National Pupusa Day

National Pupusa Day – The Herencia Pupusa

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Happy National Pupusa Day! To celebrate National Pupusa Day, I have a special recipe that I like to call the Herencia Pupusa. Are you excited? I am! So, let’s get to the recipe.

National Pupusa Day Recipe

The Herencia Pupusa is special because it is my own take on a typical revuelta pupusa. For instance, a revuelta pupusa usually contains chicharron, beans, and cheese.  However, my recipe contains bacon instead of chicharron, spicy beans, and cheddar cheese.

To make The Herencia Pupusa, you will need the following ingredients:

  • Cooked bacon, cut into small pieces, 1/2 cup
  • Whole cooked pinto beans, drained, 1 cup
  • Jalapeños, two tablespoons
  • Shredded cheddar cheese, 1 cup
  • Avocado oil, 1 tablespoon
  • Maseca, 2 cups
  • Water, 2 cups
  • Olive oil, 2 tablespoons

Now that you have gathered your ingredients, this is how you make the pupusa!

Firstly, put a frying pan to warm on medium heat on your stove. Secondly, once the pan is warm, add avocado oil. Once the avocado oil is warm, after about a minute, add the beans and jalapeños. After that, mash the beans and jalapeños.

Señora Advice: you can use an immersion blender.

Once the beans are mashed, add the cheese. Subsequently, stir the cheese into the beans until it is melted. Turn off the flame and transfer the beans to a bowl. Allow the beans to cool down to room temperature.

Once the beans are at room temperature, you can work with them. Mix the cooked, chopped bacon into beans.

Next, in a separate bowl, mix the Maseca and water together to create masa. Then, warm a comal on medium-low heat. Moisten your hands with olive oil.

Roll the masa into a ball, mold it into a bowl shape, and add the filling mixture to the reservoir. Work the masa so that it completely covers the filling, like a dumpling. Use your palms to pat the pupusa flat.

Señora Advice: when patting, picture that you are moving the filling all the way to the edges. That is how you get gooey goodness throughout the entire pupusa!

Place the pupusa onto the comal and cook evenly on each side. Repeat until the filling and masa are used up. Continue to moisten your hands with olive oil to prevent the masa from sticking to your hands as you make each pupusa.

Enjoy these pupusas with salsa borracha, curtido and a refreshing drink.

Learn more about Salvadoran food here.

National Pupusa Day

The Herencia Pupusa Recipe

Bernie
This pupusa recipe is a combination of my SalviMex American identity. The pupusa is a classic Salvadoran food. I add jalapeños for a kick of spice. You will also find bacon, instead of the classic chicharron. Because, after all, who doesn't love bacon? The result is a pupusa that has a savory flavor that can be enjoyed by anyone who loves Salvadoran food, with a twist!
Prep Time 1 hr
Cook Time 30 mins
Course Breakfast, Main Course
Cuisine Salvadoran
Servings 12 pupusas

Ingredients
  

  • 1/2 cup Cooked bacon cut into small pieces
  • 1 cup Whole cooked pinto beans drained
  • 2 tbsp Jalapeños
  • 1 cup Shredded cheddar cheese
  • 1 tbsp Grape seed oil 1 tablespoon
  • 2 cups Maseca
  • 2 cups Water
  • 2 tbsp Olive oil

Instructions
 

  • Preheat the oven to 400 degrees.
  • Cook bacon in the oven for 25 minutes.
  • As the bacon cooks, put a frying pan to warm on medium heat on your stove.
  • Once the pan is warm, add grape seed oil.
  • Once the grape seed oil is warm, after about a minute, add the beans and jalapeños.
  • Mash the beans and jalapeños.
  • Señora Advice: you can use an immersion blender.
  • Once the beans are mashed, add the cheese.
  • Stir the cheese into the beans until it is melted.
  • Turn off the flame and transfer the beans to a bowl. Allow to cool to room temperature.
  • Remove the bacon and allow to cool to room temperature.
  • Once the beans and bacon are room temperature, you can work with them.
  • Cut the bacon into small pieces.
  • Mix the bacon into beans.
  • Next, in a separate bowl, mix the Maseca and water together to create masa.
  • Warm a comal on medium-low heat.
  • Moisten your hands with olive oil.
  • Roll the masa into a ball, mold it into a bowl shape, and add the filling mixture to the reservoir.
  • Work the masa so that it completely covers the filling, like a dumpling.
  • Use your palms to pat the pupusa flat.
  • Señora Advice: when patting, picture that you are moving the filling all the way to the edges. That is how you get gooey goodness throughout the entire pupusa!
  • Place the pupusa onto the comal and cook evenly on each side.
  • Repeat until the filling and masa are used up.
  • Continue to moisten your hands with olive oil to prevent the masa from sticking to your hands as you make each pupusa.
  • Enjoy these pupusas with salsa borracha.

Notes

Keyword herencia pupusa, national pupusa day, pupusa, salvimex

How are you celebrating National Pupusa Day? What is your favorite type of pupusa? Here, at Herencia Cookbook, we would love to know! Be sure to hit us up in the comments. Finally, are you interested in learning more? Then check out our blog and our book for authentic Salvi Mex recipes with a modern (and sometimes healthy) twist. Until next time, Buen Provecho! Herencia Cookbook is currently available for sale on Amazon.

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