I grew up eating tortillas, but my world was transformed when I discovered that you can add cheese to the tortilla dough. Cheese! Oh, and did I ever tell you that I love cheese? In high school my friends used to call me Steve Urkel. Here is one description of Steve Urkel that I found online:
Steve Urkel: A character in the sitcom Family Matters. He was a skinny, smart, annoying kid with a love for science, polka, and cheeeese!
But wait! There is more. You don’t have to stop at just cheese. You can add beans, chorizo, chicken…etc. You can be as creative as you want with your pupusa. Now you ask, what the heck are pupusas? Let’s ask Wiki….
A pupusa is a traditional Salvadoran dish made of a thick, handmade corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is usually filled with a blend of the following:
- cheese (queso) (usually a soft cheese called Quesillo found in all Central America)
- cooked pork meat ground to a paste consistency (called chicharrón, not to be confused with fried pork rind, which is also known as chicharrón in some other countries)
- refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America).
The two most common pupusas are the pupusa de queso (cheese) and more popular pupusa revuelta with mixed ingredients of cheese, beans, and chicharrón. Pupusas are typically served with curtido (lightly fermented cabbage slaw with red chilies and vinegar) and a watery tomato salsa.
I know they don’t look very appealing, but they are so good! I did forget to take a picture of the tomato salsa. My bad.
The best way to eat one is to pile the coleslaw on top of the pupusa and then you pour the salsa on the coleslaw and pupusa and watch the pupusa absorb some of the tomato salsa, then you take a fork and cut a piece off and watch the melted cheese ooze out. Can you picture it?
Try one! Or two…