That’s it, my friends. I hope you enjoy this pupusas recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! We were recently introduced to pupusas by our very good friend and neighbor, whose family is from El Salvidor. She took us to a local place that makes them and we fell in love with them instantly. Pupusas are made from a corn flour dough, then stuffed, flattened, and cooked on a griddle until golden brown. The dish is believed to have originated with the Pibil tribe who inhabited El Salvador, though the exact origins are unknown. They are usually served with curtido, a fermented cabbage slaw, along with salsa. One taste of this simple yet delicious dish, and I think you will love them. Let’s talk about how to make pupusas, shall we?
Masa Harina. Masa harina is a corn flour made from ground nixtamalized corn, commonly used for making corn tortillas, tamales, pupusas, and gorditas. Warm Water. Salt. Shredded Cheese. Use quesillo/oaxaca, mozzarella, or white cheddar, though other melty cheeses will work. For stuffing. Vegetable Oil. For cooking. Optional Fillings. Refried beans, Cooked and seasoned ground meat (pork, beef, or chicken). Curtido. For Serving. Curtido is lightly fermented pickled cabbage slaw traditionally served with pupusas. Check out how to make curtido. Additional Serving. Salsa roja, salsa verde, or your favorite salsa, tomato sauce, or hot sauce.
Divide the Dough. Divide the dough into golf ball-sized portions. Cover with a damp cloth to prevent drying. Fold the edges of the dough over the filling, then seal to form a ball again. Flatten each stuffed dough balls to form thick tortillas. Serve warm with curtido (pickled cabbage slaw), fresh salsa, hot sauce. Boom! Done! Your pupusas are ready to serve. Easy to make, aren’t they? Which do you prefer? Bean filled? Cheese? Meats? Maybe a mix? I’d love to hear! You can also freeze them for 2-3 months in freezer containers. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Latin American Cookbook, by Virgilio Martinez (affiliate link, my friends!)
