Pupusas
Every Sunday morning we all wake up super excited because that’s our farmer’s market day and without fail the first word out of Kenya’s mouth when he wakes up is “‘pusa”?! ‘Pusa is Kenyan for papusa and Kenya doesn’t just like pupusas, he loves them, and he especially loves the ones they sell at our local market.
Here in Los Angeles there are pupusa stands all over, but until I moved here I had no idea what they were. In El Salvador, where this dish hails from, vendors everywhere sell this delicious street food which looks like a thick tortilla. Hidden inside each one is a savory filling, usually made up of cheese, chicken, beans or a combination of the three and it is served with curtido (a vinegary coleslaw, generally too spicy for most kids), guacamole and/or crema (similar to sour cream).
I decided to make my own pupusas for lunch yesterday to see how I compared to Kenya’s favorite vendor at the market. When Kenya woke up from his nap and came to the kitchen he took one whiff and said “pusa”? There was actually shock in his voice (as if he thought they only came from the Salvadorian lady at the farmer’s market). You’ll be shocked too when you see how easy these are to make in no time flat and each one costs mere pennies compared to the $2 I spend on the ones at our market.
Pupusas (6 Pupusas)
2 Cups Masa Harina (corn flour)*
1 1/2 Cups Water
1/2 Tsp Salt
1/3 Cup Cheese, shredded (I used a mexican blend of cheeses)
Oil
*Serve with guacamole, sour cream, salsa or vinegary coleslaw
1. Combine the masa, water and salt in a bowl and stir to combine into a dough.
2. Divide the mixture into 6 balls and flatten each one into a 3 inch disk.
3. Place 1 tbsp of shredded cheese in the center of the disk and carefully fold in the edges to enclose the cheese.
4. Flatten the disk, covering the cheese and form into 1/4 inch thick disks (about 5-6 inches across).
5. Heat 2 tbsp of oil in a large saute pan. Add 2-3 pupusas at a time and cook for 4-5 minutes on each side for a total of 8-10 minutes.
6. Serve with any of the above accompaniments.
*Make sure to buy masa harina (sold at most groceries) which is different from cornmeal
**After step 4, place on sheet tray and freeze for 30 minutes or until frozen then transfer to a ziploc bag label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 5-6.
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[...] Sunday at our farmers market, Kenya gets a pupusa and has since he was able to say the word! I finally decided to figure out how to make pupusas so [...]
Does normal corn flour (the type used as thickeners in gravy, soups etc) work?
Corn starch is used as a thickener, so it won’t work so you would have to use corn flour. You can find it at any store near the flours
I really want to try these. I think my son will love them, but I’m getting lost at step 4. In step 2 you say to flatten into 3″ disks. Then in step 4 you say to flatten into “1/4 disks (5-6 inches across).” I’m not following how we get from 3″ to 5-6″, and what 1/4 disks means.
Thanks!
I was wondering the same thing…is it a 1/4 in. thick? These look wonderful!
yes they are about a 1/4 inch thick
Form into 3 inch disks and place the cheese inside then pull the side to the center to cover. When you flatten the disks they should be 1/4 inch thick and 5-6 inches across. Hope this helps!
I just made these using Bobs Red Mill Corn Flour. The dough is runny,(not very dough like. I was unable to pull the corners in so had to add more dough on top. what should the consistency of the dough be. Also what brand corn flour did you use?
I use this brand – http://www.mimaseca.com/ its the best!
Hi! I just found your website and it is simply the best! Thank you so much! I run a day home and am always racking my brain about what to cook…. now I have an unlimited amount of ideas!
On the topic of Pupusas – I ate them once in college, and adored them… but haven’t had them since. So I am just thrilled to find your recipe and can’t wait to try it.
Thank you!
As well I noticed your Moroccan chicken recipe
I have many authentic Moroccan recipes I can share with you if you want!
That would be great! Please email them to me
Pupusas are Kenya’s favorite!
YUM! I just made these tonight and all five of us loved them! I put some taco seasoning in the masa for a little extra flavor (I do that when making corn tortillas, too).
Thanks for the recipe!
I didn’t have cheese for the middle. Instead I made them a bit smaller and used them as hamburger buns. Yum!
I love pupusas! My mom puts mashed brown beans with cheese inside or mashed beans, cheese and small bits of chorizo (Mexican type sausage) or bits of chicken.
Is there something you can use instead of the corn flour?
“Corn flour” doesn’t work — it looked like the same as corn meal to me. Seems that masa harina is a specific type of corn flour — probably a finer consistency. Waiting for a Mexican store to open nearby…..and then I can try these again — seemed way too gritty (and had to use about double the flour with Bob’s Red Mill “corn flour” — the only kind I could find around here.
When I went to the Mexican store to get the corn flour, she told me a trick. To flatten these press a plate down on the ball to make it into a disk, this definitely makes things easier. My kids didn’t really go for it though, I don’t think they like the corn taste, but I enjoyed them.
These are amazing! My 18 month old loves them and we’ve eaten them two days in a row already! Great recipe, super delicious. I had a bit of difficulty finding the masa, but Whole Foods came through in the end.
What type of oil is the best to cook them in?
Just tried these. I had a hard time with the dough crumbling and sticking. Added a little water and didn’t seem to help. Still tasted good though.
I make these with rotisserie or roasted chicken, black beans and cheese. In the ones for my hubby and myself I add jalapeños. The are a huge favorite around here. The boys even want them in their lunches.