1 Review of Authentic Salvadorean Pupusas

From: Sandi (From CA)

On Mar 16, 2008

TAS-TEE! Ours turned out quite horrid looking compared to the Salvadorian restaurant at which we've had our first and only pupusas, but the flavor was right on the money. I would venture to say that this isn't a "beginner" recipe in terms of manual construction, but we found that layering the filling between two masa "discs" was slightly easier than forming the edges of one layer up and over the filling and then sealing it closed. I'm sure the difficulty of this task is specific to one's experience... I think the key lies in getting the right level of moisture in the masa dough because if it dries out slightly while forming, you're going to get cracks through which the filling will leak. Next time we're going to cheat and just lay the filling mixture on TOP of the masa disc — Same flavor, a LOT less work for us lazy bums. For the cheese mixture, I had to use what I had on hand which turned out really good! — shredded mozzarella, a Mexican blend of shredded cheeses, minced bell pepper and minced pepperoncini. There was way too much leftover cheese, but it was so good, we're going to use it for something else. All in all a delicious and authentic-tasting version of a favorite, especially served with Curtido. Thank you so much for sharing!