Above: Pupusas resemble corn tortillas but they are thicker and
stuffed with a variety of fillings such as cheese, beans, or meat.
I believe puposas originated in El Salvador but are also popular in Honduras. We recently made a bunch down in Running Springs.
Masa Harina (Corn Flour) 2 cups
Vegetable or Chicken Stock (Room Temperature) 1 cup
Filling 1 cup
Optional: Cumin & Coriander (added to flour mix)
Mix the masa harina and stock and knead well. Slowly mix in more stock a little at a time until it forms a moist but firm dough. The dough should not crack at the edges when you press down on it.
Cover and set aside to rest 5-10 minutes.
Roll dough into a log and cut into 8 equal portions, then roll each portion into a ball.
Press a hole in each ball with your thumb so that it makes a small pocket. Add 1 tablespoon of your filling into each ball and fold the dough over to completely enclose it.
Pat the ball out with your palms to form a disc taking care that that the filling doesn’t become exposed or spill out.
Pat out each ball so that is about 5-6 inches wide and about 1/4-inch thick.
Heat a skillet over medium-high flame and then cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. (Some prefer to us oil on the skillet while others do not.)
Remove to a plate and hold warm until all pupusas are done.
Pupusas de Queso: To create a cheese filing use grated quesillo, queso fresco, farmer’s cheese, mozzarella, Swiss cheese or a combination.
Pupusas de Frijoles Refritos: This is a refried bean filling.
We did a combination of chorizo with beans.
Curtido Topping: Cabbage Slaw
1 medium cabbage, shredded
2 carrots, shredded
1 small red onion, sliced thin
1 bunch cilantro
Up to 1/4 cup apple cider vinegar
Splash of pickled jalapeno juice
Mix together and let sit while you are cooking the puposas.
When done, spoon slaw on top of the puposas. I enjoy mine with a dollop of salsa, guacamole–but add whatever else you want!
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