Salvadoran Pupusas!
Total Time
45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(12)
Ingredients
8 servings
- 2 cups masa harina corn flour (corn meal or polenta is not the same)
- 1 ⅔ cups warm water
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- ½ -1 cup shredded cheese- Oaxacan Cheese, mozzarella or jack
- ½ -1 cup refried beans (homemade or out of a can) Refried black beans are great here
- 1 shallot, diced & sautéed
- 1-2 tablespoons chopped cilantro
- 1-2 scallions, finely sliced
- 4 large roma tomatoes, quartered
- ½ onion, rough chopped
- 2 garlic cloves
- 1-2 jalapenos ( or serranos) halved
- ½ teaspoon oregano
- 2 -3 teaspoons salt
- 2 tablespoon olive oil
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Preparation
Step 1
Mix the masa harina flour with salt in a medium bowl. Add the warm water and oil and kneed until it becomes a pliable dough. (see notes)
Step 2
Fill a bowl with warm water ( for hand dipping) with a tiny splash of olive oil.
Step 3
Line a sheet pan with parchment or simply place a piece of parchment on the counter.
Step 4
Prepare your fillings, gathering them around. If using the shallot, finely chop and saute until deeply golden and tender.
Step 5
Dip your hands in the oiled water, divide the dough in half. Then form 4 equal-sized balls (with each half), a total of eight similar-sized balls, dipping your hands in the water as needed to prevent sticking.
Step 6
Flatten a ball into a 4 inch round in the palm of your greased hand, creating a cup. (TIP: If the edges crack or crumble, the dough needs a little more water.)
Step 7
Place a little of the filling inside (1 tablespoon beans, 1 tablespoon cheese, 1 teaspoon shallots, cilantro and scallions) and fold the edges up and around up to enclose. Roll into a neat, sealed round ball.
Step 8
Flatten one more time using your two palms ( to about ½ inch thick) and place on a parchment-lined sheet pan. Repeat with all the pupusas.
Step 9
Heat 1-2 tablespoons oil in a cast iron skillet over medium heat. Cook each side until crispy and golden, about 5-7 minutes, each side. Keep warm in an oven until serving.
Step 10
Serve with Curtido, Salsa Roja or hot sauce, sour cream or avocado, cilantro and lime.
Step 11
To make Salsa Roja:
Step 12
Place all ingredients (except the oil) in a blender and puree. Heat oil in a medium pot. Carefully pour in the tomato mixture- it will spatter so hold a lid over the pot at an angle, like a shield with the other hand. Bring to a simmer, and simmer gently for 20 minutes, until thickened and darkened. Cool and serve.
Step 13
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