Salvadoran cookbook v13

En Las Calles De el salvador*

, A Local s Guide to Salvadoran Cuisine MARGARITO HERCULES *IN THE STREETS OF EL SALVADOR

The Bunker Hill Community College Typography Class

En Las Calles De el salvador*

, A Local s Guide to Salvadoran Cuisine

Photographs - Hideki Naito and Tasha Bee as Part of the Charity, Progressio Compiled And Edited - Margarito Hercules on 2015 - Somerville, Massachusetts

*IN THE STREETS OF EL SALVADOR

TABLE OF CONTENTS

Metapan

Manu Rivero

Soyapango

Odalis Gallo

Opico

Rosario Rios

Ahuachapán

Chus Díaz

Usulután

Cruz Monte

Sonsonate

Lupe Salmo

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INTRODUCTION

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Keep Going Places, Margarito Hercules

METAPA

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PUPUSAS IN METAPAN

Salvadoran Pupusas 2 Cups Masa Harina Pinch of Salt 1 1/2 Cup Warm Water 1 Cup Queso Fresco Vegetable Oil Combine the masa harina, salt, and water in a mixing bowl.

Knead to form a smooth, moist dough with a playdough-like consistency. If the mixture is too dry, add more water, one teaspoon at a time. If the mixture is too sticky, add more masa harina, one teaspoon at a time. Cover the bowl with a clean towel and let stand for 10 minutes.

With lightly oiled hands, form the dough into 8 balls about 2 inches in diameter. Using your thumb, make an indentation into one of the balls, forming a small cup. Fill the cup with 1 tablespoon of cheese and wrap the dough around the filling to seal it. Making sure that the filling does not leak, pat the dough back and forth between your hands to form a round disk about 1/4-inch thick. Repeat with the remaining balls.

Heat a lightly oiled skillet over medium-high heat. Cook the pupusas for 2 to 3 minutes on each side until golden brown.

Serve while still warm with curtido on the side.

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SOYAPAN

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QUESADILLA IN SOYAPANGO

Salvadoran Quesadilla All-Purpose Flour Baking Powder Grated Queso Fresco Sugar Eggs, Beaten Lightly Whole Milk Butter, Melted Sesame Seeds Preheat oven to 350째F. Sift the flour and baking powder together into a bowl.

Add the cheese, sugar, eggs and milk to a large bowl and beat until smooth.

Stir in the melted butter.

Slowly stir the flour mixture into the cheese mixture until fully incorporated and a smooth batter is formed.

Pour the batter into two well greased

loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before slicing and serving.

Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before slicing and serving.

Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Set on racks and allow to come to room temperature before slicing and serving.

Pour the batter into two well greased loaf pans, filling them only halfway. If using, sprinkle sesame seeds over the top of the batter. Bake for 20 to 25 minutes, or until a toothpick.

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