Pupusa

Pupusa is Central America.  El Salvador to be exact. However there are other areas that make these as well.  My son is Italian (from me) and El Salvadoran (from his dad).  My son's grandmother taught me how to make these about ten years ago.  There are different things that you can stuff these with.  Traditionally cheese, fried pork and re-fried beans are stuffed inside these. 


For the Pupusa:

2 cups Masa herina
1 1/3 cup hot tap water
8 tablespoons Queso Cheese

Mix the flour and water together. Knead together until well mixed.  Let rest in a ball in a plastic bag for 30 minutes. You don't want the edges of the Pupusa to crack, so if you see this happening as you mold them together add more to your hands and mold them closed.  So now roll the dough into a log.  Cut 12 strips from the dough. Or you can eyeball 12 balls.


My roll is not the neatest. Try to smooth it out the best you can.
So now take the dough with well oiled hands and shape it into a circle.  Use a tortilla press if you have one. Remember no cracks on the edges.  Fill the center with cheese, place another round on top and close together, or use a tortilla press.  Repeat for the rest of the them.  Place the Papusa In a well greased, heated skillet. Cook until blistered and brown on each side. 

For other fillings: refried beans, shredded pork/beef, hot peppers, or combine any together. Typically served with Curdito and Salsa Roja (optional). Also found on my blog

Eat immediately or to reheat, place in foil and pop in the oven for a couple of minutes.   

                                          Inside of the Papusa, notice how thin. So good.
 

Copyright © 2013 Salvo-lutions by, Dana Salvo