|Papusa failures. Don't they look good though?|
Many years ago, we had a restaurant in the area that served Nicaraguan and and Salvadorian food. One of my favorite items on the menu were the papusas. They came with a meat and a vegetarian option. The veg option had beans and cheese. They were crispy on the outside and gooey on the inside. The dough seemed to be made of corn flour of some sort. They were a favorite served with salsa, rice, and beans. I was sad when the restaurant went out of business as they had so many dishes that I had never seen before.
|These are the papusa balls before I shaped and stuffed them|
I encountered trouble as soon as I started putting the papusas together. I was not able to get a proper seal and many of the pockets leaked the filling. I pan fried them in a little bit of oil and they were heavy and oily tasting. I used olive oil, which was probably among one of my many mistakes. The oil flavor was not appealing one bit with the corn flour. My second mistake was that I used masarepa from my very successful arepa posting earlier in the month. It felt like the flour was a bit too dense for the papusa. From what I had seen online, masa harina is commonly used.
This failure, led me to think of another idea that ended up being quite successful (post to follow this week). I would like to know, what have been your cooking
failures and did they lead you to any successes?