7 Reviews of Salvadorian Pupusas

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!

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.

From: Verklempt

On Mar 30, 2007

This recipe turned out perfectly. I used a mixture of jack cheese and cotija. Definitely worth making the curtido cabbage slaw to go along with this. Thanks for the good directions.

From: SummerThyme

On Oct 19, 2005

Pupusas are wonderful! For those of you who have not tried them, do so now! You can even put thin layers of shredded meat and cheese. YUM!

From: Recipe Junkie

On Jul 9, 2006

I love pupusas! I haven't had them in years and they're such a nice change of pace from everyday Latin American/Tex Mex fare. I'm going to serve them with the Salvadorean Clam Salsa I posted, i.e., ID#176087

From: Chef #722778

On Jan 10, 2008

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!!