I only wish I had made these sooner. I was a little afraid to though
because many of the recipes I saw or information about them claimed that
they were complicated and difficult to make but worth the trouble. What
trouble? There was none! They were by far one of the easiest things that I
have ever made. Thanks, sf for the video because that is not how the
technique read to me. I kept reading that it was two tortillas with a
filling. Nope, although based on the end result I could see how someone who
didn't examine it very well might see this.

I made some with just cheese for husband and daughter. Both loved them!
But I was afraid they would not so cooked some rice as a backup. That came
out better than usual as well, I used some salsa from Target. It was
restaurant style but had very few chunks in it. I think it was their brand.
I also made some standard coleslaw for the side. And I served some canned
sauce to dip in. Red sauce and I think the brand was Pato. I bought all
that they had at QFC. It was on clearance for 49 cents. It's a tad spicy
but not too much so.

Mine have just beans in the filling. I probably should have put a tad less
beans as they did leak out at bit. They are not as pretty as the cheese
ones were but since I am the one eating them, I don't care so much if I can
see a little bit of beans on the outside.

So... Very, very cheap meal and quick to fix! Oh and... I read somewhere
online by the daughter of a Pupusaria owner to add a Tablespoon of baking
powder to the dough to keep it moist and keep it from cracking. I did do
that. I did not let the first dough rest because husband came blasting
through the door wanting food right away. I had just set the timer to 20
minutes for the rice and wound up taking it off the burner at 18 minutes
because it was perfect then and the pupusas were done.

I made a new batch of dough for mine. Half batch and let it rest but...
The resting made the dough really expand. I wound up having too much of it
and from what I have read, they don't keep overnight very well. I know they
must keep for a few hours at least because the taqueria here that serves
them said they are made up ahead of time. So... I would recommend adding
the baking powder and letting the dough rest before using. I did not roll
in balls and let rest. I just covered the bowl and let rest. Soooo very
good!

On Sun, 7 Sep 2014 21:00:54 -0700, "Julie Bove"
> wrote:

> I only wish I had made these sooner. I was a little afraid to though
> because many of the recipes I saw or information about them claimed that
> they were complicated and difficult to make but worth the trouble. What
> trouble? There was none! They were by far one of the easiest things that I
> have ever made. Thanks, sf for the video because that is not how the
> technique read to me.

YAY!

> I kept reading that it was two tortillas with a
> filling. Nope, although based on the end result I could see how someone who
> didn't examine it very well might see this.
>
<snip>
>
> So... Very, very cheap meal and quick to fix! Oh and... I read somewhere
> online by the daughter of a Pupusaria owner to add a Tablespoon of baking
> powder to the dough to keep it moist and keep it from cracking. I did do
> that. I did not let the first dough rest because husband came blasting
> through the door wanting food right away. I had just set the timer to 20
> minutes for the rice and wound up taking it off the burner at 18 minutes
> because it was perfect then and the pupusas were done.
>
> I made a new batch of dough for mine. Half batch and let it rest but...
> The resting made the dough really expand. I wound up having too much of it
> and from what I have read, they don't keep overnight very well. I know they
> must keep for a few hours at least because the taqueria here that serves
> them said they are made up ahead of time. So... I would recommend adding
> the baking powder and letting the dough rest before using. I did not roll
> in balls and let rest. I just covered the bowl and let rest. Soooo very
> good!
>
Congratulations! Glad they worked out. I'd like to make them someday
and you just gave me a big boot in the behind to do it. Can you
freeze your extra dough?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Sun, 7 Sep 2014 21:00:54 -0700, "Julie Bove"
> > wrote:
>
>> I only wish I had made these sooner. I was a little afraid to though
>> because many of the recipes I saw or information about them claimed that
>> they were complicated and difficult to make but worth the trouble. What
>> trouble? There was none! They were by far one of the easiest things
>> that I
>> have ever made. Thanks, sf for the video because that is not how the
>> technique read to me.
>
> YAY!
>
>> I kept reading that it was two tortillas with a
>> filling. Nope, although based on the end result I could see how someone
>> who
>> didn't examine it very well might see this.
>>
> <snip>
>>
>> So... Very, very cheap meal and quick to fix! Oh and... I read
>> somewhere
>> online by the daughter of a Pupusaria owner to add a Tablespoon of baking
>> powder to the dough to keep it moist and keep it from cracking. I did do
>> that. I did not let the first dough rest because husband came blasting
>> through the door wanting food right away. I had just set the timer to 20
>> minutes for the rice and wound up taking it off the burner at 18 minutes
>> because it was perfect then and the pupusas were done.
>>
>> I made a new batch of dough for mine. Half batch and let it rest but...
>> The resting made the dough really expand. I wound up having too much of
>> it
>> and from what I have read, they don't keep overnight very well. I know
>> they
>> must keep for a few hours at least because the taqueria here that serves
>> them said they are made up ahead of time. So... I would recommend
>> adding
>> the baking powder and letting the dough rest before using. I did not
>> roll
>> in balls and let rest. I just covered the bowl and let rest. Soooo very
>> good!
>>
> Congratulations! Glad they worked out. I'd like to make them someday
> and you just gave me a big boot in the behind to do it. Can you
> freeze your extra dough?

