Pueblanatinga Recipes

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PUPUSAS



Pupusas image

This is a fairly authentic version of the popular Salvadorean dish. It does take some time, however it is well worth the effort! You can purchase pre-made chicharron at specialty markets, however this recipe tastes just like it. I also make the salsa roja and curtido ahead of time (the salsa freezes very well, and the curtido can stay in the fridge at least a week).

Provided by ZZ

Categories     Meat and Poultry Recipes     Pork

Time 2h54m

Yield 15

Number Of Ingredients 23

4 cups plain tomato sauce
1 cup water
4 bunches fresh cilantro, chopped
1 green bell pepper, seeded and chopped
1 onion, chopped
2 cloves garlic, crushed
1 cube chicken bouillon
salt to taste
½ head cabbage, shredded
1 large carrot, peeled and grated
½ cup white vinegar
3 scallions, minced
2 tablespoons dried oregano
1 pinch crushed red pepper flakes
1 (12 ounce) package bacon, or to taste
4 tomatoes, halved, or more to taste
1 green bell pepper, seeded and quartered
1 cup grated Monterey Jack cheese
2 cloves garlic, minced
salt to taste
4 cups masa harina, or more to taste
2 cups water, or as needed
½ cup vegetable oil for frying

Steps:

  • Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
  • Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
  • Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
  • Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
  • Heat 1/2 cup oil a large skillet over medium-high heat.
  • Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
  • Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.8 g, Cholesterol 15 mg, Fat 7.7 g, Fiber 7.7 g, Protein 9.9 g, SaturatedFat 2.8 g, Sodium 676 mg, Sugar 5.9 g

INSTANT POT® PUDINA PULAO (MINT RICE)



Instant Pot® Pudina Pulao (Mint Rice) image

This is probably one of the most flavorful rice recipes you can make in just a few minutes. It's a spicy mint rice recipe that is hearty and filling as a vegetarian dish. Serve this as a side dish, or you can also take it in a lunch box and have a delicious midday meal! It is also lovely with plain or Greek yogurt.

Provided by Diana71

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 23

1 (4 ounce) can chopped green chiles
3 tablespoons finely chopped fresh mint leaves
3 cloves garlic, finely minced
2 ½ tablespoons water
2 tablespoons unsweetened shredded coconut
1 tablespoon finely chopped fresh cilantro
1 teaspoon cumin seeds
½ teaspoon ground ginger
2 tablespoons olive oil
2 whole cloves
2 cardamom pod
1 star anise
½ teaspoon ground cinnamon
1 small bay leaf, torn into pieces
1 onion, diced
¼ teaspoon ground turmeric
¼ teaspoon red chile powder
4 small Yukon Gold potatoes, sliced into rounds, then halved (skin on)
1 tomato, diced
½ cup frozen peas
1 cup basmati rice
1 ¼ cups water
¼ teaspoon salt

Steps:

  • Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
  • Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
  • Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 61.9 g, Fat 9.7 g, Fiber 4.3 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 489 mg, Sugar 3.4 g

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