Back when I was living in Washington, D.C. my Australian friend with roots in El Salvador came to visit one year over Christmas. I think it was my first year in D.C. and I had decided not to go home for Christmas as I had just moved 3 months ago. It was great to have a friend in town and even greater that he introduced me to ‘pupusas’. We researched it online and found the great authentic place out in the sticks in Virginia.
I remember distinctively, we were coming back from a hike and in work-out clothes, and as I entered the restaurant that was completely empty besides 3 men playing pool in the front of the room – it felt like a bad Western movie. You know when you can see the dustball rolling through the frame, nothing but desert, wind and two men seeing eye to eye. Yes, that was a Korean German opening the door to a hole-in-the-wall authentic El Salvadorian place ^_^
The food was super tasty and we went back the same week to get some more.
– 2 cups mix of rice flour and corn flour (I used only a bit of rice flour to make the dough a bit more sticky)
– 5 tbsp water
– 1 cup shredded mozzarella
– vegetable oil for the pan
– 3 tomatoes
– 1/2 onion
– 1 clove garlic
– olive oil
– salt & pepper
1. Mix the 2 cups of flour mix with about 5 tbsp warm water until you get a gluey dough. Put aside while you make the salsa.
2. Finely chop the tomatoes and onion, mince the garlic. Mix in a bowl together with 3 tbsp olive oil and some salt & pepper. Set aside.
3. Make smaller balls out of the dough and flatten to palm sized flat disks. Put 1-2 tbsp of shredded mozzarella onto the middle, the close the edges over the cheese so it’s all covered up. Knet the ball in your hands and flatten out again so that you end up with an as flat as possible dough disk with cheese filling.
4. Heat a large pan with olive oil and fry the pupusas until slightly golden brown. Take out and let dry on a plate with kitchen paper so the oil drips out.
5. Serve with pickled cabbage and salsa while warm!