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.

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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.

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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.

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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.

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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.

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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

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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.

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Pupusa dough:

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.

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Filling ingredients:

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)
4 eggs

I place a long piece of parchment paper out on my counter for a workspace where I make and assemble the pupusas.

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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.

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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.

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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.

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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.

Yum!

*Vegetarian and gluten free.

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