Delight in authentic Salvadoran Pupusas—thick, handmade corn tortillas filled with melted cheese, beans, or meat—ready in just about 1 hour for a satisfying and traditional Central American meal.
Salvadoran Pupusas
Description
Pupusas are the national dish of El Salvador, made from a simple masa dough and traditionally filled with ingredients like cheese, refried beans, or seasoned pork. These thick, griddle-cooked corn tortillas are crispy on the outside and soft and gooey on the inside. Typically served with curtido (a lightly fermented cabbage slaw) and tomato salsa, pupusas are comforting, flavorful, and surprisingly easy to make. Perfect as a hearty snack, lunch, or casual dinner, they bring a little taste of El Salvador to your kitchen.
Ingredients
Instructions
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In a large bowl, mix the masa harina with warm water and salt. Knead the dough for a couple of minutes until soft and pliable. If the dough feels too dry or cracks, add a little more water, one tablespoon at a time.
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Lightly oil your hands. Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a disc about 1/2 inch (1.2 cm) thick.
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Place a tablespoon of filling (cheese, beans, pork, or a mix) into the center of each disc. Carefully fold the edges around the filling to seal and then flatten the filled ball gently back into a thick disc.
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Preheat a nonstick skillet or griddle over medium heat. Lightly oil the surface.
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Cook each pupusa for about 3–4 minutes on each side, or until golden brown and slightly charred in spots. The cheese may start to bubble through the dough—that’s a good sign!
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Remove from heat and let rest for a few minutes before serving. Serve warm with curtido (pickled cabbage slaw) and a spoonful of tomato salsa for the full Salvadoran experience. Enjoy your homemade pupusas!
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