Best 13 Pupusas Recipes

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Embark on a culinary journey to El Salvador with pupusas, a beloved street food and national dish that embodies the country's rich flavors and culinary heritage. These thick griddle cakes crafted from masa harina (cornmeal dough) are a symphony of textures and tastes, filled with savory ingredients like refried beans, gooey cheese, and aromatic herbs. In this comprehensive guide, we present a collection of pupusa recipes that celebrate the diversity of this iconic dish. From the classic bean and cheese pupusas to adventurous variations featuring pork, squash blossoms, and sun-dried tomatoes, our recipes cater to every palate. Dive into the vibrant world of Salvadoran cuisine and discover the magic of pupusas, where each bite bursts with a symphony of flavors and textures.

Here are our top 13 tried and tested recipes!

PUPUSAS



Pupusas image

This is a fairly authentic version of the popular Salvadorean dish. It does take some time, however it is well worth the effort! You can purchase pre-made chicharron at specialty markets, however this recipe tastes just like it. I also make the salsa roja and curtido ahead of time (the salsa freezes very well, and the curtido can stay in the fridge at least a week).

Provided by ZZ

Categories     Meat and Poultry Recipes     Pork

Time 2h54m

Yield 15

Number Of Ingredients 23

4 cups plain tomato sauce
1 cup water
4 bunches fresh cilantro, chopped
1 green bell pepper, seeded and chopped
1 onion, chopped
2 cloves garlic, crushed
1 cube chicken bouillon
salt to taste
½ head cabbage, shredded
1 large carrot, peeled and grated
½ cup white vinegar
3 scallions, minced
2 tablespoons dried oregano
1 pinch crushed red pepper flakes
1 (12 ounce) package bacon, or to taste
4 tomatoes, halved, or more to taste
1 green bell pepper, seeded and quartered
1 cup grated Monterey Jack cheese
2 cloves garlic, minced
salt to taste
4 cups masa harina, or more to taste
2 cups water, or as needed
½ cup vegetable oil for frying

Steps:

  • Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
  • Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
  • Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
  • Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
  • Heat 1/2 cup oil a large skillet over medium-high heat.
  • Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
  • Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.8 g, Cholesterol 15 mg, Fat 7.7 g, Fiber 7.7 g, Protein 9.9 g, SaturatedFat 2.8 g, Sodium 676 mg, Sugar 5.9 g

AUTHENTIC SALVADOREAN PUPUSAS



Authentic Salvadorean Pupusas image

I was a little leary about posting this mainly because the recipe takes some effort, but I promise it's well worth the time! This recipe is always served with, Recipe #271297 and Recipe #292499.

Provided by cervantesbrandi

Categories     Beans

Time 40m

Yield 20 pupusas

Number Of Ingredients 10

3 cups red beans (cooked)
1/4 small onion
1/2 cup corn oil
1 tablespoon salt
1 cup water (I use cooking liquid from the beans)
3 lbs mozzarella cheese (shredded)
1/2 green bell pepper (diced)
1/2 cup chile (I use lorocco which is a tropical flower found in latin markets)
4 cups masa corn flour (I use maseca brand)
2 cups warm water

Steps:

  • The Beans:.
  • Heat the corn oil in a large soup pan on medium high heat. Once the oil is heated fry the onion until golden brown.
  • While the onions are cooking, place half of the beans and 1/2 cup of the reserved bean liquid in a blender and blend for 1 minute.
  • Once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon.
  • Carefully stir the beans from the blender into the hot oil. Turn your heat down to medium low.
  • Next add the onion and the rest of the beans and reserved 1/2 cup cooking liquid into the blender and liquefy for a minute. Add the beans to the rest of the mixture that is already cooking.
  • Carefully stir the beans until no oil appears in the beans, about 3 minutes. Cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can.
  • The Cheese:.
  • Place the shredded mozzarella, lorocco, and bell pepper in a food processor and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese.
  • Next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds.
  • Next -- and yes this sounds gross, squeeze the cheese mixture with your hands until it becomes like a soft putty consistency.
  • Set the cheese aside and get ready for the masa.
  • The Masa:.
  • Place the masa mix and water in a bowl and stir until fully mixed. The masa should be very sticky but should form an easy ball when rolled. If not, add water until it is sticky but easy to work with.
  • Next, Place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your hands before doing this) and press the masa out in one hand to represent a small plate the size of your palm.
  • Place about a tablespoon of cheese down onto the masa, then a tsp of beans. Pull the sides of the masa up around the beans and cheese and roll it into a ball. Next, flatten it a tiny bit with your palms to form a thick disc. Pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape.
  • The pupusa should be a little less than 1/2 inch thick.
  • Place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown, around 3 minutes on each side.
  • Enjoy!

