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Posted to rec.food.cooking
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Pupusas for dinner!
"dsi1" > wrote in message
...
> On Thursday, August 17, 2017 at 7:16:20 PM UTC-10, Julie Bove wrote:
>> "jmcquown" > wrote in message
>> news
>> > On 8/18/2017 12:22 AM, U.S. Janet B. wrote:
>> >> On Thu, 17 Aug 2017 18:06:18 -0700, "Julie Bove"
>> >> > wrote:
>> >>
>> >>> Bean and cheese filling. Yum!
>> >>
>> >> Julie, did you make them, buy them frozen or find someone who made
>> >> them fresh. I've seen them made and they seem to be kind of tricky to
>> >> make.
>> >> Janet US
>> >>
>> > That's the question. There are a lot of Papusas recipes. One example:
>> >
>> > http://www.bonappetit.com/story/how-to-make-pupusas
>> >
>> > Also a lot of similar frozen things at the grocery store. <shrug>
>>
>> I saw them once at a grocery store, frozen. Very expensive. I just used
>> the
>> Maseca and water. Had two different recipes. Both said 2 cups of Maseca
>> but
>> one said 1 cup of water and the other said 1.5. I started with 1 cup then
>> added some as it was too dry. Water needs to be warm. The key is to let
>> the
>> dough sit for at least 10 minutes. Not all recipes tell you to do this. I
>> have seen some that call for flour, salt, baking powder/soda, fat, etc.
>> Nope. Not needed.
>>
>> I had a small amount of leftover refried beans that I mixed with some
>> Tillamook Mexican cheese shreds. I used that for the filling. Just need
>> to
>> be careful not to overfill or it will squish out as it cooks. I don't
>> mind a
>> tiny bit coming out but anything more and it could be sloppy.
>>
>> To shape, you start with a ball of dough then pat it out in your hands
>> like
>> you would a tortilla, but much thicker. Put a little filling in the
>> middle
>> then just sort of roll it around in your hands working the edges up
>> towards
>> the top. Continue until sealed. Oh! You do need a bowl of cold water
>> nearby.
>> Keep your hands wet with this as you work to prevent sticking.
>
> Looks like a whole lot of fun. It's stuffed just like a char sui bao.
>
> http://thewoksoflife.com/2015/05/ste...-char-siu-bao/
Sounds like Hum Bow.
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