Pre-Hispanic dish of Pipil origin, pupusa is considered cultural heritage and national dish of El Salvador, everyday food and symbol of Salvadoran identity.
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Pupusas
Traditional Salvadoran cheese and bean pupusas, authentic step-by-step recipe with curtido.
- El Salvador
- MAIN COURSES
- Light
- medium
- lactosa
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 12 g
- Carbohydrates 38 g
- Fat 14 g
Story behind the dish
Preparation
Pupusas is a preparation from El Salvador with medium difficulty. Reserve about 50 minutes in total (30 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of pre-cooked corn flour.
- Have ready: 400 ml of warm water.
- Have ready: 200 g of mozzarella cheese or quesillo.
- Have ready: 200 g of refried beans.
- Have ready: 150 g of ground pork rinds (optional).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix the corn flour with warm water and salt until you obtain a dough…
Mix the corn flour with warm water and salt until you obtain a soft dough, similar to that of arepas. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Let the dough rest for 10 minutes
Let the dough rest for 10 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Form dough balls
Form dough balls, make a cavity with your finger and fill with cheese, beans and/or pork rinds depending on the variety. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Close the dough, covering the filling well and flatten it between your hands...
Close the dough, covering the filling well and flatten it between your hands, forming a disk approximately 1 cm thick. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Cook on a griddle or griddle over medium heat for 4-5 minutes on each side.
Cook on a griddle or griddle over medium heat for 4-5 minutes on each side, until golden spots form. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Serve hot with curtido (pickled cabbage) and tomato sauce
Serve hot with curtido (pickled cabbage) and tomato sauce. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Wet your hands when forming the pupusas so that the dough does not crack.
- Do not overload the filling or the dough will break when flattening.
Variations
- Scrambled pupusas (mixture of cheese, beans and chicharrón).
- Loroco pupusas (typical Central American flower).
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