ciao! cooks
Jesse Lemus
Mercadito Latino
RECIPE INSPIRATION
Authentic Salvadoran fare is cooked with love at Mercadito
Latino. Jesse, son and manager of this family-run business,
credits his mother’s recipes for keeping the tradition alive. Corn
is a staple of the Latin pantry, with ground corn, or maize flour,
used in most dishes, like the pupusas featured below.
For pupusa filling recipes, visit ciaowinnipeg.com.
Pupusas
El Salvador's national dish is
traditionally eaten with your
hands.
INGREDIENTS
2 cups Maseca maize flour
(available at Mercadito Latino)
1 1/2 cups water
2 Tbsp vegetable oil
salt to taste
METHOD
1. Mix flour, water and salt
thoroughly to form dough.
2. Make a ball with about 4 Tbsp
of dough and flatten into thick
disk approximately the size of
a DVD. Hands should be wet
when making dough to achieve a
slightly sticky consistency.
3. Add 1 Tbsp each of filling to
the centre of disk. Fold over one
edge to cover filling, and press
edges together to seal the pupusa.
Flatten until 1/2 cm thick, making
sure edges don’t crack. Repeat
with remaining ingredients.
4. On a non-stick pan or griddle,
cook pupusas for 2 minutes per
side, or until edges are golden
brown and cheese starts to melt.
5. Serve with curtido (pickled
cabbage slaw) and salsa roja (red
tomato salsa).
Yield 10-12 servings
24
ciao! / aug/sep / two thousand sixteen