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Pupusas

Boil:

   - 4 cups water


While water boils, place close-by to soften:

   - 4 Tbs butter


Prepare filling (up to 3 cups total, any combination):

   - grated cheese

   - refried beans

   - any cooked and seasoned meat


In a large bowl, mix together:

   - 4 cups masa harina

   - 2 tsp chicken bouillon

   - 1 tsp salt


While stirring, add hot water to the dry ingredients a little bit at a time. The water soaks in slowly and you will probably not need all of it.


Once the dough is slightly sticky and the consistency of play dough, mix in the butter.


When dough is cool enough to handle, roll dough into golf ball-sized balls. (If it is a warm day, keep the rolled balls covered with a damp towel.)


Form a pupusa by flattening one of the balls into a 3-inch disk. Create an indentation in the center with your thumb and put up to 2 tablespoons of filling in the center. Fold over the edges to make it a ball again and flatten it into another 3-inch disk. Smooth any dry edges with water.


Using the griddle or a skillet, cook each pupusa in a little oil over medium heat until the edges are golden, usually about 3 minutes per side.

Notes

Add water and/or oil to your hands if the dough is too sticky to roll easily.


Oil, shortening, or lard are okay substitutions for the butter.


You can make the dough in advance and refrigerate for up to a day, but shape them right before cooking so they don't dry out.

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