Earlier this week Boulder was graced with another two to three feet of fresh powder, leaving tulips and daffodils buried beneath a cold blanket of white stuff.
While a am craving the warmth of spring to arrive, we were blessed with enough moisture to get our stream running full blast and a morning vision of blue skies and snow-covered mountains and trees.
Some of the ski resorts have stayed open for another week giving us one more chance to get out into the wonderland of skiing and snowboarding, which put smiles on a lot of faces.
While the farmers’ markets have been trying to open in between the blasts of unusual winter-like weather, we’ve decided to wait a couple more weeks in hopes of a sunny stroll through the market. One of our favorite market treats that we are looking forward to is a dish from El Salvador called pupusa.
A pupusa is similar to a handmade corn cake or thick tortilla with beans, cheese and sometimes various meats enclosed within it. It is traditionally served with a spicy coleslaw called curtido. At the Boulder Farmer’s Market, they top off the pupusas with a fried egg for breakfast, which is how I made them this morning.
These are great for breakfast, lunch or dinner. They can be picked up and eaten like a sandwich when served without the egg. They also freeze well and can be reheated in a skillet of microwave.
For the curtido:
3-4 cups shredded cabbage
1/2 red pepper cut in a fine julienne
1 medium carrot, grated
1/4 cup thinly sliced red onion
1 tablespoon brown sugar
3/4 cup rice or apple cider vinegar
1/8 teaspoon ground cayenne pepper
Salt and pepper to taste
Mix all of the ingredients together, cover and let it sit in the fridge for at least one hour.
The traditional curtido is made a few days ahead of time and allowed to marinate and soften but I prefer it fresh and crunchy.
2 3/4 cups masa harina ( I use Bob’s Red Mill Masa Harina)
2 1/2 cups warm water
1/4 cup canola or olive oil
1/4 teaspoon salt
Mix all of the ingredients together and knead the dough for a minute or two and then let the dough rest for 10 minutes.
2 cups grated cheese (Monterey Jack, Colby Jack, queso blanco, queso cotija or a mixture or any of these)
1 1/2 cups refried beans (Amy’s Kitchen Organic Black Beans with Green Chiles are great)
I place a long piece of parchment paper out on my counter for a workspace where I make and assemble the pupusas.
Making the pupusas:
Divide the dough into eight equal portions and roll into balls.
Take one ball and press it between damp hands, patting it back and forth until it is about 4-5 inches in diameter.
Place one or two spoonfuls of the refried beans on the pressed dough and then top with 1/4 cup of cheese.
Pick up another ball of dough and flatten it like the first piece.
Place the second tortilla over the first one and press the edges together.
Carefully pick up the pupusa and gently press it together with your hands forming a smooth disk and then set it aside on the parchment.
Repeat the steps until you have four pupusas.
Place the pupusas on a large oiled griddle or skillet on medium heat.
Cook for 7-10 minutes on each side. Place on a plate and keep warm.
Fry the four eggs and place one egg on top of each pupusa.
Serve with the curtido, sour cream, fresh cilantro and Tabasco sauce.
*Vegetarian and gluten free.