El Salvador

Pupusas

Disclaimer: I am writing this blog post almost a year after I actually made and consumed the recipe; I don't remember everything in great detail...

I made this recipe on June 29, 2012.  From the website from which I got the recipe: "Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador, but it is also popular in neighboring Honduras."

From what I remember, these were delicious, but rather messy and difficult to make.  It was hard to get the filling inside the dough.  Once I pressed it, it oozed out.  That's clear from the pictures below.  I made four different fillings: pupusas de queso (with cheese and green chiles), pupusas de chicharrones (with bacon and tomato sauce), pupusas de frijoles refritos (with refried beans) and pupusas revueltas (with a mixture of queso, chicharonnes and refried beans).  These were served with salsa roja (red salsa) and curtido (Salvadoran cabbage salad).

Pupusas with Salsa Roja and Curtido

Salsa Roja

Ingredients:
- 3 T. olive oil
- 1/4 c. chopped onion
- 1 clove garlic, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 c. tomatoes, peeled, seeded and chopped
- 2 tsp. dried oregano
- salt and pepper
- 1/4 c. chopped cilantro

Directions:
1) Heat the oil in a saucepan over medium.  Add onion, garlic and jalapeño and sauté for 2-3 minutes, or until the onion is translucent.
2) Stir in the tomatoes and oregano and simmer for about 10 minutes.  Remove from heat and cool a bit.
3) Puree the tomato sauce in a blender until smooth, adding water if needed.  Add salt and pepper to taste.  Stir in cilantro.

Curtido

Ingredients:
- 1/2 head cabbage, shredded. 
- 1 carrot, peeled and grated
- 4 c. boiling water
- 3 minced scallions
- 1/2 c. white vinegar
- 1/2 c. water
- 1 minced, seeded jalapeño
- 1/2 tsp. salt

Directions:
1) Place the cabbage and carrots in a large bowl.  Pour boiling water into the bowl to cover the cabbage and carrots.  Set aside for about 5 minutes.  Drain in a colander, pressing out as much liquid as possible.
2) Return cabbage and carrots to the bowl and toss with the remaining ingredients.  Let set at room temperature for a couple of hours before chilling.

Dough

Ingredients:

- 2 c. masa harina

- 1 c. warm water

Directions:

1. In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes.
2. Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.

Queso Filling

Ingredients:

- 1 c. shredded queso fresco

- 1 small can of green chiles, drained

Directions:

1) Combine

Chicharrones Filling (the easy way)

Ingredients:

- 1 c. cooked bacon

- a little tomato sauce

Directions: 

1) Pulse together in a food processor

Frijoles Refritos Filling

Ingredients:

- Refried beans

Revueltas Filling

Ingredients:

- Refried beans

- Queso filling

- Chicharrones filling

Directions:

1) Combine all ingredients.

Assembling the Pupusas:

1) Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.

2) Place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.

Failed attempt: 

 Done better:

3) Heat a greased skillet over medium-high flame. Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. 

4) Serve with salsa roja and curtido.

Egypt

Kushari (Egyptian pasta, rice and lentils with tomato sauce)

From the website from which I got the recipe: "Kushari is a simple yet healthful dish of pasta, rice and lentils widely sold in small Egyptian restaurants and roadside stands. With its full complement of protein, a spicy topping of tomato sauce and crispy fried onions,kushari is often considered the Egyptian national dish.  Kushari was originally a poor man's dish, but nowadays kushari is enjoyed by all strata of society. Variously spelled koshari, kosheri, koushari or koshary."


I made this dish on Monday, June 25.  Andy and I both enjoyed it very much.  It reminded me of spaghetti and also of macaroni beef casserole minus the beef.  I suppose this makes sense as it contains pasta with a red sauce.  I overcooked the lentils, so when I mixed all of the grains together, they turned to mush.  I suspect that this affected the texture more than the taste.  Overall, this was a delicious, simple, cheap dish that I can see myself making again.

Ingredients

-1 c. rice

-1 c. macaroni

-1 c. lentils

-2 T. oil

-1 onion, chopped finely

-2-3 cloves minced garlic

-2 c. crushed tomatoes

-1 tsp. red pepper flakes

-1/2 tsp. cumin

-salt and pepper to taste

-oil for frying

-1 onion, sliced thinly

-salt and pepper

Directions
1) Cook the rice and 2 cups of water in a covered pot until done, about 20 minutes. Cook the macaroni according to package directions, or until al dente. Simmer the lentils and 2 cups of water in a covered pot until tender, 30-45 minutes.

2) While the rice, pasta and lentils are cooking, heat the olive oil in a sauté pan over medium-high heat. Add the chopped onions and garlic and sauté until the onions are translucent and wilted, 4-5 minutes. Stir in the tomato sauce, cumin and pepper flakes; reduce heat to medium-low and simmer for 10-15 minutes; add a little water if necessary. Season with salt and pepper and set aside.

3) Heat about 1/2-inch of oil in a heavy skillet. Add the sliced onions and fry until they turn brown and crispy. Drain on paper towels.4) Place the rice, macaroni and lentils in a large bowl, season with salt and pepper and stir together gently with a fork. 

5) To serve, portion the mixture into individual bowls and spoon some tomato sauce over each portion. Top with crispy fried onions and serve hot or at room temperature.

Ecuador

Encebellado



I made this dish on Sunday, June 17.  The name of the dish has at its root the Spanish word for onion (cebolla) because the tuna and yuca soup is topped with pickled red onions.  I was the only one who tried it, as Andy was super tired after spending the weekend at his 10-year high school reunion.  He also was put off with the idea of tuna soup, but not nearly as much as my mom was!  I have to admit that it sounded strange to me as well, but found it to be pretty tasty.  The tuna, I felt, was overcooked, and was the worst element of the meal.    If I ever were to make this again, I would simmer the tuna for probably 10 minutes instead of 15; I like my tuna rare.  I really liked the flavor of the broth, and liked the chunks of yuca in the soup.


