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Nutrition Facts
Serving Size 1 (246g) Recipe makes 8 servings The following items or measurements are not included below: white cheese
Calories 313
Calories from Fat 30		(9%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 175mg		7%
Potassium 363mg		10%
Total Carbohydrate 63.1g		21%
	Dietary Fiber 9.8g	39%
	Sugars 0.6g
Protein 9.8g		19%
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Salvadorian Pupusas

Recipe #139724 | 35 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Valeria
Oct 3, 2005

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.

SERVES 8 -12 (change servings and units)

Ingredients

5 cups masa harina flour
4 cups water, approximately
16-24 ounces canned refried beans
3 cups soft white cheese
light vegetable oil or light olive oil

Directions

1
In a large mixing bowl, gradually stir water into masa harina until dough forms a ball that can be handled.
2
Into another bowl, empty the refried beans. Place the grated cheese into a separate bowl.
3
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.
4
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.

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Featured Reviews for This Recipe

From: Chef #1271328

On May 22, 2009

My boyfriend is from El Salvador and we could never find a restaraunt that would serve Pupusas so I made them from this recipe and they were delicious!!

0 people found this review helpful

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From: Chef #722778

On Jan 10, 2008

1 person found this review helpful

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From: Abriz

On Nov 10, 2006

Pupusas are so great!! The main way to make these pupusas are with chicharron (fried pork) or queso (cheese). My favorites are revueltas (mixed - chicharron w/queso). In order to make the chicharron you have to boil cubes of pork w/fattening until the water evaporates & all your left with is its own oils, make it until nice & brown. In a meat grinder or food processor just grind the chicharron until fine. & that will be your mix. You can use mozarella chese to put in for the filling, either by itself or mixed with chicharron. ENJOY!

6 people found this review helpful

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From: Chef #783895

On Mar 7, 2008

I cut the recipe to 1 cup of masa since I wanted to try it out first. I added water until the dough reaches a cookie dough consistancy. For the filling I used mexican white cheese for quesadilla, spinkle some salts. There are so many types to masa harina so I just picked out the one made with precooked white corn. It came out very close to the one I had at the resturant back in San Jose, Ca.

3 people found this review helpful

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