Pupusas

Making pupusas takes me back to watching my neighbor's grandmother in her tiny kitchen. Her hands moved with such grace making these stuffed corn cakes that I begged her to teach me. After many failed attempts and lots of patient guidance I finally learned to make these Salvadoran treasures. Now they're a weekly staple in my kitchen and my kids' absolute favorite comfort food.

The Magic of Pupusas

The beauty of pupusas lies in their simplicity. Just corn flour water and your favorite fillings create something truly magical. The key is getting that dough just right not too wet not too dry. When you bite into a perfectly cooked pupusa with its crispy exterior and molten cheese filling you'll understand why this humble dish became El Salvador's national treasure.

What You'll Need

• For the Dough:
  • 2 cups masa harina
  • 1½ cups warm water
  • ½ teaspoon salt
• For the Filling:
  • 1 cup shredded mozzarella or queso fresco
  • ½ cup refried beans
  • ½ cup cooked, shredded pork (optional)
• Equipment:
  • Large mixing bowl
  • Griddle or large skillet
  • Small bowl of water mixed with oil
  • Clean kitchen towel

Let's Make Pupusas

Create Your Base

Mix masa harina with salt in a large bowl. Slowly add warm water while mixing with your hands. Keep working the dough until it's smooth and pliable like play-dough. Cover with damp towel let rest 10 minutes.

Prepare the Filling

Mix your chosen fillings in a small bowl. If using multiple fillings combine them for easier stuffing. Roll into small balls about tablespoon size.

Shape with Love

Divide dough into 8 portions. Cup your hands to form each portion into a bowl shape. Add filling then carefully seal pinching edges together. Gently pat between your palms to form disk about ¼-inch thick.

Cook to Perfection

Heat your griddle over medium heat. Add thin layer of oil. Cook pupusas 3-4 minutes each side until golden spots appear and they're crispy outside but still tender inside.

My Secret Tips

Use the hottest water you can handle when mixing the dough it helps create a smoother texture. Keep a small bowl of water mixed with oil nearby to wet your hands it prevents sticking and helps seal the edges perfectly. Don't overfill your pupusas or they'll burst while cooking. And most importantly take your time while learning the technique speed comes with practice.

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Make Them Your Own

While cheese and beans are traditional my family loves experimenting with fillings. We've tried mushrooms and cheese spinach and cheese even leftover chicken. Just remember to chop fillings finely and keep them relatively dry. My personal favorite is a mix of cheese beans and chicharrón (pork). Whatever filling you choose make sure it's well-seasoned.

Serving and Storing

Pupusas are best served hot right off the griddle with plenty of curtido and salsa roja. For busy weeknights I sometimes make a big batch and freeze them. Just cook until barely golden then freeze on a baking sheet. Once frozen wrap individually. When ready to eat cook straight from frozen they'll take just a few extra minutes. The curtido actually gets better after a few days in the fridge so make it ahead.

Frequently Asked Questions

→ Why does my dough keep cracking?

Your dough's too dry. Keep your hands wet with oil and water while working, and add a bit more water to the dough if needed.

→ Help! The filling's leaking out!

Don't worry, that's normal. Just use less filling next time and make sure to seal the edges well. Those crispy cheese bits are actually delicious.

→ Can I make the dough ahead?

Best to make and cook these fresh. The dough dries out quickly and gets hard to work with if it sits too long.

→ What's the best cheese to use?

Mozzarella or Oaxaca cheese work great because they melt nicely. Just avoid hard cheeses that won't get gooey.

→ My first ones stuck to the pan. What went wrong?

Wait for that golden crust to form before flipping. If they're sticking, your pan's not hot enough or needs more oil.