Blanca Arroyo
A mí me gustan mucho las pupusas salvadoreñas, porque son muy parecidas a las gorditas mexicanas. Y ambas tienen como ingrediente principal la masa de maíz. Pero éstas son muy especiales, porque en ellas uso masa de maíz de cilantro, que combina excelentemente bien con el queso Monterey Jack. ¡Ya verás! Te van a gustar tanto, ¡que querrás comer más de una!
1/2
taza de cebolla blanca en medias lunas delgadas
1
taza de vinagre de manzana
1 1/2
cucharaditas de sal fina
4
cucharaditas de piloncillo molido
1
cucharada de orégano fresco, finamente picado
2
hojas de laurel secas
Pupusas:
1
taza de cilantro, lavado y finamente picado (hojas y tallos)
1/2
taza de agua
1 1/2
lb de masa fresca de maíz para tortillas
1/2
taza de masa instantánea de maíz
1/4
taza aceite de maíz
1/2
lb de queso Monterrey Jack rallado
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Instrucciones
1
Curtido:
Acomoda todas las verduras en un tazón grande y báñalas con el agua caliente. Déjalas reposar por 5 minutos.
2
En un tazón pequeño mezcla el vinagre, la sal, el piloncillo, el orégano y las hojas de laurel. Reserva.
3
Escurre muy bien las verduras y colócalas en un refractario grande con tapa. Rocíalas con la mezcla de vinagre. Revuelve todo muy bien y refrigéralas hasta el momento de servir.
4
Pupusas:
Licua en la licuadora a velocidad media el cilantro con el agua. Mézclalo con la masa de maíz fresca y amasa bien hasta integrar todo. Agrega la masa instantánea de maíz y si sientes que la masa esta aguada agrégale un poco más, la que sea necesaria, para que tenga una contextura firme pero no debe de quedarte pegajosa.
5
Calienta un comal y barnízalo con el aceite. Toma un poquito de masa y haz una bolita (no más grande que la palma de tu mano); palméala como una tortilla, haz un hendidura en el centro, pon un poco de queso y ciérrala con la misma masa. Palméala de nuevo como una tortilla y colócala en el comal ligeramente engrasado. Cuécela unos tres minutos, dale vuelta y cuécela otros tres minutos o hasta que se infle. Sigue este procedimiento hasta terminar con toda la masa. No olvides engrasar constantemente el comal.
6
Sirve caliente y ¡Disfruta!
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Consejos de expertos
consejo 1
Si no encuentras orégano fresco usa seco.
consejo 2
Puedes sustituir el piloncillo con azúcar moscabada.
consejo 3
Si no puedes palmear, toma una bolita de masa y aplánala con una prensa de madera (tortillera). Luego coloca el queso y encima otra tortilla de masa. Sella los bordes con cuidado para que no se salga el queso y sigue el procedimiento indicado arriba.
consejo 4
Para servirlas cubre un platón con hojas de lechuga orejona y ahí colocas las pupusitas. Decóralas con el curtido y una gotitas de pulpa de chile chipotle.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
Blanca Arroyo
A mí me gustan mucho las pupusas salvadoreñas, porque son muy parecidas a las gorditas mexicanas. Y ambas tienen como ingrediente principal la masa de maíz. Pero éstas son muy especiales, porque en ellas uso masa de maíz de cilantro, que combina excelentemente bien con el queso Monterey Jack. ¡Ya verás! Te van a gustar tanto, ¡que querrás comer más de una!
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