Yuca root, which is also called cassava and manioc, is a very common starchy, tuberous root from the tropics.  I was able to find it at Whole Foods.  The best way I can describe it is as a cross between a potato and a parsnip.  I liked the chunks of it in the soup.  This is what it looks like before being prepped (I'm aware of how much this looks like a turd):

To prepare it, I cut off the ends and then peeled it with a vegetable peeler.  There is a layer between the skin and the meat that is magenta colored, and I read that it is an irritant (designed to fend off insects and other yuca eaters), so I wore latex gloves so as to not irritate my skin.


Here is the recipe, which I found on a woman named Laylita's blog:


Encebellado

Pickled Onion and Tomato Salsa

Ingredients:

-1 small red onions
-Juice of 1 1/2 limes
-1/2 tablespoon oil (sunflower or canola)
-1 1/2 tomatoes
-1/2 tablespoon finely chopped cilantro
-1/2 tablespoon salt + more to adjust taste

Directions:
1) Cut the onion in half, slice very finely and place in a bowl
2) Sprinkle with 1 tablespoon salt and let rest for about 10 minutes
3) Cover the onions with lukewarm water and let rest for another 10 minutes
4) Rinse and drain the onions
5) Add the lime juice and the oil, place in the fridge until about 30 minutes before serving
6) Cut the tomatoes in half and slice very finely
7) Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.

Soup
Ingredients:
-1 lbs. fresh tuna
-1/2 lb. yuca, fresh or frozen, cut into small pieces
-1 T, sunflower oil
-1 tomato, diced
-1/4 red onion, diced
-1/2 tsp. chili powder
-1 tsp. ground cumin
-4 cups of water
-3 cilantro sprigs
-Salt to taste

Directions:
1) Heat the oil on medium heat to make a refrito with diced onion, tomato, cumin, chili powder and salt.

2) Add the water and cilantro springs, bring to a boil.

3) Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
4) Drain the tuna and keep the broth to cook the yuca.
5) Separate or break the tuna into small to medium size pieces.
6) Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes.
7) Add tuna pieces to the broth, taste and add salt if needed.

8) Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa; if desired can also be served with avocado slices and extra lime slices.

Dominican Republic

Bandera Nacional

Bandera nacional means national flag in Spanish.  This dish is an homage to the flag.  It is composed of four parts: fried plaintains, red beans, rice and goat.  Each part is served separately on the plate so that it looks like the flag:

I made this on Friday, June 8.  Andy, Jerry and Jay enjoyed it with me.  I had never eaten nor cooked goat.  We all thought it was delicious!  It tastes like a mix between beef and lamb.  I will definitely be making it again, and not just because I had to buy a whole leg, so I have like two extra pounds of the stuff.


I got the recipe from this website, where I also learned a little bit about goats from the Dominican Republic.  Because goats in the Dominican Republic graze on fresh oregano, their meat contains a slight oregano flavor [you are what you eat! (NERD ALERT)].  Since the goat I bought probably wasn't afforded the same luxury of fresh herbs, I followed the website's instructions and marinated the goat overnight.  The result was delicious.  I couldn't believe how tender the goat was; it was fork-tender like beef brisket.  

Everything about this meal was good. I think the caramelizing of the onions in the red bean recipe added a nice depth of flavor.  We'll be eating the leftovers of those tonight!  There was no leftover plaintains or rice, and probably only about a cup of the guisado.  I think it's safe to say we enjoyed this one.


BANDERA NACIONAL



I just cooked the rice according to package directions.  A Dominican delicacy is the concon, the crispy part that sticks to the pot.  My rice didn't have that.



Plantains

Ingredients:
-2 plaintains, sliced
-butter
-salt


Directions:
1) Pan-fry in melted butter, lightly salt them and allow to dry on newspapers.




Red beans

Ingredients:
-2-3 c. red kidney beans
-1 red onion, finely chopped
-3 cloves garlic
-1/2 tsp. ground coriander
-2 T. tomato paste
-2 c. chicken stock
-salt and pepper


Directions:
1)mSoak the beans overnight or, like I did, do a quick soak: cover the beans with water in a large pan and bring to a boil.  Boil for two minutes, cover, and set aside, removed from heat, for one hour.
 
2)Start by caramelizing the onions over medium heat in a little oil.


3) Add garlic and coriander and saute for a couple minutes before adding other ingredients. Stew beans for 20-25 minutes; use a potato masher to turn parts of them into a paste while they're simmering. Keep them simmering until they reach a nice creamy consistency. 




"Guisade": the stewed meat

Ingredients:
-3 pounds of goat, cut into cubes
-3 roughly chopped onions
-6 cloves of garlic
-4 tomatoes roughly chopped
-2 bell peppers julienned
-2 cups beef stock
-Coriander, salt and pepper to taste


Marinade:
-3 tablespoons oil
-3 tablespoons lime juice
-Finely chopped onion
-3 teaspoons oregano
-Salt and pepper

Directions:

1) Rub the meat with the marinade, place in a Ziploc bag and refrigerate overnight.

2) Saute meat in hot oil until seared on all sides.

3) Add onions, garlic, tomatoes and peppers and saute for five minutes.

4) Add beef stock and allow to simmer for a couple hours. Season and adjust liquid as needed.

Serve in separate quadrants of the plate, to resemble the Dominican flag.