6 Reviews of Pupusas

From: Linaj

On Sep 28, 2008

This is such a fun recipe.. I've made it quite a few times and always forget to review it. My only change has been, a Tablespoon of lard added to the dough. That really helps this from drying out. I think our favorite fillings have been refried beans and cheese. (It's easier just to serve the refried beans on the side.) But we like just plain cheese with green onion too. It's really worth making curtido to serve with these! I really like, Curtido De Repollo - El Salvadorean Cabbage Salad Just a small note - I find it helpful keeping a small bowl of oil & adding a bit at a time, to my hand when I shape these. They might turn out funny looking if you never made Pupusas before. No big deal. It also might be nice to have someone help you make these. I always make a double batch now. I was sorry when I only made one batch. They are delicious! Along with the curtido, we like to serve this with hard tacos. Can't get better then that, on a lazy Sunday. Making them again today. This time with diced jalapeno and jack cheese. (Hopefully I remember to snap a pic!) Thanks for sharing the recipe!

From: OlanchoBoundGringa

On Sep 28, 2008

My husband is from Honduras, so I was anxious to try this out. I used some left over taco meat & cheese for the filling. It was really good. Great with salsa. I would add to make sure you put in enough salt, I didn't the 1st time. Also, make sure they are really flat. These were great! Thanks!

From: EmJoMay

On Apr 4, 2009

These were great!! We followed Linaj's serving suggestion and used the curtido de repollo on top and refried beans on the side. We followed the recipe to a "t" and also found it helpful to use a small bowl of oil while shaping the pupusas. Thanks!!

From: VegSocialWorker

On Aug 9, 2009

Delish! this was my first time making pupusas. They were so much easier than I had imagined. We had a 'make your own pupusa' night. I set up a bunch of stuffing ingredients and toppings and people added what they wanted to theirs and then I cooked them up. Served with curtido, avocados and tomatoes for the top and black beans and plantains for the side. Yumm!

From: Chef Sarita in Austin Texas

On Oct 5, 2009

Delish! I have tried making them before using "guesstimates" but they never came out right. My family absolutley loved them. In my culture, learning how to make pupusas is like learning how to make tamales. I have passed a big milestone! Thanks!

From: Queen Roachie

On Oct 11, 2009

I just got done pigging out on these. The kids and I saw these made on an episode of Sesame Street, and my 5 yo wanted to make them, so I was happy to find a recipe on here. We made ours with colby/jack, black beans, and diced tomato. I didn't have fresh cilantro, but I wish I had. These reminded me of a hand held tamale, with the soft corn middles. I did use a bit more water to make the dough, and used enough oil for the cakes to crisp up on the outside. I really liked them, husband ate one and didn't like the texture (not a tamale fan, either), and the kiddies ended up being too picky to eat more than half a piece. They were fun to make, and it was worth the time making something that interested my kiddo, so thanks very much!