SALVADORAN PULLED PORK PUPUSAS WITH PICKLED CABBAGE



Salvadoran Pulled Pork Pupusas with Pickled Cabbage image

Provided by Food Network

Categories     main-dish

Time P1DT5h25m

Yield 16 pupusas, 4 to 6 servings

Number Of Ingredients 29

1/2 medium green cabbage, shredded
1 chayote squash, shredded
2 carrots, shredded
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cider vinegar
1 cup water
1/2 teaspoon dried Mexican oregano leaves, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon brown sugar
1/2 tablespoon salt
3 pounds pork butt, trimmed and cubed
1 teaspoon salt
1 teaspoon ground black pepper
6 cups water
1 (15-ounce) can diced tomatoes
1 sweet onion, diced
2 cloves garlic
1 jalapeno, diced
1/2 teaspoon Mexican oregano
1/8 teaspoon ground cinnamon
For the corn dough:
3 1/2 cups masa harina
2 1/4 cups warm water
1/2 teaspoon salt
Olive oil
1 1/2 cups shredded Cotija cheese

Steps:

  • For the pickled cabbage: Combine the vegetables in a large bowl. In a medium saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. This mixture will keep for 2 to 3 weeks covered in the refrigerator.
  • For the pork filling: Season the pork with the salt and pepper and place in a medium saucepan. Add enough water to cover by 2-inches, about 6 cups. Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all of the liquid has evaporated, about 3 hours. Uncover the pork and let it slightly pan fry in its own fat, stirring, until golden brown.
  • Meanwhile, combine the tomatoes, onion, garlic, jalapeno, oregano and cinnamon in a blender. Puree until smooth. Add the tomato mixture to the pork in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce. The pork mixture should be very thick. Set aside to cool while you prepare the masa dough. (This will yield more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes. It makes a great filling for tacos, burritos, quesadillas or enchiladas and also works well as a sandwich filling when mixed with a tangy barbecue sauce.)
  • For the dough: In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a 1/4 cup of cold water, until the dough become soft but not sticky. Divide the dough into 16 golf ball size pieces. Keep the dough covered as you work.
  • To form a pupusa: Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl. In the center of the disk add 2 tablespoons of the pork and 1/2 tablespoon of the shredded cheese. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 4-inches in diameter. Repeat with the remaining dough and filling.
  • Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side. Serve hot, with a serving of the pickled cabbage on the side.

BASIC CHEESE PUPUSAS



Basic Cheese Pupusas image

A popular food in El Salvador. A thick corn tortilla filled with cheese and easy to customize. Serve topped with curtido (picked cabbage) or eat plain. My ex-boyfriend's Salvadorean mother's recipe!

Provided by peep

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 8h57m

Yield 8

Number Of Ingredients 16

2 cups shredded green cabbage
½ cup apple cider vinegar
½ cup water, or more as needed
½ onion, thinly sliced
1 carrot, grated
¼ teaspoon ground oregano
¼ teaspoon red pepper flakes
salt to taste
3 cups masa harina flour (Mexican corn masa mix)
1 ½ cups water, or more as needed
½ teaspoon salt
1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons heavy whipping cream, or more to taste
1 scallion, finely chopped, or more to taste
cooking spray

Steps:

  • Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and 1 pinch salt together in a large bowl. Refrigerate until flavors combine, 8 hours to overnight.
  • Combine masa harina, water, and 1/2 teaspoon salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5 to 10 minutes.
  • Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
  • Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round 1/4 inch-thick patties between your palms.
  • Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.
  • Drain cabbage mixture and serve alongside pupusas.

Nutrition Facts : Calories 196.7 calories, Carbohydrate 39.3 g, Cholesterol 5.1 mg, Fat 3.6 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 181 mg, Sugar 2.4 g

SALSA FOR PUPUSAS



Salsa for Pupusas image

This salsa is great served with Salvadorean pupusas as well as a salsa to eat with traditional meals such as Yucca and Enchiladas Salvadorenos (more like a tostada).

Provided by cervantesbrandi

Categories     Sauces

Time 12m

Yield 2 cups

Number Of Ingredients 8

4 roma tomatoes
1/4 small white onion
1 small garlic clove
4 serrano chilies
4 cups water
1 teaspoon chicken bouillon powder
1 teaspoon canola oil
1 teaspoon vinegar

Steps:

  • Place the first 5 ingredients in the blender and blend on high.
  • Heat the canola oil on medium high heat and pour the salsa into the pan.
  • Bring to a boil stirring occasionally. Add the vinager and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half.
  • Allow the salsa to come down to room temperature and serve.

