How to Make Cheese Pupusas and Fried Yuca
ฝัง
- เผยแพร่เมื่อ 25 ธ.ค. 2022
- Test cook Dan Souza and host Julia Collin Davison make Pupusas with Curtido. Equipment expert Adam Ried shares with host Bridget Lancaster his top picks for soda makers. Test cook Elle Simone Scott makes Bridget Fried Yuca.
Get our recipe for Cheese Pupusas: cooks.io/3PymqWQ
Get our recipe for Curtido: cooks.io/3cIHDhW
Get our recipe for Quick Salsa: cooks.io/3zyKMu2
Get our recipe for Fried Yuca: cooks.io/3qXszkv
Get our recipe for Quick Pickled Red Onions: cooks.io/3dvm31v
Get our recipe for Cuban Mojo Sauce: cooks.io/3xKxoS8
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I’m very thankful that you’re highlighting some staples of Salvadoran cuisine, and your gave your audience a nice trick to get perfect pupusas all the time. I haven’t finished watching the video yet, but I had to comment on a few things about the curtido and the salsa: 1) our curtido is made without sugar and, if possible, with pineapple vinegar, which might be a little sweeter than most vinegars because you use some dulce de panela (piloncillo) to make it, along with pineapple peel. 2) Our curtido doesn’t have any cilantro on it, because it’s basically pickled cabbage with other vegetables, and the cilantro won’t stay fresh in the pickle juice. 3) You can add other veggies to your curtido, such as cucumber, radish, small onions, and even carrot slices. 4) Usually, the hot peppers are cut in slices or strips. As for the salsa: the classic sauce served with pupusas is a cooked, thin, almost watery tomato sauce and not the fresh one shown in the video, that looks a lot like chirimol or pico de gallo.
I hope next time you try making pupusas revueltas or venture into some other delicious traditional dishes from Salvadoran cuisine, like Gallo en Chicha (our local take on Coq au Vin) Sopa de Pata, or even Panes con Chumpe (the best turkey sandwiches you’ll ever taste).
Edit: If you ever come to El Salvador, never ever eat a pupusa with fork and knife. Lol
💯 Well said... This is exactly what I was trying to convey, and/or waiting for someone to authenticate. That is, a well seasoned individual who knows the ins and outs of Salvadorean cuisine. Thank You!!!!!
I wish this comment could be pinned. You've got it!
Los Panes con chunto son lo mejor de El Salvador 👌
I love curtido so much that I have a jar of it in my fridge all the time. Right next to the kimchi and sauerkraut. I think I might just love fermented pickled cabbage.
This Salvadorian episode is so awesome. Thank you for showing our cultures cuisine.
The way Dan explained this…perfection! I’ve got all the ingredients and I’m making this tonight!
I lived in Venezuela for a year and fell in love with fried yucca. There is an easier, faster way to peel it. After cutting it into sections, make a shallow cut along the side of the cylinder through the bark and tough inner skin. Then twist the knife blade to pull up the bark and skin on one side of the cut. Continue to pull up on the edge of the bark and skin and it will peel off like the skin on a banana section would. Same technique works for plantains but you may need to soak them in hot water for a few minutes.
Salvadoran here, thank you for posting! ❤️❤️
I’m from El Salvador and let me tell you this recipe is quiet acceptable, of course it can be improve, also, some ingredients are not precisely from the original recipe, but over all I truly enjoy watching this version, is an alternative ease way to prepare at home, believe me, that plastic bag trick, I truly appreciated it.
Thanks for this episode of Salvadorain food. Pupusas are delicious any day at any time.😋🤗😋🇸🇻🇸🇻
Fried yucca goes beautifully with chicharrones (fried pork neck or shoulder), or with pepescas (dried salty little fish) and some of the same curtido from the pupusas. Fried yucca is also delicious with a little salt, Salvadoran crema and cuajada (fresh cheese). I must say, though, that those yuca were a little too pale and could have used a couple more minutes of frying.
Ladies! I would like to give you all a tip to eat yucas or malanga (yautia) or potatoes. Put oil in pan and add chopped garlic. When garlic begins to get a little dark (don't let it burn), add several ounces of lime/lemon juice and immediately cover it. This is what in Cuba is called, MOJO or MOJITO.
