Well remember that in every country there are many attractions in this case we will focus more with "food".
More interesting even talk about food and drink typical of our beautiful and impressive El Salvador!
Pupusas
Pupusas are tortillas made from corn dough or rice stuffed with cheese, beans, chicharron, riots (chicharron and beans or beans and cheese). Although there are more varieties, such as shrimp and fish or lad.
You eat them with seasoned cabbage and some people prefer tomato sauce. The most common are those made with corn. The rice is usually eaten on the outskirts of the capital, being the cradle of rice pupusas Olocuilta, located in the department of La Paz.
Ingredients.
Flour (corn or rice)
water
Cheese, beans or chicharron
loroco
procedures
Add water to flour until the texture you want.
Prepare the filling depending on whether you want to make the pupusa
Add water to achieve desired texture.
Bolear mass [a ball], is hollowed out and so it forms a depression in the dough, there is placed the filling while the filling is covered with dough and pat very careful not to leave out the filling. Cook on griddle on the grill in the kitchen
just rub it with a little fat and cook pupusas there softly heat until they are cooked. Serve with pickled cabbage.
stuffed breads
Ingredients:
chicken
mayonnaise
natural salsa
breadeggs
tanning:
1 chopped cabbage skinny
2 cups grated carrots
mayonnaise
Salt and pepper to taste
Plants for bread:
watercress
sliced tomatoes
sliced cucumbers
sliced radishes
Spread mayonnaise on bread and add the chicken, vegetables and tanning. Finally add the sauce over all the bread
marriage
• 2 cups cooked rice
• 2 cups of mashed black beans (cooked and then ground in blender)
• 1 Oz. margarine (butter)
• 1 1 / 2 Tbsp. oil
• 2 tablespoons chopped onion
• 1 chopped green Chile
• 1 clove of garlic
In margarine cook onion and garlic when transparent add green chile and saute a minute, add the beans and move a point. Finally add the rice. Cook about 10 minutes to take taste.
Finally if you want to get the chile.
If you want more conserved continue cooking over low heat until it is to your liking.
Chicken Soup
A chicken and noodle soup with onion, carrot, leek, celery and tomato. Hot is perfect for the harsh winter days.
What ingredients need to prepare .. Chicken Soup?
• 1 kg chicken chopped
• 1 small onion
• 1 carrot
• 1 leek
• 1 stalk of celery
• 1 tomato
• 125 gr of pasta noodles
• Salt
• 1 / 2 lemon
How do you make chicken soup?
In a large pot cast about 2 liters of water and threw the chicken clean and all the vegetables, put over medium heat and cook for 2 hours.
After this time, remove from heat and took the chicken breasts and reserve crumbled.
On the other hand, we take the vegetables (except onions) and grind. In the chicken broth where we boiled mashed vegetables cast, pasta, chicken and crumbled. We put the fire, threw salt to taste, and cook another 10 minutes (until noodles are in point). Before serving, squeeze half a lemon.
Seafood
For 2 people
Ingredients
7 ½ cups of water
½ Lb. boneless fish into pieces
Crabs
Octopus
1 or 2 fish heads
1 Lb. clam
15 medium shrimp
¼ cup chopped onion
4 cloves garlic, minced
1 sprig of parsley
2 tablespoons butter or olive oil
¼ cup chopped onion
2 tomatoes, peeled, seeded and diced
1 tablespoon paprika
2 tablespoons tomato paste
1 teaspoon turmeric (optional)
1 ½ tablespoons cornstarch (mixed in fish broth)
2 eggs
Salt to taste
Procedure
In a large pot, bring 5 cups of water with the fish heads, chopped onion, chopped garlic, parsley and salt. Cook for 20 minutes over low heat, strain the broth, shred the meat from the head of the fish and set aside.
In another large pot, add the fish stock and fish meat.
In a small saucepan cook 1 ½ cups water with salt until clams open. Remove the clams, placed in a dish. Strain the clam broth and add the fish stock. Add the clams without the shells at the same soup.
In another small saucepan with a cup of salted water cook the shrimp. Remove the shrimp from the broth and peel. Strain the water they were cooked and add the rest of the fish stock. Add the shrimp.
In another saucepan heat the butter or oil and fry the chopped onion. Add tomatoes, paprika, tomato paste and turmeric. Cook for a few minutes, add all the broth which was prepared before the fish, clams and shrimp. Add the cornstarch mixed with a little broth. Heat to a boil, add the hot broth to 2 raw eggs and serve.
Tips
You can add the final 1 / 3 cup white wine. You can also use lobster, mussels, etc..
A 1 / 8 teaspoon saffron in the sauce gives a great flavor.
