My (Not So) Traditional Salvadorian Pupusas

The other day a friend of mine walked into work with a traditional Salvadorian Pupusas made by his mother. Oh my goodness!!! It was fabulous. So here goes the 3 day search and outcome of that search for making these Pupusas. The amount of information I found was quite incredible and quite simple.......so I thought.  

I decided that I wanted a very flavorful brisket in my Pupusas, so I set out on my adventure. This post is long and a little graphic intensive, but here it is.

I started out by roasting a large Pablano Pepper and a red Bell Pepper on the stove, I did not fully roast them, just enough to get a little char on them and have them soften up a little.

The brisket went into a foil pan, with onions, garlic, white pepper, olive oil, a dried ancho chile, the peppers, salt and pepper. 

 

The brisket cooked on 350 for about 5 hours. And delicious it was all by itself. I did shred half of it and added a fresh chopped jalapeno.

Next was the cheese:

Shredded Cheddar and Monterrey Jack

Mexican Fresco

Green Chiles

Filling is done!

Now to tackle the masa. 

5 cups Mescata (Masa)

4 cups warm water

chili powder

Cumin

Mix into a dough, knead for 1 minute and let rest for 5 minutes

Roll into egg sized balls and press an indention in the middle to hold the filling

Take another ball about the same size, flatten it out to be just a little bigger than the bottom layer.

At this point you can either flatten it out by hand or do like I did and line with wax paper and press it in between 2 cast iron skillets until it is about half an inch thick. 

Put them on an oiled griddle for 3-5 minutes on each side or until browned and done all the way through.

 

Traditionally, these are thinner, smaller, and filled with just cheese or cheese and refried beans. But I am not traditional....so this is what I ended up with. And let me tell you...it was good. I threw a few extra slices of meat on there, and some of the roasted veggies. 

Afterwards I had some vanilla ice cream with Banana Nut Bread Jam....and it was yummy too!!!! I will be spending a lot of time on the treadmill tomorrow!!!

Banana Nut Bread Jam?? What in the World is that...

Who has ever heard of Banana Nut Bread Jam? not me. Well, I came across this recipe and just had to try it. WOW! This stuff will become a staple in my pantry and gift baskets.

Link for recipe here:  http://www.thatsmyhome.com/general/banana-nut-bread-jam.htm

Thanks thatsmyhome.....you have created a new favorite here!

I did not take photos while I was making this because I was still a bit sceptical. However I will be making more and will come back and add them. This stuff is amazing! Biscuits, on french toast, in puff pastry, but heated up a bit and on top of vanilla ice cream???? Oh yes please!

Banana Nut Bread Jam

10 ripe bananas, pureed (need 3 cups)
1 tablespoon lemon juice
4 cups granulated sugar
1/2 cup brown sugar
1 1/2 cups toasted walnuts, minced
1 box pectin
1 teaspoon cinnamon
1/2 teaspoon nutmeg, optional

Mix bananas, walnuts, lemon juice and powdered pectin in large kettle.

Stir while bringing to a full rolling boil. All at once add sugars.

Stirring continuously, heat until full rolling boil. Continue to heat 1 minute.

Fill jars to 1/4 inch of top seat with two-part lid and ring. Boiling water bath for 10 minutes.

Makes about 3 pints.

More photos to come soon.....:-) But I can assure you that I will forever have this in my house and it will be given as many gifts! The good thing is bananas are always in season....