Pupusas y  Recetas de Salvadorenas
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Habaneros are the second hottest chile peper in the world and are cultivated in the Yucatán Peninsula. (Naga Jolokia from China is the hottest.) Here they are on display in a Washington State grocery store for a discount at $7.99 a pound if you buy 10 pounds or more. One would wonder how many people have ever bought 10 pounds of these little hotties. The crop is most widely cultivated in the Yucatán Peninsula of Mexico. Costa Rica, Panama and parts of the United States including Texas, Idaho, and California. While Mexico is the largest consumer of this spicy ingredient, its flavor and aroma have become increasingly popular. Yuca is also a very popular root food. It tastes and has a texture similar to a boiled potato with a hint of corn flavor to it. Cassava must be cooked properly to detoxify it before it is eaten. To prepare yuca, you should first peel off the waxy brown skin. (By the way - pick yuca that is not too big - just because it is more likely to have some lower quality tough or rotten spots.) Then cut it up into two or three inch sections. It will be hard and white. (Pieces will be about the size of quartered potatoes.) Boil in hot water until it becomes soft. The center will part revealing a stringy section that you can remove. Add some salt and they are ready to eat. You can also deep fry them after boiling and they are awesome. They are popular in Central America and Mexico. They are the third most popular source of carbohydrates in the world. Nigeria is a major producer. Often people confuse the name with "yucca - with two "c"s. This is a decorative plant popular throughout the Americas, but should not be confused with "yuca". Also known as cassava and manioc.
Shown above and below is a
Salvadorena preparing pupusas
The Salvadoran pupusa (from Pipil
pupusawa) is a thick, hand-made corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine that is stuffed with one or more of the following: cheese (queso) (usually a soft Salvadoran cheese called Quesillo), fried pork rind
(chicharrón), chicken (pollo), refried
beans (frijoles refritos), or queso con

loroco (loroco is a vine flower bud
from
Central America). There is also the
pupusa revuelta with mixed
ingredients, such as queso
(cheese),
chicharrón or bacon, and frijoles
(beans). Some more creative
pupuserías found in western El
Salvador serve pupusas with exotic
ingredients, such as shrimp, squash,
or local herbs.
Source: Wikipedia. Available Under Creative Commons Attribution-ShareAlike License http://creativecommons.org/licenses/by-sa/3.0/
Pupusas were first created by the Pipil tribes which dwelled in the territory which is now known as El Salvador. Cooking
implements for their preparation have been found in Joya de Cerén, "El Salvador's Pompeii", site of a native village that
was buried by ashes from a volcano explosion, and where foodstuffs were preserved as they were being cooked almost
two thousand years ago. The instruments for their preparation have also been found in other archaeological sites in El
Salvador.

In the late 1950's, pupusas were still not widespread across El Salvador, and were mostly localized in the central towns
and cities of the country. As the population started to migrate to other areas, pupusas stands started to proliferate in
the 1960's across the country and in the neighboring areas of Honduras and Guatemala, sometimes with variations in
shape, size or filling. In Guatemala during the 1970's, pupusas had a half-moon shape, in the Chalatenango area, it
was not uncommon to find fish pupusas, and their diameter was considerably bigger East of the Lempa river.

In the 1980's, a civil war forced a Salvadoran migration to other countries, mainly the United States. Therefore,
pupusas became available outside the country wherever a Salvadoran community was found. In the United States,
immigrants have brought the dish to New York, California, Maryland, Virginia, Washington, D.C., Texas, East Boston,
New Jersey, Nebraska, Lancaster, PA, St. Paul, Minnesota, Atlanta, and other locations, where there are now many
pupuserías (a place where pupusas are sold and made). In Canada, pupuserías may be found in Kensington Market,
Southern Ontario, Eastern Ontario, Montréal, Québec, Winnipeg, Manitoba, Alberta and in Vancouver, BC.

Both at home and abroad, pupusas are now traditionally served with curtido (a pickled cabbage relish, that sometimes
include hot peppers) and tomato sauce, and are traditionally eaten by hand.

There are many local folklore tales surrounding the dish. These tales often tell of diverse origins or effects of pupusas
on people.

Pupusas are a popular dish with residents of the Washington, DC area. They often served in restaurants and take-out
venues in the Columbia Heights and Mount Pleasant neighborhoods, and throughout Arlington and Falls Church in
Virginia, where they are typically available a la carte at $1 to $2 each. In addition to being associated with the local
Salvadoran community, pupusas are also generally popular as a cheap but filling late-night post-bar dish.
QUESADILLA SALVADOREÑA
Calories count:

* 1 Cup Sugar: 1500
* 1 Cup Sour Cream: 900 (75 gr of
Fat) Cholesterol 300 mg
* 4 oz Parmesan Cheese:500 (100 gr
of Fat) Cholesterol 100 mg
* 1 stick butter :800 (800 gr Fat)
Cholesterol 240 mg
* 3 eggs : 240 (?? Fat ) Cholesterol ??
mg
*  1 Cup Flour
* 1 Cup Sugar
* 1 Cup Sour Cream
* 4 oz Parmesan Cheese (grated)
* 3 eggs
* 1 stick butter (small)
* 1 Teaspoon Baking Powder
* Sesame Seeds

Mix butter and sugar until creamy. Add
eggs one at the time. Sift flour and
Baking powder. Add to sugar mixture
little by little. Add sour cream,
parmersan cheese mixing well. Grease
spring pan or baking dish with butter.
Add mixture evenly. Decorate with
sesame seeds. Bake in a preheated
oven at 350 degrees for 40 to 60
minutes.
This recipe is guaranteed to clog your
arteries. You must have a cholesterol
level below 150 to eat this cake!
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