O Centro de Apoio à Família convida você a participar da feira de recursos no dia 22 de maio, no Centro. É um evento público totalmente gratuito para pessoas com necessidades especiais, sua família e amigos. Teremos mais de 20 agências oferecendo seus serviços. Venha descobrir uma variedade […]
The Family Support Center invites you to participate in the resource fair on May 22nd at Centro.
It is a public event entirely FREE for individuals with special needs, their Family, and Friends. We will have more than 20 agencies offering their services. Come and discover a variety of community resources in the area and be […]
A Pupusa is a thick fried tortilla that is stuffed with a hearty filling of cheese, meat or refried beans. This popular El Salvadorian dish was first prepared by the Pipil tribes who were the country’s first native peoples. Pupusas are traditionally eaten with a cabbage relish called Curtido.
For the Curtido
head cabbage (shredded) ½ carrot (grated) 1 large apple cider vinegar ½ cup medium yellow onion (thinly sliced) ½ water ¼ cup brown sugar ½ tsp. red pepper flakes 1 tsp. dried oregano 1 tsp. salt ½ tsp. . For the Pupusas
masa harina / corn flour 2 cups grated mozzarella / Monterey jack cheese 1 cup warm water 1 ½ cups Vegetable oil Salt
Directions for Preparing Pupusa For the Curtido 1. Prepare the curtido by first tossing the cabbage, onions, and carrot together in a bowl. 2. Mix the apple cider vinegar, water, brown sugar, salt, oregano, and red pepper flakes altogether. 3. Pour this over the cabbage mixture and mix well. 4. Refrigerate in a covered dish for at least a day until serving. For the Pupusas 1. Knead together the flour, salt, and water to form a smooth moist dough adding additional water or flour gradually if needed. 2. Work into a ball, cover the bowl and let it rest for ten (0:10) minutes. 3. Oil the hands and divide the dough into eight pieces. 4. Form eight balls, each about two inches in diameter. 5. Make an indentation in each ball, by pressing in with the thumb to make a small cup. 6. Spoon one tablespoon of grated cheese into the indentation and seal the dough shut. 7. Flatten the ball into a thick tortilla about ¼ inch thick. 8. Heat a little vegetable oil and fry the pupusas for three (0:03) minutes on each side. Serve the hot pupusas with a generous serving of curtido. ... See MoreSee Less
These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version—the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.
· 1 cup arepa flour (precooked cornmeal)
· 1 cup crumbled ricotta salata or grated mozzarella (1/4 pound)
· 1 cup plus 2 tablespoons water
· 1/4 cup vegetable oil
1. Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
2. Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
3. Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.