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Ingredients Jump to Instructions ↓

  1. For the Pupusa:

  2. 2 cups Masa herina

  3. 1 cup warm water

  4. 8 tablespoons mozzarella cheese (unless you choose a diff. filling, then 8 tablespoons of what you choose)

  5. For the Arroz Con Gandules:

  6. 2 cups rice

  7. 1 1/2 cup water

  8. 4 oz. Goya Tomato Sauce

  9. 1 packet Sazon

  10. 5 tablespoons Ricato

  11. 1/2 onion , chopped

  12. 2 cloves garlic , minced

  13. 1 can pigeon peas a.k.a. Gandules

  14. 3 strips bacon

Instructions Jump to Ingredients ↑

  1. Mix the flour and water together. Knead together until well mixed. Let rest for 5 to 10 minutes. You don't want the edges of the Pupusa to crack, so if you think it will add more water, a tablespoon at a time. So now roll the dough into a log. Cut 8 strips from the dough.

  2. So now take the dough in your hands and shape it into a circle. Remember no cracks on the edges. Hold it in your palm and make an indent in the center, place a tablespoon of filling and then close it up. Place in a tortilla press between plastic, flatten out to about 5 inches and 1/4 inch thick. Make sure there are no cracks on the edges! If there is your dough is too dry. Repeat for the rest of the them. Place the Papusa In a well greased, heated skillet. Cook until blistered and brown. Serve w/Spanish rice, or salsa.

  3. In a large, heavy saucepan heat a tablespoon of Goya Extra Virgin Olive Oil. Add in onions, garlic and bacon. Cook for about 8 minutes, stirring once in a while. Next add in the Sazon and Ricato, cook about 30 seconds. Add in the rice and stir until well coated about a minute. Stir in pigeon peas, tomato sauce and 1 1/2 cup water, stir once and bring to a boil. Cook uncovered for about ten minutes or until water is evaporated. Stir rice and then cover and cook until tender about 15 minutes. Remove from heat., fluff w/a fork and let stand five minutes before serving.

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