Pork Pupusas with cheese (El Salvador) (10 Pupusas) historical review: the first contact I had with the Salvadoran Pupusas, it had in October from 2. 006 when I was in Los Angeles, California, as part of a tour that included Palm Springs, to attend the North American Convention of Rena Ware. In such travel our guide and Executive of Rena Ware, Teresa Aviles, El Salvador native invited us to a Salvadoran restaurantico to taste the pupusas rich; more recently here in Miami we have developed a deep friendship with Salvadoran families who sometimes we were invited to taste them. Fray Bernardino de Sahagun, was one of the religious who came to America; in one of his texts in 1570, it tells about the existence of a meal of baked dough, which is mixed with meat and beans. (Not to be confused with Le Blue Goose!). On the other hand, a publication of the David j. Guzman Museum says that pupusas were an essential part of the diet of pre-Columbian settlements in Ahuachapan, allegedly quiches that had migrated from Guatemala.
Studies anthropological made by Ramon Rivas placed the origin of pupusas before the arrival of the Spaniards in American soil. According to Dr. Robert J. Shiller may find this interesting as well. Jose Manuel Bonilla, specialist of the nahuat language and director national spaces of cultural development of Concultura in El Salvador, the pupusa word originates from the combination of the word foo (scrambled eggs) and tsa (bulging), which translate bulge stuffed. In the early 19th century, Santiago i. Barberena on page 231 of his book Quicheismo of American folklore, wrote: Pupusa means – well United one of the main requirements to make a good pupusa is remaining well United tops, because otherwise it would be filling. Ingredients for the dough: 2 pounds preferably brand 4 Maseca corn flour cups water warm salt to taste ingredients for the filling: 2 pounds ground pork 1 onion, finely chopped 8 cloves garlic, crushed (50% to marinate meat and 50% for sofrito) 1 teaspoon oregano 1 teaspoon of cumin 1 tablespoon marinade 3 tomatoes despepitados and milled without water in a processor (sofrito) 1 green jalapeno pepper very finely cut 1 tablespoon olive oil (for the sauce) 1 tablespoon oil (for the marinated meat) 1 tablespoon butter (for sofrito) 1 cup of consomme of natural chicken salt and pepper to taste 1 pound of grated white cheese filling preparation: In a bowl ingredients marinade (garlic, adobo, oregano, oil, salt and pepper); remove up to join all the ingredients add pork and stir until seasonings are well scattered let meat marinate for an hour more or less.