Pupusas are King of Salvadoran Street Food
I always ask my kids to help me in the kitchen but when Pupusas are on the menu, they all volunteer! I can’t say this recipe is 100 percent authentic but it’s one of those fun, hands-on foods that provide an opportunity to teach them about other cultures, through food. And you absolutely have to make curtido and salsa roja to serve with pupusas!How to Make Pupusas
Make dough: Add masa harina (corn flour) and salt to a large mixing bowl then add the warm water, little by little, while mixing the dough with your hand until you get the consistency of a soft play dough. Add butter and chicken bouillon if you'd like, for extra flavor. Scoop dough into golf-ball-size portions, dipping your hands in an oil and water mixture as needed if the masa is sticking to your hands.
Assemble: Pat the dough into a pancake in your hand, about 4 inches in diameter. Add a Tablespoon of refried beans in the center and a sprinkle of shredded cheese. Fold the edges up and pinch to close into a ball. Gently pat/slap the dough back and forth between your palms to form it back into a thin pancake.
Cook and serve: Place pupusas on a hot, dry griddle or skillet and cook for 2-4 minutes on each side, until golden. Serve immediately, topped with curtido and salsa roja.
Storage and Freezing Instructions
Store leftover masa dough can be stored in the refrigerator in an airtight bag or container for 1-2 days. Add a little more warm water to it, as needed, to make it soft before using. Store leftover cooked pupusas in an airtight container in the fridge, and reheat on a hot griddle or skillet.
To freeze uncooked pupusas, “flash freeze” them on a baking sheet for 30 minutes, then store in an air-tight container, separated by parchment, for up to 3 months. Thaw completely in the fridge before cooking and serving.
Recipe Variations:
Pupusas
Makes 25 pupusasPrep 30 minutes Cook 5 minutes Total 35 minutes
- 4 cups masa harina
- 3 1/2–4 cups warm water
- 1/2 teaspoon kosher salt
- 2 Tablespoons softened butter, optional
- 1 teaspoon Better then Bouillon Chicken Base, or 1 bouillon cube
- 15 ounce can refried beans, or homemade
- 2 cups shredded mozzarella cheese, or Oaxaca cheese
- 1 recipe salsa roja
- 1 recipe curtido
Scoop dough into golf-ball-size portions, dipping your hands in an oil and water mixture as needed if the masa is sticking to your hands. Keep dough balls covered with a damp cloth as you work, to keep from drying out.
Form Pupusas: Pat the dough into a pancake in your hand, about 4 inches in diameter. Add a Tablespoon of refried beans in the center and a sprinkle of shredded cheese. Fold the edges up and pinch to close into a ball. Gently pat the dough back and forth between your palms to form it back into a thin pancake.
Cook: Heat a large un-greased skillet or pan over medium heat. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. You will know the pupusas are ready to flip when the edges are set and the bottom is lightly golden.
Notes
Bouillon: I prefer bouillon paste, or use chicken granulated bouillon or one cube.Filling: Feel free to try different filling combinations. It is popular to include beans, meat, and cheese.
Store leftover masa dough in the refrigerator in an airtight bag or container for 1-2 days. Add a little more warm water to it, as needed, to make it soft before using. Store leftover cooked pupusas in an airtight container in the fridge, and reheat on a hot griddle or skillet.
