Dive into the heart of Salvadoran cuisine with these delicious corn pupusas. This traditional dish, often enjoyed with a tangy 'curtido' slaw, promises a burst of flavors with every bite. Originating from Santa Ana, these pupusas are not just food, they're a cultural experience.
In a mixing bowl, combine masa harina, warm water, and a pinch of salt. Mix until the dough is smooth and homogeneous.
2 cups Masa Harina, 1 ¼ cups warm water, salt
Let the dough rest for about 30 minutes.
Divide the dough into golf ball-sized portions.
Take one ball of dough and make an indent in the center using your thumb. Fill this indent with a spoonful of cheese, beans, and optional chicharrón. Fold the dough over to encase the filling and then flatten it gently into a disc shape, ensuring the filling does not leak out.
1 cup quesillo cheese, 1 cup refried beans, 1 cup chicharrón
Preheat your skillet or griddle over medium heat with a little oil.
oil
Place the formed pupusa onto the skillet and cook for about 2-3 minutes on each side or until golden brown and crispy.
Repeat the process for the remaining dough balls.
Serve warm with curtido and tomato salsa.
Notes
For a vegan option, substitute beans for the cheese and skip the chicharrón.
It's essential to keep the masa dough covered with a damp cloth to prevent drying out while working.
Pupusas are best served fresh, but they can be refrigerated and reheated on a skillet when needed.
Did You Like This Recipe?Take a picture and mention us on Pintrest @HispanicFoodNetwork or tag it with #hispanic_food_network! Don't forget to subscribe to our email list for more recipes!