to cool. Drain and rinse the beans then add to the soup and simmer for a further 5 minutes.

Carefully add the chochoyotes and simmer for 10 minutes.

Meanwhile, strip the chicken from the bone roughly pull apart - discard the bones and skin if you left it on. Return the chicken to the pan, stir well, and cook for 5 minutes more. The chochoyotes should now be fully cooked.

Serve hot garnished with chopped cilantro, radishes and thinly sliced white onion.

For the Chicken Soup

Combine the flour, oil, salt and chopped cilantro. Add the water and bring together into a soft dough (like play-dough). Add a little extra water if needed.

Knead for a couple of minutes then leave for 10 minutes to relax the dough.

Take a little piece of dough and make a ball about half the size of a ping pong bal about 15g/½oz. Using your thumb, press a deep indent into the ball and set aside. Repeat this process for as many as you need (I&#39;d say around 3-5 per person)

Top 2 masa flour recipes from across the web

The most viewed masa flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salvadoran Pupusas As Made By Curly...

Mexican Chochoyotes with Chicken So...

Top 2 masa flour recipes from across the web

The most viewed masa flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salvadoran Pupusas As Made By Curly...

Mexican Chochoyotes with Chicken So...

The most viewed masa flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine