STUFFED BREADS

Stuffed breads are one of the most delicious and most of the Salvadoran cuisine prepared dishes.
Its exquisite taste has made them become a little recipe that is passed from generation to
generation, especially by the facility that requires preparation.

To make stuffed loaves are required to first prepare the chicken. Natural cooking tomato sauce,
vegetables and seasonings until it is boiling. This is the part that requires a little more work.

Then French bread is required, which is a small hole in the center over to place the ingredients
there. First the bread smeared with a little mustard and pepinesa or lettuce, cucumber, tomato,
cooked beetroot is added and finally the chicken with the sauce prepared initially added.

CHICKEN STEW
Ingredients:

1 whole chicken cut into portions 1 tablespoon Worcestershire sauce

1 medium onion 4 medium potatoes
4 cloves of garlic 2 carrots
4 bay leaves 1 ripe banana
1 stick of celery 1 criollo corn or yellow
1 cup canned tomato sauce prepared 1 small can of petit-pois
2 tablespoons tomato paste 2 teaspoons salt
1 teaspoon sugar Black pepper to taste
1 cup water
 2 tablespoons vegetable oil (canola, olive or sunflower)

Procedure:

Wash and cut the chicken into portions. Dry thoroughly with a blanket, and season with salt and
pepper.
Cut the onion, garlic and celery into small squares.
Wash and peel the potatoes and carrots. Cut into medium squares.
Wash the banana. Court including skin in not very wide wheels.
Peel and cut the corn also not very wide wheels.
In a large pot, heat the oil on medium high heat and add onion, garlic and celery. Saute for a few
minutes and add the chicken pieces, frying on both sides. Lower the heat to medium and add the
bay leaves, sauce and tomato paste, water, sugar and Worcestershire sauce. cook for 30 minutes,
covered. Try to taste and add more salt if necessary.
Add carrots and corn. Cook 5 minutes and add potatoes, bananas and petit-pois. Continue cooking
until potatoes are tender, about 10minutes more. Remove the bay leaves.
Serve accompanied by rice and fresh salad taste.

PUPUSAS
Pupusas Ingredients: Ground corn or rice water. Oil and filling (cheese, beans, pork,
Loroco).
Method for pupusas: Put two cups of dough in a bowl. Add half cup of water and mix
until it forms a smooth paste. Make a cup with the dough. Put a spoonful of the filling may
be cheese, beans, pork, Loroco or all together and place in the center cup of batter. Then
close the cup of dough into a ball. Iron ball with your hands and you have already given
way to the pupusa. Now you just have to place it on the hot griddle until golden brown and
cheese is melted sides. Be careful that you do not burn. Now enjoy eating pupusas.

ENCHILADAS

Ingredients:

2 cups mass flour Chopped cilantro 1 tablespoon peeled and

½ or 1 tablespoon achiote powder seeded tomatoes
2 tablespoons butter or margarine 1 cabbage
1 pinch of bicarbonate 3 lemons
1 pound pork or beef 2 carrots
1 pound chicken breast (optional) 2 cucumbers
Refried beans Pepper and oregano to taste Salt,
1 green chile Butter or oil
3 tablespoons chopped onion Hard boiled eggs
2 cloves garlic, minced Old hard cheese
1 tablespoon chopped parsley
Procedure:

To prepare the dough:

Knead the flour and put the water slowly until you get a smooth consistency you add the
pinch of bicarbonate teaspoon achiote and hold until the color you would like, forming with
it a little and fry tortillas in enough oil or shortening .

Minced Meat: In a pan with hot oil tomatoes, green pepper, chopped onion, garlic, parsley
and cilantro fry. Then they add the meat and carrots and potatoes cut into small small
pieces Add salt, pepper and bouillon cube or one meat to taste. cook for 30 minutes. The
eggs are cut into thin slices and grated cheese.

Tanning Special: Shred cabbage finite well, add salt (a lot) as a tan leave about 20
minutes, then squeeze out the lemons, grate the carrot and cucumber and oregano finishing
touch.

Optional: (The sauce tomato) blend: 1 onion, 1 green pepper, 1 clove garlic, and 4 large
tomatoes and these smoothies and bring to boil for 15 minutes and give a touch to taste.
Place fried beans on the tortilla, then curtido, then minced, egg, cheese and if you like toss
with sauce.
CORN TAMALES
Ingredients:

10 tender and fresh Elotes

1/2 cup milk
6 ounces of melted butter
Sugar and salt to taste
4 oz greaves

procedure:

Corn kernels are ground in a blender with milk, sugar and salt; Finally they add butter, stir well. If
you want to be about 4 ounces ground pork rinds.
In the leaves of corn they are throwing about two tablespoons of dough, roll up and fold the ends.

The pot which will cook the tamales must prepare it before putting some cobs in the background
on which they must deposit the tamales vertically.
You put water ensuring that it remains two fingers below the height of the tamales to prevent the
boiling water into the wash, preserving its taste better. Cover them with leaves left over from the
corn.

Was allowed to boil for a half hour or more. Serve with cream.

CHICKEN SOUP
Ingredients:
1 chicken 2 pounds
8 cups water
1/4 cups of rice
4 potatoes washed, peeled and cut
into cube
2 tomatoes
2 carrots washed, peeled and cut into
cube
1 fresh green chile
1 onion
salt
mint leaves
basil
Chicken soup or Maggi Soup
Procedure:
In a pot add water and chicken with giblets, add salt, matches tomatoes, diced green chilies, mint
and basil leaves, sliced onion.
Cover and simmer for half an hour or forty minutes, be attentive to remove the foam when the
chicken boils early release.
When the chicken is tender, remove and reserve.
When you add the uncooked rice broth, green chile, potatoes and carrots. Season with bouillon. If
you want you can add pepper and cumin to taste. If you want to add more vegetables like
pipianes, huisquiles when adding the other vegetables.

RIGUAS
Ingredients
10 tender corn. (Not so ripe cobs).
1 cup cream.
1/2 cheese.
Salt to taste.
(Green banana leaves for wrapping tamales known as sal leaves)

Preparation :
Scrape the corn so removing the grain with a knife from top to bottom, place in blender with
cream and cheese that it is not as liquid with corn kernels.
When the mixture is ready, set, cut the banana leaves with a size 30 or so square, place a sheet of
banana leaves, then water it mescla trying not much, then another sheet on top.
Place a skillet or hot plate, and place the sheet with its mixture of corn.
Leave the blade not to burn dry, and the mixture is compact and does not crumble, turn it wait for
the other party and curdle ready, remove the sheets of paper and get ready to deep flavor and
aroma and maize leaves.

SALVADORAN PASTRIES

First you need to prepare the dough, which is obtained from corn (corn is cooked, washed and
taken to the mill to be ground). Then the dough is flavored with a little annatto, which gives an
orange color that characterizes them. If you want you can also add a pinch of baking so they are
browned, a pinch of salt and chicken broth. For the filling, meat patties Salvadorans commonly
prepared with ground beef or shredded chicken meat with vegetables or just vegetables. He
proceeds to chop the vegetables (usually potatoes, carrots and chayote), as well as preparing the
ground beef with seasoning, salt, pepper, bouillon, onion and garlic. The meat is cooked, and add
the vegetables to how to get a combination of the ingredients for the filling of the pie. Once you
have the dough and chopped the stuffing ready, proceed to prepare cupcakes, making the dough
thin omelette, placing the filling on half of the tortilla, then cover with the other half of the tortilla
dough, said filler. The cake is a peculiar form of half circle. After completing the above procedure,
in a pan with plenty of oil, they are placed in sequence each cupcake for cooking, when golden
brown (about 3 to 5 minutes, depending on the fire), take them out, trying to wring the most that
can be accumulated oil, and then served. Traditionally, in El Salvador the cupcakes are served with
seasoned cabbage, and depending on taste, fresh tomato sauce.