PUPUSAS



Pupusas image

From the streets of El Salvador, these are masa 'cakes' with a filling that is fried. The usual fillings are meat or cheese but there is no reason why beans etc could not be used.

Provided by Missy Wombat

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

2 cups masa harina
1 1/2 cups warm water
6 ounces mild cheese (or the fillng of your choice)
1/2 cup fresh cilantro, chopped

Steps:

  • Mix the masa harina, water into a dough which is soft but not sticky. Be prepared to add more flour if necessary. If it is too dry, add more water.
  • To make a 3 inch round pupusa, take about half a cup of dough and roll it into a ball. flatten with your hand.
  • Put the filling in the centre [in this case, cheese, cilantro, salt and pepper].
  • Work the edges up over the filling and again form a ball, completely enclosing the filling.
  • Flatten each ball to about 1/4 inch or less and cook the pupusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
  • Serve warm.

PUPUSAS



Pupusas image

Make and share this Pupusas recipe from Food.com.

Provided by POSTRES DE LA CIPOTA

Categories     Spanish

Time 35m

Yield 1 serving, 25-30 serving(s)

Number Of Ingredients 14

3 -4 cups of instant corn masa flour mixed with about 5 cups water, See my recipe for making tortilla dough
approximately 6 cups of refried red beans (handmade preferrable)
approximately 6 cups mozzarella cheese (You want to have equal part of bean and cheese so if you add more bean you need to add more cheese)
5 -7 tablespoons of cold butter, depending on taste
2 cups salsa, roja sauce
2 cups , curtido
8 small red tomatoes
1 cup of peeled tomatoes
1/4 white onion
1/4 green bell pepper
3 sprigs cilantro
2 teaspoons salt
2 -3 tablespoons of caldo de pollo seasoning (this is chicken buillon seasoning, can find it in most grocery stores)
2 tablespoons oil

Steps:

  • A complete Salvadoran pupusas has many components.
  • 1 - Filling - Fillings will vary based on your taste but the two most popular fillings are pupusas de queso, pupusas made of cheese only, or pupusas revueltas, pupusas made of a few different fillings. The most common revueltas are made of beans and cheese or chicharron and cheese - see my post on making chicharrones to make this one. My personal favorite is pupusas de queso con loroco, which are pupusas filled with cheese and a type of edible green flower called loroco that is quite similar to asparagus in both look and taste.
  • 2. Masa dough - This is the standard dough used to make corn tortillas - see my recipe for tortillas de maiz here.
  • 3 - Curtido - A mix of fermented cabage with a little bit of onion, shaved carrot, and hot chile peppers mixed inches Curtido is either served on the side or put on top of the pupusa to be eaten together in same bite.
  • 4 - Salsa Roja, or "Red Sauce", served on the side or poured over the curtido and pupusa to be eaten together in same bite.
  • Now for the secrets to making authentic Salvadoran pupusas! Are you ready? Sshhh! Don't tell anyone!
  • Make your own refried beans. Handmade refried beans carry much more flavor and are less greasy and watery than the canned refried beans you can buy at the store. To make your own refried beans, simply prepare small Central American red beans the way you would to make arroz curtido. When the beans are done cooking, blend some of them up in a blender and cook them in a saucepan with a few tablespoons of oil over low heat for about 30-40 minutes.
  • Add butter or margarine to your Mozzarella cheese. When you pour out the amount of mozzarella you will use, add a few scoops of cold butter or margarine to it. The butter/margarine makes the flavor pop and will prevent you from needing to grease the pupusas with oil when you cook them. I personally use margarine because the extra oils in it create a better pupusa than butter will.
  • Only use Mozarella cheese for your cheese filling! This is a very important secret. Some international stores sell what they call "queso para pupusas", or "pupusas cheese". This cheese is an imposter! A fake I tell you, run as fast as you can from it! This cheese looks like Mozarella cheese but tastes terrible and if you read the ingredients you will find that it doesn't even contain any milk at all. This cheese is made out of nothing but hydrogenated oils and trans fats. This cheese is cheaper than buying real Mozarella cheese but it destroys the taste and also destroys your health. I have also seen a lot of videos on the web that add all sorts of other dairy products to their mozarrella filling - crema, hard cheese, and panella cheese are just a few I have seen. While these videos say they are making authentic Salvadoran pupusas, I can assure you that this is not an authentic pupusa and will surely not taste like one either.
  • Cook your pupusas over a gas stove or skillet, not on an electric one. The reason for this is that gas stoves and skillets can get much hotter than electric ones. When the heat is too low, you will get cracks on the outter tortilla skin of your pupusa. You want to cook each side of the pupusa for about 30 seconds, and flip on each side about three times. Once the pupusa starts to puff up and fillings begins to ooze out of, they are done cooking.
  • Directions:.
  • -Prepare the re-fried beans the day before by boiling Central American small red beans until soft, (takes about three hours, see my post for Arroz Curtido for exact directions).
  • - Blend about half of the soft red beans in a blender and cook this puree in a skillet on low heat for 30-40 minutes.
  • -The day you make the pupusas, mix all ingredients for red sauce in blender and blend until pureed.
  • -Pour red sauce into a small skillet covered with a tablespoon of oil and heat on medium-high until boiling.
  • -Once sauce boils, turn off heat but leave pot on burner so sauce will be remain warm when you serve the pupusas.
  • -Prepare the tortilla dough in a bowl using directions found on my tortillas de maiz post.
  • -Place Mozzarella, butter, and refried beans into a bowl and mix with hands until well mixed.
  • -Turn your gas skillet to medium-high, (high if have to use an electric stove), and place a pancake skillet (we are pretending this is our comal) on top of the gas burners so it can start to get hot.
  • -Wet your hands in the small bowl of water you have near you and then grab a ball of tortilla dough in your hand.
  • -Flatten the dough into a flat circle using your hands and then put about 2 small spoonfuls of the bean/cheese mix in the middle.
  • -Once you have placed filling in center of dough, close the dough back up using your hands to form a ball again that surrounds and covers your filling.
  • -While reforming the ball, pinch off any extra dough at the top to prevent an over-sized pupusa. You want just enough dough to completely surround your filling and no more.
  • -Place ball of dough with filling inside between two plastic baggies, flatten with a plate or your hands, and then peel off flattened pupusa and place onto the hot skillet.
  • -Cook each side of the pupusa for about 30 seconds each, flipping total about six times so that each side gets the heat about three times.
  • -Once the pupusa begins to puff up or fillings begin to ooze out of it and burn on surface, remove the pupusa from the heat and place onto a big piece of aluminum foil.
  • -Repeat process until you have used up all your dough and filling. If you run out of either, just make more.
  • -Serve the pupusas with curtido and red sauce.
  • http://www.postresdelacipota.com/2012/09/pupusas.html.

