Delicious Recipes Of Salvadoran Cuisine

Introduction

Pupusas

Ingredients

• 2 cups of masa harina (corn flour)
• 1 1/2 cups of warm water
• 1/2 teaspoon of salt
• 1/2 cup of grated cheese
• 1/2 cup of refried beans
• 1/2 cup of cooked and seasoned ground beef

Instructions

1. In a large mixing bowl, combine masa harina, salt, and warm water. Knead until the dough is smooth and pliable.
2. Divide the dough into small balls (about the size of a golf ball).
3. Make a small indentation in each ball and add a tablespoon of filling (cheese, beans, or meat).
4. Close the ball and form it into a flat disk, about 1/4 inch thick.
5. Cook the pupusas on a hot griddle or skillet for 2-3 minutes on each side, until crispy and golden.
6. Serve with tomato sauce or curtido (a pickled cabbage slaw).

Nutrition

Yuca con Chicharrón

Ingredients

• 1 lb of cassava (yuca), peeled and cut into 2-3 inch pieces
• 1 lb of pork belly, cut into small pieces
• 1/4 cup of vegetable oil
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of cumin
• 1/2 teaspoon of oregano
• 1/2 cup of chopped onion
• 1/2 cup of chopped tomato
• 1/4 cup of chopped cilantro
• 1/4 cup of lime juice

Instructions

1. In a large pot, boil the cassava in salted water until tender (about 20-25 minutes).
2. Drain the cassava and let it cool for a few minutes.
3. In a skillet, heat the vegetable oil over medium-high heat.
4. Add the pork belly and season with salt, black pepper, cumin, and oregano. Cook until crispy and golden brown.
5. Remove the pork belly from the skillet and add the onion and tomato. Cook until the vegetables are soft and fragrant.
6. Add the chopped cilantro and lime juice to the skillet and stir well.
7. Arrange the cassava and pork belly on a serving platter and pour the vegetable mixture over them.

Nutrition

Sopa de Res

Ingredients

• 2 lbs of beef shank or stew meat, cut into small pieces
• 8 cups of water
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 2 yucca roots, peeled and cut into pieces
• 2 ears of corn, cut into pieces
• 1/2 cup of chopped cilantro
• 1 tablespoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of cumin
• 1/2 teaspoon of oregano

Instructions

1. In a large pot, brown the beef over medium-high heat.
2. Add the water, onion, and garlic to the pot and bring to a boil.
3. Reduce the heat to low and simmer for 1 hour.
4. Add the carrots, potatoes, yucca, corn, cilantro, salt, black pepper, cumin, and oregano to the pot.
5. Simmer for another hour, or until the vegetables are tender.
6. Remove the beef shank and cut the meat into small pieces. Return the meat to the pot.
7. Adjust the seasoning to taste and serve hot.

Nutrition

Curtido

Ingredients

• 1 small head of cabbage, shredded
• 1 small onion, thinly sliced
• 1 carrot, peeled and grated
• 1/4 cup of apple cider vinegar
• 1/4 cup of water
• 1/2 teaspoon of salt
• 1/2 teaspoon of oregano
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of red pepper flakes (optional)

Instructions

1. In a large bowl, combine the shredded cabbage, sliced onion, and grated carrot.
2. In a small bowl, whisk together the apple cider vinegar, water, salt, oregano, black pepper, and red pepper flakes (if using).
3. Pour the vinegar mixture over the cabbage mixture and toss well to combine.
4. Cover the bowl and refrigerate for at least 1 hour (or overnight) before serving.

Nutrition

Tamales

Ingredients

• 2 cups of masa harina (corn flour)
• 2 cups of warm water
• 1/2 cup of vegetable shortening
• 1 teaspoon of salt
• 1 lb of pork shoulder, cooked and shredded
• 1/4 cup of tomato sauce
• 1/4 cup of chopped onion
• 1/4 cup of chopped cilantro
• 1 teaspoon of cumin
• 1/2 teaspoon of black pepper
• 10-12 banana leaves or corn husks

Instructions

1. In a large mixing bowl, combine masa harina, warm water, vegetable shortening