I don't know if the dough would freeze but the recipe I made would be easy
to cut back on. 3 cups of Masa Harina, 1.5 cups water, 1 t. salt, and I
added 1 T. baking powder. I ended up having to add quite a bit more water
than that because the dough was too dry. This may have had to do with the
heat in the kitchen. Jinxy but it is still unseasonably warm here. Wasn't
a really good day to be cooking. But I digress. Also some oil needed. I
just used plain vegetable oil.

Now I have to figure out something to serve tomorrow to use up the rest of
that rice. I might just get some sort of meat that looks quick to fix but
I'll be going to Albertsons and their meat really isn't very good. I will
buy Laura's Lean Ground Beef there because it isn't their meat but that's
about it.

On Mon, 8 Sep 2014 00:48:04 -0700, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Sun, 7 Sep 2014 21:00:54 -0700, "Julie Bove"
>> > wrote:
>>
>>> I only wish I had made these sooner. I was a little afraid to though
>>> because many of the recipes I saw or information about them claimed that
>>> they were complicated and difficult to make but worth the trouble. What
>>> trouble? There was none! They were by far one of the easiest things
>>> that I
>>> have ever made. Thanks, sf for the video because that is not how the
>>> technique read to me.
>>
>> YAY!
>>
>>> I kept reading that it was two tortillas with a
>>> filling. Nope, although based on the end result I could see how someone
>>> who
>>> didn't examine it very well might see this.
>>>
>> <snip>
>>>
>>> So... Very, very cheap meal and quick to fix! Oh and... I read
>>> somewhere
>>> online by the daughter of a Pupusaria owner to add a Tablespoon of baking
>>> powder to the dough to keep it moist and keep it from cracking. I did do
>>> that. I did not let the first dough rest because husband came blasting
>>> through the door wanting food right away. I had just set the timer to 20
>>> minutes for the rice and wound up taking it off the burner at 18 minutes
>>> because it was perfect then and the pupusas were done.
>>>
>>> I made a new batch of dough for mine. Half batch and let it rest but...
>>> The resting made the dough really expand. I wound up having too much of
>>> it
>>> and from what I have read, they don't keep overnight very well. I know
>>> they
>>> must keep for a few hours at least because the taqueria here that serves
>>> them said they are made up ahead of time. So... I would recommend
>>> adding
>>> the baking powder and letting the dough rest before using. I did not
>>> roll
>>> in balls and let rest. I just covered the bowl and let rest. Soooo very
>>> good!
>>>
>> Congratulations! Glad they worked out. I'd like to make them someday
>> and you just gave me a big boot in the behind to do it. Can you
>> freeze your extra dough?
>
>I don't know if the dough would freeze but the recipe I made would be easy
>to cut back on. 3 cups of Masa Harina, 1.5 cups water, 1 t. salt, and I
>added 1 T. baking powder. I ended up having to add quite a bit more water
>than that because the dough was too dry. This may have had to do with the
>heat in the kitchen. Jinxy but it is still unseasonably warm here. Wasn't
>a really good day to be cooking. But I digress. Also some oil needed. I
>just used plain vegetable oil.
>
>Now I have to figure out something to serve tomorrow to use up the rest of
>that rice. I might just get some sort of meat that looks quick to fix but
>I'll be going to Albertsons and their meat really isn't very good. I will
>buy Laura's Lean Ground Beef there because it isn't their meat but that's
>about it.

Sounds great I think I'll try them soon.

koko

--

Food is our common ground, a universal experience
James Beard

On 9/7/2014 10:00 PM, Julie Bove wrote:
> I only wish I had made these sooner. I was a little afraid to though
> because many of the recipes I saw or information about them claimed that
> they were complicated and difficult to make but worth the trouble. What
> trouble? There was none! They were by far one of the easiest things
> that I have ever made. Thanks, sf for the video because that is not how
> the technique read to me. I kept reading that it was two tortillas with
> a filling. Nope, although based on the end result I could see how
> someone who didn't examine it very well might see this.
>
> I made some with just cheese for husband and daughter. Both loved them!
> But I was afraid they would not so cooked some rice as a backup. That
> came out better than usual as well, I used some salsa from Target. It
> was restaurant style but had very few chunks in it. I think it was
> their brand. I also made some standard coleslaw for the side. And I
> served some canned sauce to dip in. Red sauce and I think the brand was
> Pato. I bought all that they had at QFC. It was on clearance for 49
> cents. It's a tad spicy but not too much so.
>
> Mine have just beans in the filling. I probably should have put a tad
> less beans as they did leak out at bit. They are not as pretty as the
> cheese ones were but since I am the one eating them, I don't care so
> much if I can see a little bit of beans on the outside.
>
> So... Very, very cheap meal and quick to fix! Oh and... I read
> somewhere online by the daughter of a Pupusaria owner to add a
> Tablespoon of baking powder to the dough to keep it moist and keep it
> from cracking. I did do that. I did not let the first dough rest
> because husband came blasting through the door wanting food right away.
> I had just set the timer to 20 minutes for the rice and wound up taking
> it off the burner at 18 minutes because it was perfect then and the
> pupusas were done.
>
> I made a new batch of dough for mine. Half batch and let it rest but...
> The resting made the dough really expand. I wound up having too much of
> it and from what I have read, they don't keep overnight very well. I
> know they must keep for a few hours at least because the taqueria here
> that serves them said they are made up ahead of time. So... I would
> recommend adding the baking powder and letting the dough rest before
> using. I did not roll in balls and let rest. I just covered the bowl
> and let rest. Soooo very good!
>
>
+1!