Inside we find the typical food snacks that leave anyone wanting to return to providing our delicious Salvadoran
pumpkin in honey
Ingredients
• 1 medium Ayote
• 1 bunch fresh
• cinnamon sticks to taste
• 5 allspice
• 2 cups water
Cut the squash into chunks and remove seeds. In a saucepan put the pieces of squash, add the remaining ingredients and bring to boil. Reduce heat and cook over low heat 60 minutes or until the desired point. Cook covering the container. When softest test it.
Rice milk
• 4 cups milk
• 6 cups water
• 1 cup sugar
• 1 / 3 cup long grain rice
• 4 cinnamon sticks
• 2 tablespoons butter
• 1 pinch of salt
• 1 / 8 teaspoon ground nutmeg
• 1 / 4 cup raisins (optional)
Advance preparation: Soak the rice in a mixture of 1 cup milk and 1 of water and put the refrigerator for a few hours before. This will save you cooking time.
Put the remaining 4 cups water in a pot and bring the fire, add the cinnamon and salt. Bring a boil and then add the rice (with the liquid was soaked). Stir regularly to prevent sticking. Adjust water when necessary and when the rice is very soft, add the milk and half the sugar. When it starts boiling add the raisins and remaining sugar.
When you have a very thick consistency, almost solid, remove from heat and immediately pour into small bowls or cups for ice cream. Sprinkle with ground nutmeg nutmeg and let cool. Put in refrigerator for 30 minutes before serving. Garnish to taste.
corn gruel
• 1 gallon of milk (can be whole, 2% or 1% fat)
• cinnamon (to taste)
• sugar to taste.
• 3 or 4 cans of corn (whole kernel or cream) depending on your taste succulent shelled corn or 12.
• Natural Corn cooked to eat the gruel.
Blend well with a little corn milk. In a deep pot, bring milk to boil with the cinnamon, corn and sugar liquid. Move constantly to prevent sticking. Let boil and continue cooking for 20 minutes more gruel, stirring constantly. Strain the atole before serving with a strainer outlet.
While cooking the corn atole can cook well (put a little milk to the cooking water with the corn, milk will give a special flavor).
Plums in Honey
• 25 plums
• 2 liters of water œ
• 1 sweet tie (panela) or 1 pound of sugar
• Cinnamon to taste
• 2 / 3 cup of ash
Boil water to which you have previously added the ash. When the water boil add the plums. Once you see that plums have cracked remove from water and remove the peel by hand. When you peeled cross-cut without removing the seeds and set aside for the next step.
In another pot boil over low heat with the sweet water and cinnamon tie. Add the plums and peeled and let cook for one hour. Check if the honey is already preserved. But leave it up to keep.
The ash enables better peel plums, before they lose their texture and size.
Banana with honey
• 4 bananas
• 4 tablespoons honey
• 1 tablespoon flour
• 1 dash of Cointreau
• 2 tablespoons oil
In a skillet, heat oil and fry the bananas previously cut in half and coated in flour. When they are golden remove from heat and place on a plate.
Pour honey over
Empanadas
• 10 ripe bananas
• One-half cup of sugar.
• 2 cinnamon sticks.
• 1 teaspoon vanilla.
• One-half cup of milk.
• 4 tablespoons of cornstarch.
• 2 teaspoons sugar.
• Oil.
In a bowl, pour 5 cups of water. Add sugar, vanilla and cinnamon. In another bowl, add milk, you add the cornstarch slowly and beat until well rid. Add in a little sugar test it is not too sweet. Add in also a teaspoon of vanilla and a teaspoon of cinnamon powder. Bananas Undo cold remaining dough. Take some of that dough and form a small banana fritters. Place the tortillas on a blanket. Poleada milk is already cold and hard. Go put poleada teaspoon of milk in omelettes and close it. Put oil to heat pies let go are covered in hot oil. Sprinkle with sugar.
Fried Yucca
Preparation
Cassava peel, wash, cut into pieces and remove the vein
Cook in hot water with salt.
Do not leave too soft drain and let cool.
Cut into strips, to the desired thickness.
Fry in hot oil, when browned, remove and serve hot.
Atol chuco
Ingredients
-corn
-beans
-Alhue
-Chile
-lemon
-salt
process
*Leaving the corn in water the day before (raw)
*the next day carried to the mill
*then rolled the dough until it is either discarded
*then placed on medium to sew
*calculated at a point that it is neither too thick nor too thin
*for sale out the gruel and mixed with a tablespoon and a dash of Aihua chile and lime if the customer so desires
The Atol shuco, or simply "Chuco" is a typical hot drink and some towns in El Salvador Honduras border. It is made from fermented corn dough, water, salt, and alguashte. The original recipe with black beans known as "bean rods" or "beans monkey" whole broth and a speck of salt. Served in a reservoir called crate that is made from the fruit of a tree called "nose" that serves as cup and takes no spoon. Almost always accompanied by French bread and you can add chile to taste.
