Best Salvadorian Pupusas Recipes
EL SALVADORIAN BEAN AND CHEESE PUPUSAS
Pupusas are, in my opinion, El Salvadorian comfort food! A pupusa is like a thick corn flour pancake filled with either beans, cheese, beans and cheese, or beans, cheese and pork (which is called Pupusas Revueltas). It is served with tomato sauce to pour on top or dip bites into, and curtido on the side. These things really put me in a happy place. Enjoy the recipe-- I hope they put you in a happy place as well!
Provided by Sommer Clary
Categories South American
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine refried beans and cheese. Set aside.
- In a separate mixing bowl, combine 2 cups Masa with 1 ¼ cups water and ¼ tsp salt, mixing thoroughly until it is a soft dough (this dough dries out fast- hence the divided measurements. But if it starts to dry out while you are still working, you can add a touch more water as needed).
- Pinch a bit of dough off and roll it into a ball about 2 inches in diameter (about the size of a golf ball). Using your thumb, push down on the ball to make more of a "bowl". Place a spoonful of the bean and cheese mixture into the "bowl".
- Pinch off and flatten a bit more dough to cover the bowl with. Carefully flatten the filled ball to make a disc, making an effort to make it as thinly as possible- about 1/2 inch thick. This takes a lot of practice!
- Pour 1/4 cup of oil into a nonstick skillet and place as many pupusas as will fit, and cook over medium / medium- high heat for 3-5 minutes on each side, or until golden and browned. Repeat with the next batch, adding more oil if necessary. When the masa dough has run out, make another fresh batch.
- Serve with warmed tomato sauce and curtido.
Nutrition Facts : Calories 641.5, Fat 12.8, SaturatedFat 5.5, Cholesterol 26.6, Sodium 1414.1, Carbohydrate 113.2, Fiber 18.1, Sugar 5.2, Protein 23.4
EL SALVADORIAN PUPUSAS
Pupusas are a staple in El Salvadorian cuisine. They are thick, corn patties stuffed with beans, cheese, beans and cheese, or beans cheese and pork (called pupusas revueltas) and served with tomato sauce and curtido. For this recipe, I am making them with beans and cheese.
Provided by skc1979
Categories Lunch/Snacks
Time 25m
Yield 8-12 pupusas, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine refried beans and cheese. Set aside.
- In a separate mixing bowl, combine 2 cups Masa with 1 ¼ cups water and ¼ tsp salt, mixing thoroughly until it is a soft dough (this dough dries out fast- hence the divided measurements. But if it starts to dry out while you are still working, you can add a touch more water as needed). Pinch a bit of dough off and roll it into a ball about 2 inches in diameter (about the size of a golf ball). Using your thumb, push down on the ball to make more of a "bowl".
- Place a spoonful of the bean and cheese mixture into the "bowl". Pinch off and flatten a bit more dough to cover the bowl with. Carefully flatten the filled ball to make a disc, making an effort to make it as thinly as possible- about ½ inch thick. This takes a lot of practice!
- Pour ¼ cup of oil into a nonstick skillet and place as many pupusas as will fit, and cook over medium / medium- high heat for 3-5 minutes on each side, or until golden and browned. Repeat with the next batch, adding more oil if necessary. When the masa dough has run out, make another fresh batch and repeat the process. Serve with warmed tomato sauce and curtido.
Nutrition Facts : Calories 641.5, Fat 12.8, SaturatedFat 5.5, Cholesterol 26.6, Sodium 1414.1, Carbohydrate 113.2, Fiber 18.1, Sugar 5.2, Protein 23.4
SALVADORIAN PUPUSAS
My boyfriend and I love going to Salvadorian restaurants in DC and ordering these hot and cheesy corn cakes with curtido (a condiment resembling coleslaw) and hot sauce. In the restaurants, you see the cook making these very fast, and I'm always amazed by how thin they get the outer layer of dough without any holes. The filling always stays inside, waiting for you! You have to work with this recipe several times to get it right, but it's worth trying if you want to do your own pupusas. The most important suggestion I have is to always, always use masa harina flour (fine ground cornmeal made from dry hominy). North American corn meal is not an adequate substitute and you'll get an extra greasy, uneven result. You can find all of the ingredients in a Spanish store or bodega.
Provided by Valeria
Categories Lunch/Snacks
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- In a large mixing bowl, gradually stir water into masa harina until dough forms a ball that can be handled.
- Into another bowl, empty the refried beans. Place the grated cheese into a separate bowl.
- Divide dough into about 25 pieces. Roll each into a ball and flatten between the palms of your hands to about 1/2-inch thick. Put a spoonful of beans and a small handful of cheese into the center of each pupusa. Flatten again with the filling inside.
- Heat a heavy, wide-bottomed or flat skillet until hot. Brush with oil and cook pupusas on each side 4-5 minutes until a pale golden-brown. The outside should be firm.
Nutrition Facts : Calories 313.4, Fat 3.4, SaturatedFat 0.7, Cholesterol 4.5, Sodium 175.5, Carbohydrate 63.1, Fiber 9.8, Sugar 0.6, Protein 9.8
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