Pupusas

Image from NYT Recipe

Yields 8–10 pupusas

Pupusa Dough

Ingredients:

• 2 cups masa harina (such as Maseca)

• 1 1/4 cups warm water

• 1/4 teaspoon salt

• Optional: 1–2 teaspoons neutral oil (for a softer dough)

Instructions:

1. In a large bowl, mix the masa harina and salt. Add warm water and stir to combine.

2. Knead until the dough is smooth, soft, and pliable—similar to playdough. If the dough feels dry, add more water 1 tablespoon at a time.

3. Cover with a damp towel and let rest for 10 minutes.

4. Divide the dough into 8–10 equal portions and roll into balls.

Filling Options

1. Red Beans & Cheese

• 1/2 cup store-bought refried red beans - pick these up at any Latin American tienda, they are often found in a pouch.

• 1/2 cup shredded mozzarella or quesillo-style cheese

Instructions:

• Mix the beans and cheese in a small bowl. The mixture should be soft but not runny. Chill briefly if it becomes too soft to handle.

2. Zucchini & Cheese

• 1/2 cup shredded zucchini

• 1/2 cup shredded mozzarella

• Salt, to taste

Instructions:

• Place shredded zucchini in a clean towel and squeeze out excess moisture.

• In a small bowl, combine the zucchini, cheese, and seasonings. Stir to combine.

3. Chicharrón & Cheese

Ingredients:

• 1/2 cup finely chopped or shredded store-prepared chicharrón

• 1/2 cup shredded mozzarella

Instructions:

• Combine the chicharrón and cheese in a bowl and mix until evenly distributed.

Note: We use store-prepared chicharrón from Tienda La Centroamericana - there is a small counter in the back and you can ask form chicharrón from pupusas, appx. 1 lb.

Assembly and Cooking Instructions

1. Lightly oil your hands to prevent sticking. Keep a small bowl with oil and water to keep and moist and oiled throughout the process.

2. Flatten each dough ball into a disc about 3 inches wide.

3. Place 1 to 1 1/2 tablespoons of filling in the center.

4. Carefully fold the edges over the filling and pinch to seal. Gently re-roll into a ball, then flatten into a disc about 1/4 to 1/2 inch thick.

5. Heat a lightly oiled griddle or skillet over medium heat. Cook each pupusa for 3–4 minutes per side, or until golden brown with some toasted spots and the dough is cooked through.

6. Serve warm. Traditional accompaniments include curtido (fermented cabbage slaw) and salsa roja.

Curtido (Pickled Cabbage Slaw)

• 2 cups shredded green cabbage

• ½ cup shredded carrot

• ¼ cup thinly sliced red onion

• ¾ cup boiling water

• ½ cup white vinegar

• ½ tsp salt

• Optional: ½ tsp dried oregano & 1 thin sliced jalapeño)

Instructions:

1. Place cabbage & onion in heatproof bowl, pour boiling water over. Let sit 2 minutes, then drain.

2. Add carrots, vinegar, salt, oregano, and jalapeno (if using). Toss well.

3. Let sit 1 hour or more. Store in fridge up to 1 week.

Salsa Roja (Tomato Salsa)

• 3 Roma tomatoes (or 2 medium tomatoes)

• ¼ onion

• 1 clove garlic

• 1/2 packet Goya Sazon Culantro y Achiote

• ½ tsp salt

• ½ cup (120ml) water

Instructions:

1. Boil tomato & onion until tomato skin starts to crack and blister. Remove & set aside 1/2 cup water.

2. Blend tomatoes, onion, garlic, and reserved water until smooth.

3. Simmer in pan 10 minutes to reduce and deepen flavor.

4. Add seasoning packet & salt to taste. Serve warm or at room temp.