BREADED CHICKEN
Ingredients:

6 Pieces of chicken. Salt and pepper to taste.

2 Eggs. Oil for frying.

1 cup bread crumbs. 1 piece of onion.

1 clove of garlic. 2 sour lemons.

Procedures:

Cook the chicken with the onion, the garlic and salt, letting it simmer until chicken is cooked
through.

Cut the lemons in half and spread the juice to each of the pieces, salpimente to taste and let stand
for 10 minutes.

Aside in a bowl, stir eggs and parts empanizan then trying that are well covered bathe the bread
crumbs. Fry in oil over low heat for even browning

They can be served with coleslaw and chopped finely grated carrot.
CHICKEN TAMALES
Ingredients (for 85 tamales):

4 pounds of corn
4 Indian chickens
2 pounds Papa
2 pounds green beans
Loroco 2 pounds (aromatic flower buds)
2 pounds tomatoes
3 large onions
5 green chillies
Herbs (mint, parsley, celery, etc)
2 bags of relajo (mix of species)
Oil 2 bottles (like some of lard, may be 2 lb)
8 oz chicken broth
2 bulbs of garlic
Achiote to taste
Salt to taste
Hard boiled eggs (optional)
Cheese Butter (optional)
2 dozen tender leaves of bananas without cuts

Procedures:

A. STUFFED CHICKEN the chickens are placed in a large container of water covered. Add salt to
taste.
When they are soft, add an onion cut into 4 parts, herbs, medium garlic bulb. Let them cook for 10
minutes.
When you are ready, leave to cool and the meat of the skin, bones and viscera were removed. The
filling of our tamales is pure poultry without leftovers.
B. SALSA tomatoes, 2 onions, a garlic bulb, 1.5 bags of relajo (pre-roasted), green chilies, achiote
(Salvadoran food coloring) Liquefy.
It also includes, (and this is one of the main tips of Salvadoran tamales), skin and other parts of the
chicken. All fully milled in one sauce.
In a skillet cook the sauce enough oil is added, it is put 4 ounces of bouillon and stir until boiling.
C. MASA corn is placed, adding 1 cup of lime (product of mining) and water to cover.
It is expected to be soft. Cooking time is approximately 1 hour at high heat. This corn should be
ready a day before preparing the tamales.
Corn is washed very well and taken to the mill. Take care that fits a very consistent and not thick
mass, as each detail is elemental part for a delicious tamale at the end.
Mix the dough remaining broth of cooked chickens, we add 4 ounces broth, 3 cups of sauce and 2
bottles of oil. If necessary he becomes more water to make a soft dough (to make bread).
Cook over slow Fuejo to boiling, during which, should be removed preventing consistently adhere
to the vessel. For this purpose a "palette" of wood is used.
Let it cool, VEGETABLE FILLING

D. Peel potatoes and cut into small pieces; the vein of the beans is removed and cut into pieces of
1 cm; the lorocos gajita taken and each cut into two parts; all placed in separate containers.
E. PACKAGING banana leaves are taken (usually sold fresh) and put in the sun for about 2 hours or,
passed through boiling water, a process that is faster, to make them docile. Passed through a crate
with water to sanitize and then placed in small groups.
F. DESIGN TAMALES a portion of banana leaf 30 x 40 cms (approx) is taken and 1/2 cup in the
center of mass is placed, a large hole opens in the middle and you put 1 tablespoon sauce, a good
piece of meat, 3 pieces of potato, a gajita of lorocos (xóticos provide a flavor and smell), some
chopped green beans.
It is this filling is in the center, is wrapped and secured.
If desired you can put 2cm cheese or 1/4 hard boiled egg (optional).
When finished wrapping tamales, put to boil about 1 hour, covered in a large water recently. They
are quick cooking because most of the ingredients are cooked.
Yes, it's a lot of work, but the result is worth it! Tamales SALVADORANS STEP UP IF YOUR
DELICIOUS TASTE SERVE WHEN TO COOL.