Pupusas are a traditional Central American dish. They are corn dough stuffed with cheese, beans, pork, or chicken. The dough is folded in half and shaped into oval shapes before being cooked on a griddle.
Pupusas have roots in the Mayan culture and date back to at least 1900 BC. They can be found in many countries outside Central America, including El Salvador, where the best pupusas are made.
These traditional Salvadoran dishes are gaining popularity worldwide and for a good reason.
How to Make Pupusas
Note: The full instructions are provided in the recipe card below. Pour ¼ cup of oil into a small bowl and set aside. You'll use this oil when preparing the pupusa to prevent the dough from sticking to your hands;
the oil will also help hydrate the dough as you assemble it. Combine the chicken bouillon and warm water; set aside. In a large mixing bowl, combine the masa harina, melted butter, and enough water to incorporate the Masa (up to 6 cups).
Knead together inside the bowl by pressing the heels of your hands into the dough, pushing forward slightly. Continue to knead until you have a moist dough that releases from the bowl and does not stick to your hands; if the mixture is too dry, add more warm water, one tablespoon at a time. If the mixture is too sticky, add more Masa Harina, one tablespoon at a time.
How do you know when the dough is ready?
The dough will be very tacky and stick to your hands; as you keep kneading, the dough will become softer and won't stick, and that's when you know your dough is ready.
Cover it with a damp towel and let it rest for 10 to 15 minutes. Lightly oil your hands, grab 3 ounces of Masa, and mound it on one hand, making a well.
Next, grab two tablespoons of the bacon and cheese mixture and cover the well, simultaneously surrounding the mixture with the Masa until everything is covered.
Use both palms and press gently until you achieve a uniform ¼-inch-thick disc. If necessary, lightly rub your hands again with oil to assist in releasing the Masa from your hands.
Once the discs are made, cook them on a hot griddle for 4 minutes per side. Repeat with remaining ingredients. Top with Curtido and Pupusas Sauce.😋
How to Make Pupusas Sauce
Note: The full instructions are provided in the recipe card below. In a large saucepan, saute onions, poblano pepper, and serrano pepper in oil, then immediately add tomatoes, sugar, oregano, bay leaves, and 2 cups water. Cook at low heat for 45 minutes, then let cool down. Remove bay leaves and blend.
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Recipe
Easy Pupusas
Ingredients
For the Masa:
- 6 cups Masa Harina (Maseca)
- 3 teaspoons Knorr Chicken Flavor bouillon or kosher salt
- 3 tablespoon butter , mealted or canola oil
- 5- ¾ to 6 cups warm water
For filling:
- 3 cups Monterey jack cheese or mozzarella , shredded
- 1-½ cups Real Bacon Crumbles or homemade or store-bought Refried beans
For the Sauce:
- 5 garlic cloves , smashed
- 1 medium onion , quartered
- 1 fresh serrano pepper or jalapeno
- 4 tablespoons canola oil
- (1) 28 oz canned crushed tomatoes or 2 pounds Roma tomatoes
- 1 tablespoon granulated sugar
- 1 tablespoons oregano
- 1 bay leaves
- 2 cup water
Instructions
- Pour ¼ cup of oil into a small bowl and set aside. You'll use this oil when preparing the pupusa to prevent the dough from sticking to your hands; the oil will also help hydrate the dough as you assemble it.
- Combine the chicken bouillon and warm water; set aside. In a large mixing bowl, combine the masa harina, melted butter, and enough water to incorporate the Masa (up to 6 cups). Knead together inside the bowl by pressing the heels of your hands into the dough, pushing forward slightly.
- Continue to knead until you have a moist dough that releases from the bowl and does not stick to your hands; if the mixture is too dry, add more warm water, one tablespoon at a time. If the mixture is too sticky, add more Masa Harina, one tablespoon at a time.
- Lightly oil your hands, grab 3 ounces of Masa, and mound it on the one hand, making a well. Next, grab two tablespoons of the bacon and cheese mixture and cover the well, simultaneously surrounding the mixture with the Masa until everything is covered.
- Use both palms and press gently until you achieve a uniform ¼-inch-thick disc. If necessary, lightly rub your hands again with oil to assist in releasing the Masa from your hands. Once the discs are made, cook them on a hot griddle for 4 minutes per side. Repeat with remaining ingredients. Top with Curtido and Pupusa Sauce.
How to Make Pupusa Sauce
- In a large saucepan, saute onions, poblano pepper, and serrano pepper in oil, then immediately add tomatoes, sugar, oregano, bay leaves, and 2 cups water. Cook at low heat for 45 minutes, then let cool down. Remove bay leaves and blend.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.