Pupusas
This homemade pupusas recipe uses simple masa dough and can be filled with cheese, beans, chicken, or veggies. Quick, budget-friendly, and extra delicious when served with curtido or salsa.
Servings: 6
Calories: 157kcal
Ingredients
- 2 cups masa harina (corn flour)*
- 1 1/2 cups warm water
- 1/2 teaspoon kosher salt
- 1/3 cup shredded cheese (I used a mexican blend of cheeses)
- oil
Instructions
- Combine the masa, water and salt in a bowl and stir to combine into a dough.
- Divide the mixture into 6 balls and flatten each one into a 3 inch disk.
- Place 1 tablespoon of shredded cheese in the center of the disk and carefully fold in the edges to enclose the cheese.
- Flatten the disk, covering the cheese and form into 1/4 inch thick disks (about 5-6 inches across).
- Heat 2 tablespoons 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.
- Serve with slaw, guacamole, crema and/or salsa.
Notes
- *Make sure to buy masa harina (sold at most groceries) which is different from cornmeal
- To Freeze: 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.
- Keep a bowl of water nearby: Wet hands make shaping the dough much easier.
- Don't overstuff: Too much filling will make the pupusa burst open.
- Cook in batches: Don't crowd the pan so they cook evenly.
- Reheat leftovers: Warm pupusas in a skillet for the best texture (avoid the microwave if you can).
Nutrition
Calories: 157kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 235mg | Potassium: 105mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 123IU | Calcium: 83mg | Iron: 3mg