1. Recipes

How to Make Pupusas - A Step-by-Step Guide

Pupusas are a traditional dish from El Salvador, and they are often referred to as the country's national dish. These delicious stuffed corn tortillas are a staple in Salvadoran cuisine and are enjoyed by people all over the world. Pupusas are typically made with masa harina, a type of corn flour, and are filled with a variety of savory ingredients such as cheese, beans, meat, or vegetables. They are then cooked on a hot griddle until crispy and golden brown, creating a mouthwatering snack or...

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Ingredients

  • 4 cups plain tomato sauce
  • 1 cup water
  • 4 bunches fresh cilantro, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed (Optional)
  • 1 cube chicken bouillon
  • salt to taste
  • ½ head cabbage, shredded
  • 1 large carrot, peeled and grated
  • ½ cup white vinegar
  • 3 scallions, minced
  • 2 tablespoons dried oregano
  • 1 pinch crushed red pepper flakes
  • 1 (12 ounce) package bacon, or to taste
  • 4 tomatoes, halved, or more to taste
  • 1 green bell pepper, seeded and quartered
  • 1 cup grated Monterey Jack cheese
  • 2 cloves garlic, minced (Optional)
  • salt to taste
  • 4 cups masa harina, or more to taste
  • 2 cups water, or as needed
  • ½ cup vegetable oil for frying

Information

  • Prep Time: 1 hr
  • Cook Time: 39 mins
  • Additional Time: 1 hr 15 mins
  • Total Time: 2 hrs 54 mins
  • Servings: 15
  • Yield: 30 pupusas

  • Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
  • Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
  • Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
  • Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
  • Heat 1/2 cup oil a large skillet over medium-high heat.
  • Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
  • Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

    • Nutrition

    234 cal.

    • Total Fat: 8g
    • Saturated Fat: 3g
    • Cholesterol: 15mg
    • Sodium: 676mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 8g
    • Total Sugars: 6g
    • Protein: 10g
    • Vitamin C: 42mg
    • Calcium: 157mg
    • Iron: 4mg
    • Potassium: 655mg

    Categories

    Traditional recipes
    Vegetarian recipes
    Cheese recipes
    Pork recipes
    Chicken recipes