Celebrate Hispanic Heritage Month with the rich flavors of Hispanic and Latin American culture.
Chefs Alicia Maher, author of "Delicious El Salvador," Jose Luis Chavez, owner of Mission Ceviche in New York and Michelin-trained chef and content creator Brad Delgado joined "Good Morning America" Wednesday to share their takes on iconic street foods.
Maher demonstrated how to make El Salvador's national dish, pupusas -- her version features pork with curtido and tomato sauce.
Delgado brought a taste of Colombia with his pastelitos, while Chavez showed how to make cheesy, golden corn arepas.
Read on for all three mouthwatering recipes.
Makes 8 pupusas
Ingredients
For the pork filling
1 pound (454 grams) pork belly or boneless pork shoulder (with a good amount of fat on it) cut into 1-inch cubes
2 cups (473 ml) cold water
2 garlic cloves, whole
1 teaspoon (5 gm) kosher salt
2 tablespoons (30 gm) chopped onion
½ cup (118 gm) chopped tomato
2 tablespoons (30 gm) chopped green bell pepper
Pinch of ground black pepper, or to taste
For the masa
2 cups (240 grams) of instant corn masa flour
2 cups (474 ml) plus 2 tablespoons (30 ml) cold water
Directions
1. Rinse the pork in cold water. In a medium saucepan, over high heat, combine the meat, water, garlic, and salt. Bring everything to a boil, and reduce heat to medium. Cook uncovered, stirring once in a while, until all the water has evaporated, about 1 hour. Remove the garlic cloves from the saucepan and discard.
2. At this point, the pork pieces will begin to render their own fat. Reduce the heat to medium-low, and cook the pork pieces until golden, about 15 minutes. Stir often to brown evenly on all sides. Remove the chicharrónes from the saucepan and set aside.
3. In the same saucepan and drippings, and over low heat, add the onion, stir and cook for about 30 seconds. Add the tomato, green bell pepper, black pepper, and the fried pork; combine well and correct the salt. Cover and cook everything for about 15 minutes. Remove from the heat and let it cool.
4. Place this mixture in a food processor and grind until very fine, almost like a paste. Put on a plate, cover and use right away. It is important that the filling is at room temperature. If it is too cold, it will not spread evenly.
5. In a shallow and large dish, combine the corn masa flour and water. Knead by hand for about 5 minutes, until the masa is moist and fluffy. If needed, add more water, 1 tablespoon at a time. You can also knead the masa in your KitchenAid, using the flat beater attachment.
6. Over medium to high heat, start heating a non-stick griddle or large heavy skillet. Have 1 cup (237 ml) of water ready to moisten your hands.
7. Divide the masa into 8 equal small balls. Hold one masa ball in the palm of your hand, and using both hands, flatten it like a thin pancake. With your fingers, grab about 1 heaping tablespoon of chicharrón and spread evenly on top of the circle, but not all the way to the edges. To close the pupusa, bring the edges together to form a ball.
8. Wet your hands, then gently press and pat the pupusa between your palms, keeping the edges thin. Flatten into a round about 4 inches (10 cm) in diameter and about ¼ inch (.6 cm) thick. Do not worry if a bit of the filling comes out. Gently place the pupusas on the hot griddle or skillet and cook for about 6 minutes on each side. Turn over often to ensure even cooking. The pupusas are ready when they puff up and turn slightly golden.
9. Serve with Curtido (pickled cabbage, onions, and carrots) and House Tomato Sauce.
"This versatile tomato sauce is served with many dishes, including traditional favorites like Pupusas, Salvadoran Empanadas, and Fried Yuca," Maher writes. "It also makes a delicious dipping sauce. You can store it in the refrigerator for up to 5 days."
Yields about 3 cups
Ingredients
2 cups chopped ripe Roma tomatoes
1 cup water
2 garlic cloves, whole
½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped cilantro
¼ teaspoon freshly ground black pepper
1 teaspoon chicken bouillon powder
1 teaspoon ground annatto seeds
½ teaspoon salt
½ teaspoon dried oregano
Directions
1. In a medium saucepan over high heat, combine the water, tomatoes, chicken bouillon, garlic cloves, onion, cilantro, annatto, salt, and pepper. Bring all the ingredients to a boil and then reduce the heat to medium-low. Cover and cook for about 30 minutes. Remove from the stove and let cool. Pour the cooled tomato mixture into a blender or food processor and blend on high for 2 minutes or until smooth.
2. Return the blended tomato sauce to the stove over medium to high heat, continue stirring, and bring to a boil. Reduce flame to medium-low, cover, and cook for 10 minutes. Correct the salt, and let cool. Sprinkle the dried oregano on top before serving. It can be kept in the refrigerator for up to five days.
"This recipe is a must when serving Pupusas, Crispy Fried Yuca and Pork or Empanadas," Maher writes. "The sour-pickled flavor of the cabbage, onions, and carrots is a perfect complement to savory foods."
Serves 6
Ingredients
2 cups shredded green cabbage
½ cup shredded carrots
½ cup thinly sliced onion
2 cups white or apple cider vinegar
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon whole black peppercorns (optional)
1 teaspoon dried chili flakes or 1 Serrano pepper, finely chopped (optional)
Directions
1. Using a large ceramic bowl or glass jar with a lid, combine and stir all the ingredients.
2. Cover tightly with lid or plastic cling wrap; marinate overnight before serving.
3. The Pickled Cabbage, Onions, and Carrots can last up to 5 days in the refrigerator.
Ingredients
1 pack of Ibera or Goya Guava Pasta found on Amazon
2 packs Puff Pastry (makes 12 Pastelitos)
1 Egg mixed with water (egg wash)
Directions
1. Cut puff pastry into rectangles.
2. Cut rectangle into 3 squares.
3. Place guava paste in middle.
4. Egg wash edges of pastelito.
5. Place another square of puff pastry
on top of guava paste.
6. Poke a hole at the top of the pastelito.
7. Egg wash pastelito.
8. Place in a 400° oven for 25 mins or till golden brown.
Ingredients
1 cup Sugar
1/2 cup water
Directions
1. In a pot add 1 cup sugar and half cup water.
2. Let the sugar dissolve and boil for 10 mins.
3. Pull from heat.
4. Glaze Pastelitos when they come out of the oven.
5. Let cool and enjoy!
2–3 servings
Ingredients
Precooked white cornmeal (Harina PAN or similar) -- 6 oz (about 1¼ cups)
Warm water -- 7.5 oz (about 1 cup)
Salt -- 0.15 oz (¾ tsp)
Vegetable oil or butter -- 0.15 oz (¾ tsp, optional)
Sweet corn kernels -- 4 oz (about ½ cup; fresh or frozen, lightly crushed or blended for texture)
Shredded mozzarella or queso blanco -- 3-4 oz
Directions
1. In a bowl, mix warm water with salt. Gradually add the cornmeal, stirring until a soft, slightly moist dough forms. Mix in the crushed corn kernels. Let rest 5 minutes.
2. Divide into 3 portions. Shape into balls and flatten into discs (about ½ inch thick).
3. Place some shredded cheese in the center of each disc and carefully fold/seal with dough, reshaping into a disc.
4. Cook on a hot skillet or griddle for 5-6 minutes per side until golden.
5. Optional: finish in the oven at 375°F for 5-7 minutes for a slightly crisp outside and melty interior.
6. Serve warm -- split open and add more cheese or butter if desired.
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