Book of Days Tales

José Matías Delgado y León was among several people, including his nephew, Manuel José Arce, who issued the first Cry for Independence in Central America, on this date in 1811 in San Salvador. On this date he is said to have rung the bells of the Church of La Merced, as a public cry for liberty. El grito de libertad, or some variant, is a common phrase in Latin America for the first act in a region calling for independence (see September 16th).

El Salvador’s most notable dish is pupusa, a thick handmade corn flour tortilla stuffed with cheese, chicharrón (cooked pork ground to a paste consistency), refried beans, or loroco (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash) or garlic. Pupusas are served with salsa roja, a flavorful Salvadoran cooked tomato sauce, and with curtido, a pickled cabbage dish. Quesillo is a Salvadoran cheese curd that is perhaps the most popular filling for pupusas.

Ingredients

3 cups masa harina (milled corn flour for making tortillas)
1 ½ cups warm water
½ tsp salt
½ cup mashed refried beans
1 cup chicharrón
1 cup grated quesillo
vegetable oil

Instructions

In a large bowl, mix the masa harina with the water and salt, stirring well. Add more water if necessary to obtain a soft dough that does not crack around the edges when flattened. Let the dough rest, covered with plastic wrap, for about 15 minutes. Divide the dough into about 6 pieces. Lightly oil your hands to keep the dough from sticking to them. Form each piece of dough into a ball, then make an indentation in the ball. Place your filling of choice in the indentation, and carefully wrap the dough around the filling to seal.

Flatten the ball into a disk, about ¼ inch thick, being careful to keep the filling from leaking out of the edges. This will take practice.

Wipe a very small amount of oil on to the surface of a heavy skillet. Heat the skillet over medium heat, and place the pupusas in the skillet.   Once the bottom of the pupusa is browned, flip it over and cook the other side, about 2 to 3 minutes per side. Remove from the heat and serve warm with a side of curtido and salsa roja.