El Salvador, a small Central-American country squeezed in between: Mexico, Guatemala, Honduras and Costa Rica. Glimpses of tropical paradise, national parks as you want them to be just astonishing untouched nature, colonial splendor astride pristine volcanic lakes, searing colors and a fierce creative vision sit quietly in the shadows of an indomitable local pride.That’s what El Salvador is all about.
A place not many people go but when they do they can’t shut up about it until they convinced you to go there aswell Here you’ll find a stunning coastline with world-class waves, a cultural capital famed for its nightlifex and small-town charm by the plaza-load.
Things you didn’t know about El Salvador:
- The smallest country in Central America and the only one without a Caribbean coastline.
- El Salvador is the only Central American country that has no visible population of African descent. This is in part due to laws established during colonial and modern times prohibiting entrance to the country of people of African descent. (So far for super racist laws!)
- It is known as the “Land of the Volcanoes” because of the more than 20 volcanoes in the territory. Two of them are currently active.
- Salvadorans are known as “guanacos.”
- El Salvador went to war with Honduras after a soccer match; which was later known as the “Soccer War”.
Ingredients the beans:
- 3⁄4 cup red beans (cooked),
- 1⁄8 small onion
- 1⁄8 cup corn oil
- 1⁄4 tablespoon salt
- 1⁄4 cup water (I use cooking liquid from the beans)
- 3⁄4 lb mozzarella cheese(shredded),
- 1⁄8 green bell pepper (diced)
- 1 chile
- 1 cup masa corn flour (I use maseca brand)
- 1⁄2 cup warm water
- Heat the corn oil in a large soup pan on medium high heat. Once the oil is heated fry the onion until golden brown.
- While the onions are cooking, place half of the beans and 1/2 cup of the reserved bean liquid in a blender and blend for 1 minute.
- Once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon.
- Carefully stir the beans from the blender into the hot oil. Turn your heat down to medium low.
- Next add the onion and the rest of the beans and reserved 1/2 cup cooking liquid into the blender and liquefy for a minute. Add the beans to the rest of the mixture that is already cooking.
- Carefully stir the beans until no oil appears in the beans, about 3 minutes. Cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can.
- Place the shredded mozzarella, lorocco, and bell pepper in a food processor and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese.
- Next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds.
- Next — and yes this sounds gross, squeeze the cheese mixture with your hands until it becomes like a soft putty consistency.
- Set the cheese aside and get ready for the masa.
- Place the masa mix and water in a bowl and stir until fully mixed. The masa should be very sticky but should form an easy ball when rolled. If not, add water until it is sticky but easy to work with.
- Next, Place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your hands before doing this) and press the masa out in one hand to represent a small plate the size of your palm.
- Place about a tablespoon of cheese down onto the masa, then a tsp of beans. Pull the sides of the masa up around the beans and cheese and roll it into a ball. Next, flatten it a tiny bit with your palms to form a thick disc. Pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape.
- The pupusa should be a little less than 1/2 inch thick.
- Place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown, around 3 minutes on each side.