For the Dough
2 cups Instant Masa Harina (corn flour)
(I recommend the Maseca brand)
Now slowly add the water while mixing with your hands. it should be a moist soft dough.
For the Filling
For Cheese Pupusas you will need 2 to 4 cups of finely shredded Monterey Jack Cheese (or quesillo, queso fresco, mozzarella).
For Bean and Cheese Pupusas you will also need re-fried black or red beans. You can use canned beans. I recommend the Ducal brand.
Pupusas with Curtido
Pupusas are hand-made filled tortillas made using ‘masa de maíz’ (corn flour dough that is used in Latin American cuisine). They are filled with one or more of the following ingredients:
cheese (queso - usually a soft Salvadorian cheese called queso fresco), fried pork rind (chicharrón), chicken (pollo), re-fried beans (frijoles refritos), or queso con Loroco (a small, green unopened flower bud from the Loroco vine found in Central America and used as a herb). Only a few Mexican stores carry Lorocco, but this ingredient is a must for some people.
Place the masa harina (corn flour) and salt to a large bowl. Add the water and mix by hand for about 5 minutes, or until the dough is formed but is still moist and slightly sticky. If needed add more water. The dough can be prepared the day before. Cover well with plastic wrap and refrigerate until needed.
Tip: It helps to lightly oil your hands when working the doughDivide the dough into 6 even sized balls.
For the next part I used a Ziploc bag or any plastic bag . *cut through the sides of the bag basically making a flap.*
This makes it very easy to put the dough balls inside and flatten them. The plastic prevents the dough from sticking to your hands.
you can use a heavy pot to flatten the ball, or your hands with a lot of pressure.
Now put as much cheese as you can on top of the flattened dough.
Now fold it as if you were making an empanada. Use the plastic bag to help you do this.
Now shape it back into a ball. You can use the plastic bag to help you do this. The ball does not have to be perfect.
Put the flap back over the ball because now we are going to flatten this ball again.
Please Don’t make the pupusa too flat. It shouldn’t be like a tortilla. They should be thick like the one Mexican Gorditas.
Start Cooking Heat up a skillet over medium heat. Coat the skillet with some oil. I don’t use a lot of oil just enough to keep the pupusas from sticking.
Once the oil is hot add the pupusa.
Cook the pupusa for about 3- 4 minutes then flip it and cook for an additional 3-4 minutes or until nicely browned and cooked through.
Transfer the cooked pupusa to a paper towel lined plate and repeat the above steps with the remaining five balls.
Add oil as needed to keep the pupusas from sticking.
How do we Serve Pupusas?
Pupusas are commonly served with curtido.
Curtido is a delicious slaw that goes perfectly with the pupusas.
Pupusas are great anytime of the day!
*Serve the pupusas warm with marinated curtido and a tomato salsa of choice. Try making a Mexican restaurant-style red salsa that they serve with their chips.*
Curtido (Pickled Cabbage Slaw)
Curtido is a lightly pickled cabbage slaw common in Central America. Using a half jalapeno gives it some real zip but you can always dial back on it if you want. (Note: these instructions are not meant for long term canning.)
Servings: 12 (2 pints)
Author: Mexican PleaseIngredients
Notes Kosher or pure sea salt are most commonly used for pickling. The additives in iodized salt will sometimes affect the brine so it isn’t recommended.
Using a half jalapeno still creates some real heat even though it doesn't sound like much.
You can always dial back and use less (or none) if you want a milder version.
If you don't have Mexican oregano you can simply omit the oregano. A non-reactive container is best to house the vinegar brine, with glass being the preferred choice.
Here is an amazing 14 inch skillet, check it out: