from Chef John over at foodwishes.blogspot.com, purportedly a rendition of his favorite Salvadorian dish from Aunt Mary’s restaurant in San Fran. DH just keeps getting better and better at making this, but I got curious enough about the nutrition facts to keep it here on zaar. Beware: even with cream in the title, this is no soup for sissies. Those chile oils swirling atop your stewpot are lovely, but deceptively spicy. Skim them if you like, but it’ll still be muy picante!
Pupusas are a staple in El Salvadorian cuisine. They are thick, corn patties stuffed with beans, cheese, beans and cheese, or beans cheese and pork (called pupusas revueltas) and served with tomato sauce and curtido. For this recipe, I am making them with beans and cheese.
Curtido is a kind of El Salvadorian cabbage slaw that is served with pupusas. Traditionally the cabbage and carrot are boiled down and pickled with vinegar and salt, but there are many variations of curtido these days. I like to make my version fresh and crunchy, as many modern variations of this dish are.
No, no tortillas were harmed in the making of this cake. It is similar to a pound cake and gets its unique flavor from a small amount of parmesan cheese. I was first introduced to this cake by my friend Rina and was so happy when I stumbled upon the recipe. It is especially good with coffee for breakfast. From Gourmet
Pupusas are, in my opinion, El Salvadorian comfort food! A pupusa is like a thick corn flour pancake filled with either beans, cheese, beans and cheese, or beans, cheese and pork (which is called Pupusas Revueltas). It is served with tomato sauce to pour on top or dip bites into, and curtido on the side. These things really put me in a happy place. Enjoy the recipe– I hope they put you in a happy place as well!