My wife is from Honduras and I can tell you papusa is fantastic and we use the same cheese blend and salad as well. I prefer a papusa with leaked burnt cheese . Fried Yucca is awesome too.
We use cotija, fresh farm cheese, mozzarella cheese, and Monterrey cheese grated then make the cheeses make it into a doughy mixture by adding Central American sour cream.
Easy doable recipe and it looks delicious. Definitely feeling inspired to try it, thank you!
Dan the Man! I'm so excited to make these pupusas as I was for your Braciole, which by the way, I made for Christmas dinner last night! It was a hit for us meat eaters. Even the vegetarians looked jealous!
Thank you for this video! Great watch and guide 🇸🇻
We use mozzarella when we do them. Hard to find a cheese substitute. I am Salvadorian also. No cilantro, you leave the curtido in the jar in the fridge. It lasts a long time and it really flavors it, you don’t pour the liquid out. Thin the edges if not you get too much masa.
we use mozarella too for the cheese in pupusas. Although the monterey jack sounds interesting
Please do an episode on how to make pupusas revueltas and curtido!!!
Looking forward to trying your methods!
Se ven riquisimas!
Happy New Year 🎊🤠
from California 😋
Have watched this group for years. Peggy Woodruff, Michigan
Since I grew up on Pupupas… I eat them once in a while, *SO* comforting!! Loroco being my favorite. You can always experiment like mushroom con queso and/or jalapeño con queso, super delicious as well.
😋🥹🫶🏽
Yummy!
Regarding the yuca, pronounced you-ka, if they are still fresh the outer bark can be peeled off fairly easily by cutting about 1/4" deep down the length of the tuber and using the knife edge inserted into the cut to lift it up. Once lifted you can run a small spoon or even your finger underneath and peel it off with out any waste. Though this gets more difficult as the yuca gets older.
Also, fried yuca is a dish best done in two steps. Cook large chunks a day or more in advance, also add a generous amount of salt to cooking water to help get some salt into the yuca. Just pull the hard woody part in the very center after cooking, it's way easier and doesn't waste as much as the way they did it in the video. Put them in the fridge overnight. The night in the fridge makes for a better texture when fried and allows for the surface to dry a bit. Cut the cold chunks into the shape you want and then fry it up. You can deep fry it like they did here. But I find that pan frying over low heat in butter is wayyyyyy tastier. Since they are already cooked the idea is just to give them a crispy outer shell. If you want to spice it up a bit put some finely chopped garlic and hot peppers in the oil/butter.
How mouthwatering....You have no idea how difficult it is to have this delicacie over here in Germany...😢
Yummy
Pupusas are so good!! I used to get them off the lunch truck.
You had me until the cilantro... Lol, that looks delicious!! Thank you for showing us how to make them!
Agree! Cilantro = 🤮
curtido usually doesn't have cilantro in it. So feel free to leave it out.
@@hermeticbear Thanks - good idea!
Love
oldmates knife skills are SLAYING
People, I recommend you pronounce it you-ca, what kid is going to want to eat yuck-ca? Even thought, it is delicious.
A kid that’s forced to sit at the table until their plate is empty 😂
that pronunciation is used for the genus yucca, desert plants that have nothing to do with yuca / cassava / tapioca. the typical anglo cannot keep the two straight to save their life
😂😂😂 I was just stunned that they pronounced it that way as well 😂😂😂
Woooo!!!
The cilantro sounds like a good idea in the curtido.
🔥🔥🔥🔥
Can we have a air fryer recipe version of the yucca?
I believe you can also use Oaxaca cheese which is the Mexican version of quesillo!
The texture of El Salvador's quesillo and mexican Oaxaca is different, but yes you can use any cheese that melts and stretch
@@Felinos.Guatemala is quesillo salvadoreño more crumbly? Could i replace the Monterrey Jack with Oaxaca and add cotija?
Id add veggies to my papusas
🙂👍🏻
Happy newyear cheer toyou in2023 i
How come your recipe links in the 'More' section are not working?