Is prepared from fermented corn oil allowed to stand in water from a previous day. Although the original recipe includes the following ingredients, in some areas are served with red beans and is also accompanied by a corn stew or lemon is often added but rarely.
Roasted corn gruel
Have similarities with gruel of corn, differentiating which is prepared with dried corn kernels, which are roasted and ground and is then boiled with milk, cinnamon, allspice and sugar.
Preparation time: 45 minutes
ingredients
• 1 pound of roasted corn (if you think about buying in markets) or 2 cups corn kernels (if prepared meal at home)
• 8 cups of milk
• 2 cups water
• 1 stick cinnamon large
• 1 cup sugar
• 6 grains of allspice
• 1 / 2 teaspoon salt
Roasted corn with a little cinnamon on a plate or pan and then grind it, either taking it to the mill, the flour dissolved in water and strain into a blanket, if necessary add more water. Then put in a pot to cook the mixture, add the remaining cinnamon, allspice grains, sugar and salt; move constantly to prevent sticking and smoking. When the porridge boil add the milk, let boil and drop off the heat.
Tip for the preparation of roasted corn gruel.
Be careful when pouring the flour with the amount of water that is added to when joining the milk porridge is not too liquid.
Tied Sweet
His name is attached because it is tied or wrapped in corn husks and strings for distribution on the market
Candy is a food bundle whose only ingredient is the juice of sugar cane is dried before passing through the purification process that makes brown sugar. Its name refers to the act of baked cane juice, dehydrated and rectangular panels solidifying in molds of different shapes. To produce sugar cane, the sugar cane juice is cooked at high temperatures to form a fairly dense molasses, and then goes to a prism-shaped mold which is allowed to dry until it solidifies, or curdles. The panel is also produced in some Asian countries like India and Pakistan, where it is called gur or jaggery.
Cashew seed Atol
INGREDIENTS
§ 30 cashews
§ 1 / 2 pound of plain rice or rice crumbs
§ 2 cinnamon sticks
§ 1 bunch fresh panela
§ 3 liters of water
PREPARATION.
As a first step, grind cashew nuts, rice, cinnamon, then add it the 3 liters of water, strain it all in a blanket of strain, being castbegins to simmer, add the bundle and cook for 30 minutes (toboil), when it has boiled is ready to serve.
French toast with honey
INGREDIENTS:
8 slices day-old bread (1 cm thick)
2 glasses of milk
4 tablespoons sugar
4 tablespoons honey
4 tablespoons oil
1 grated lemon rind
1 stick of cinnamon
3 eggs
PREPARATION:
Heat the milk with two tablespoons sugar, cinnamon and lemon zest. When boiling, cool and remove the cinnamon stick.
Soak bread slices in milk and coat with the beaten eggs.Transfer to a pan with hot oil until golden. Drain well (you can go through paper towels) and place in a bowl.
Lighten the honey mixed with 2 tablespoons water and sprinklewith it the toast. Serve at room temperature.
Chicha
Ingredients:
a pineapple
5 liters of boiled water (cold)
sugar to taste.
Preparation
takes you to the pineapple peel and wash well, then in a container with a capacity of five liters and a lid are castshells (the flesh of the pineapple is not concerned for thechicha), add sugar to taste (for my taste would be 1 ¼ K.) andfull container with boiled water, cover and let stand. Rest timedepends on how you like the beer, if they prefer very fresh and not fermented reposarla four days they should, in my case I let it rest for a week. If you want a "high degree" of alcohol as you saywe would be talking of leaving it to ferment for more than a month! So you have a little more alcohol and would feel a sensespicier.
Then strain it and refrigerate.
Black rice
ingredients:
1 cup rice
1 tablespoon oil
Starting 1 tablespoon onion, chopped or sliced
1 chopped green chile not too small
1 cup red bean soup or black (preferably red)
1 teaspoon chicken bouillon powder
salt to taste
procedure:
Fry onion and rice together and add the broth, green chile and salt
Stir and when to collect in inches, add bean soup
Cubrilo low heat and cook, stirring occasionally, until fluffy and smooth
Serve hot and garnish with chopped parsley (minced). This is avery typical Salvadorian dish, especially in the east but you can enjoy throughout the country. We hope you enjoy it!
boiled cassava
Ingredients:
* Yucca
Procedure:
Peel and wash it yucca, cut into pieces of 10 cm or so and is boiled with the pto. desired salt approx. 30 min (cooking time depends on the quality of cassava) is rather softCdo drained all the water and open the pieces in half to make the tronquito.A part in a glass container prepares a garlicdressing contains q mashed, flavored oil and sour orange juice(you can substitute lemon juice) on cassava soft and hot, pour the sauce to taste.
Well hope you're delighted with our meals a little typical, remember the Salvadorans are special as our food ...
Visit us and you can enjoy all these delicious dishes.
