Pupusas
Traditional Salvadoran stuffed corn cakes filled with cheese, beans, or pork.
30 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups masa harina (corn flour)
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 cup refried beans
- 1 cup shredded cheese (quesillo or mozzarella)
- 1/2 cup cooked and seasoned pork (optional)
- 1 tablespoon vegetable oil
Nutrition Facts
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Instructions
Prepare the dough: In a large bowl, mix masa harina, salt, and warm water. Knead until a smooth, pliable dough forms. Let it rest for 5 minutes.
Divide the dough: Pinch off golf ball-sized portions of dough and roll them into smooth balls. Cover with a damp cloth to prevent drying.
Shape the pupusas: Flatten a dough ball in your palm, creating a small indentation. Add 1 tablespoon of filling (cheese, beans, or pork) and seal the edges. Gently flatten into a thick disc.
Cook the pupusas: Heat a skillet or griddle over medium heat. Lightly grease with oil. Cook each pupusa for 3-4 minutes per side, until golden brown and slightly crispy.
Serve hot: Remove from heat and serve immediately with curtido (pickled cabbage slaw) and tomato salsa.
Repeat: Continue shaping and cooking the remaining dough balls until all pupusas are made.
Chef's Tips
- Dough Consistency: If the dough feels dry, add a little more water. If too sticky, add more masa harina.
- Filling Variations: Experiment with different fillings like loroco (edible flower), chicken, or zucchini.
- Even Cooking: Press pupusas evenly to ensure uniform thickness and even cooking.
- Storage: Keep uncooked pupusas covered with a damp cloth to prevent drying out.
- Reheating: Reheat leftovers on a skillet for best texture.
