We had Salvadorian horchata to whet our whistles. It was probably the least authentic
traditional Salvadorian horchata known to man.
Horchata is made all over Latin America and Spain. Each country has their little twist, and El
Salvador is no acceptation. Apparently
it is pretty different from the rest; however, we took some liberties with
ours. Mostly because we had to translate
blogs from Spanish, adjust the measurements, and then we couldn’t procure all
of the ingredients (especially those we couldn’t translate). I’m sure you can imagine our
predicament. But here’s what we came up
with:
Toast 1 cup of rice, 2 tablespoons of pumpkin seeds, 2
tablespoons of peanuts, 3 tablespoons of sesame seeds. And 2 tablespoons of semilla de morro…Morro seed? Anyone? Anyone? Bueller? Bueller?
This is really one of the main ingredients that shouldn’t be left out, as
horchata salvadoreña is also known as horchata de morro. Details, details.
It also calls for 2 tablespoons of cocoa beans. We didn’t have that, so we used cocoa powder. Then 2 tablespoons of cinnamon and 1
tablespoon of nutmeg.
Take your toasted mixture and blend it with about 5 cups of
water. Let it sit for a while… The
longer the better. An hour, two,
three. Then strain. Mix in a cup each of milk and sugar. Maybe a little less than authentic, but it
kind of tasted like a peanut butter chocolate shake. And what could be wrong with that?
Now to the magical moment: Papusas!!! Deceptively easy
considering they are so delicious. They
can be made from rice or corn flour. Mix
the flour and water in a bowl to make dough. Flatten out a round of the dough. Put a little meat (in this case pulled pork)
and cheese (ooey gooey queso blanco would be a great choice) in the middle and wrap
up the edges.
Flatten the little packet of goodness back out.
Toss on a flattop.
And eat! Buen provecho, amigos!
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