{ imaginativa }

[ Pupusas Vegetarian Low Fat ]

• 1 cup of  corn flour (maseca or harina pan)
• 1/2 water
• a pinch of salt (to taste)
• 1 tb of butter (or margarine)

1. In a large bowl, mix together all the ingredients and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) 
2. Cover and set aside to rest for 5 to 10 minutes.
3. Take a little bit of dough and roll it into a ball.
4. Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Taking care that that the filling doesn't spill out.
5. Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin. (or two cutting boards)
6. Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. 
7. You can cover any unused dough and it will keep for a couple of days in the fridge.

Filling.

• Pupusas de Queso: With a cheese filling. Use grated mozzarella cheese (or any type of cheese that will melt) Add some grated green pepper for taste.

Curtido. (Pickled Cabbage Salad)

• Water (boiling, about 1 litre)
• 1 cup of vinegar
• 1/2 cabbage shredded
• 1 carrot grated
• 1 head of cauliflower
• 1 onion sliced
• 1 tb of salt (to taste)
• 1 tb of sugar
• 1 tb of oregano  (to taste)
• 1 tb of black pepper (to taste)

Labels: low fat vegetarian pupusas

posted by {imaginativa} @ 4:09 PM