Please don't add cilantro to curtido 🙏🏻
Just cabbage, carrot, jalapeño, thyme, laurel, vinegar and boiling water
You need to make the Pupusas thinner and with a little more oil, yours looks like Arepas.
The sauce is just a cooked tomato salsa, not a raw Chirmol like yours.
Guatemalan here 🇬🇹
Fried like this is the only way I'll eat Yuca.
In Colombia, Venezuela and other countries in SA make them and they are call AREPAS
Saw those in encanto, they heals all ailments
Blah Blah Blah
I heard they have a dart board with Christopher Kimball's face on it in the staff lounge.
Now that's a funny comment!
Dan, you are a brave man handling raw Jalapeños w/out gloves.....
Dear ATK, thank you for another great episode. I love you all. America's Test Kitchen: The Next Generation is an abomination. I made it through 4 episodes but I can't watch it anymore. So disappointed. I really hope this is not the future for ATK.
I love pupusas with a little mayo and a slice of American cheese
It's pronounced YOU-ca
not yuck-a. 🤣 These can simply be cut in larger chunks (like roasted potatoes). Pour melted butter while they're nice & hot.
The curtido looked legit, and then you poured the cilantro in it, and then it wasn't.
And cilantro isn't legitimate How?
How about specifics.
Say what you mean.
Exactly! Don't. like cilantro!
@@arickmccance3972 Never said it wasn't legitimate. He just poured too damn much into the curtido. Even the host pointed that out jokingly. He is making a slaw per se,not a damn salad.
Mmm poopoosauce 😉 jk
it's supposed to be fried in a pan with oil, not on a dry skillet!
not saulsa but salsa
It's yuca not yaca.
Good recipe..but it is encurtido not curtido
i'm married to a Salvadorean and they don't add jalapeno to their curtido.
Yes we do, some of us like the curtido spicy and some people don’t, it’s just personal taste. Some people even add dried chiles too. At pupuserias, they usually also have escabeche, which is pickled cauliflower, jalapeños, carrots and onions.
We do. If you don't eat spicy don't add it. But the traditional recipe has spicy. Not cilantro. 😬
Sounds Yucky? USA, USA, USA favorite comfort food better....
Cilantro tastes and smells like dish washing liquid to me lol
Their reactions are so fake, irritating, and insincere. ATK has lots it’s way. Need new cast.
I'm sure the Salvadoreans will chime in here but, this recipe is all kinds of WRONG.. I have friends from Central America and this recipe, from the hot/warm water, to the wrong kind of cheese these guys are using?? SMH...
EDIT-- So, after watching 'till the end.. I now know why this is all wrong. The "Methods" they are using are Mexican, hence the Mexican/wrong type of cheese. I should have prefaced this by saying; I am in no way, shape or form racist. My Italian family/roots will attest to that. I wished they would have used the correct methods, and not from a scientific(Talking about the warm/hot water to use in the Corn Flour), North American view. But hey, I guess this recipe, for a person whom knows very little about cooking, the kitchen to shall we say, "The authenticity?" it may work out.
I really appreciated this episode and making it work with what is available to most people so that more people can get introduced to the food I grew up with.
The only way to get authentic pupusas is to go to El Salvador where the masa is made from freshly ground corn, and where you'd get the right kind of cheese. We can't easily get the cheese where I am so I make them with mozzarella cheese.
So, then, please provide the correct recipe and the correct methods, OK? Thanks!
@@readytogo3186 Since this is almost 2023. I am sure you can "Google it." Which is what they should have done..
Better yet, Since we are in the Good 'Ole US of A. How about going to a Central American/Salvadorean restaurant, ordering take out. Bringing it to said facility, then "REVERSE ENGINEERING IT." That would have been a better method than calling it Pupusas and making them the way they did.. Mm' kay?
@@Kiss__Kiss Sounds good to me.
@@EMS-hk6tq Since I live in El Salvador, I can easily find quesillo, but I would recommend to try at least once the suggested combination of Cotija and Monterrey Jack cheese, since I find that low-moisture mozzarella cheese is usually too bland for pupusas. It has melting and stretching capabilities, but lacks some of the flavor, albeit mild, that quesillo has.
Yummy