World Cup Cuisine – Honduran Pupusas

Posted By Stephen

So, day six of our World Cup Cuisine series and our first loss: none of the teams that we have chosen so far have lost their games, but when choosing Honduras we figured that that roll was likely to end anyway. I only had a vague inkling where Honduras was before I looked it up, so for those who don’t know, it is in Central America, with El Salvador and Guatemala bordering it to the west and Nicaragua to the east.

Our first idea was a coconut and seafood soup, but it looked complicated and also contained various vegetables that we would have been hard pressed to find, although I am certain that they could have been found somewhere in London had we looked hard enough. Then we found a recipe for pupusas, which are a something like thick, stuffed corn tortillas. They originated in neighbouring El Salvador, but are very popular in Honduras too. As we had masa harina for making tortillas and also some left over Mexican beans that we could use to stuff them, they sounded like just the thing.

We added a little more water to the masa harina than we normally do to tortillas, to make it a bit more pliable. We formed it into four balls, made a little dent inside each ball and filled two of them each with some of the beans and some left over chorizo (from last night) and a little grated cheese. Then we pressed them in our tortilla press (not quite as thin as a tortilla though or the filling would get squashed out) and dry fried them for a minute or two on each side.

Those with the beans inside them were more successful, especially if you bit into a nice cheesy bit. We made some salsa roja, to go with it, which is a cooked tomato, onion and chilli salsa with quite a lot of dried oregano in it. It was a good match to the pupusas, especially since the filling sometimes didn’t get that well distributed inside it and you ended up with half of it being mostly doughy and needing something to make it more interesting.

So a success from the point of view from making something new and interesting, but if we made them again we’d need to work on trying to get a bit more filling into them and getting it more evenly distributed inside.

Jun 16th, 2010

5 Comments to 'World Cup Cuisine – Honduran Pupusas'

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  1. Lizzie said,

    I can’t say I was particularly enamoured with Nicaraguan food but one thing I did love was Rondon, a coconut and seafood stew with various vegetables, which sounds much like what you were going to attempt.
    .-= Lizzie´s last blog ..Dim Sum in Hong Kong =-.

  2. Joshua Bogart said,

    The origin of Papusas is hottly contested, I have heard that they appeared in El Salvador brought by refugees from the border region during the soccer war, So they were invented in the Honduran/ El Salvador border region. The people on both sides of the border are of Lenca (Indigenous community) decent .

    The Sopa Marinera you were going to make is very good, but for something that is almost only found in Honduras and loved by foreignness you should have made baleadas.

  3. I have travelled in Honduras and my memories from there are just a lot of chicken and rice – although the seafood was lovely as well
    .-= gourmet chick´s last blog ..How to make courgette fritters with yoghurt and mint sauce =-.

  4. Dave said,

    Pupusas are from el Salvador, most Salvadorians restaurants in the US have them, not Honduras, honduras have a similar food is called “baleadas” and is like a chalupa with eggs and advocates.

  5. Chris said,

    Pupusas were not invented by the Lenca they were invented by the Pipils the word Pupusa comes from the Pipil word Pupusaw the Pipils did not live in Honduras but many Salvadorans went to live in Honduras

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