PUPUSAS CON CURTIDO (MASA CAKES WITH SPICY SLAW)



Pupusas Con Curtido (Masa Cakes With Spicy Slaw) image

Pupusas are considered to be a national dish of El Salvador. They can also be found in Guatemala and Honduras.

Provided by Member 610488

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup distilled white vinegar
1 1/2 teaspoons sugar
1 teaspoon oregano
2 chiles de arbol, crushed
1/2 large carrot, peeled and grated
1/2 yellow onion, thinly sliced
1/4 head green cabbage, shredded
kosher salt, to taste
2 cups masa harina
16 ounces grated monterey jack cheese

Steps:

  • Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.
  • Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough.
  • Pinch off a 1 1⁄2 oz piece of dough; roll it into a ball. Pat dough into a thin disk.
  • Squeeze 1 1⁄4 oz cheese into a ball. Press cheese into center of dough; cupping dough, stretch edges of dough around cheese and seal.
  • Pat dough to form a 3 1⁄2" wide disk. Repeat to make 12 pupusas in all.
  • Heat a 12" nonstick skillet over medium-high heat. Working in 3 batches, cook pupusas, turning, until golden, 10-12 minutes. Serve hot with slaw.

Nutrition Facts : Calories 689.6, Fat 38.8, SaturatedFat 23.3, Cholesterol 107.2, Sodium 665.6, Carbohydrate 51.4, Fiber 5.6, Sugar 5, Protein 35.7

IN IT TO WIN IT STUFFED PUPUSAS



In It To Win It Stuffed Pupusas image

Provided by Guy Fieri

Time 2h25m

Yield 6 pupusas

Number Of Ingredients 34

2 1/2 cups masa harina flour
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons salt
2 cups water, more or less as needed
1 cup canola oil, plus 2 tablespoons, divided
1 cup finely diced Spanish chorizo
1/2 small white onion, finely diced
1/2 yellow bell pepper, finely diced
1/2 Serrano chile pepper, seeded and minced
1/2 teaspoon granulated garlic
1 (15-ounce) can black beans, drained
1 lime, zested and juiced
Salt and freshly cracked black pepper
1 cup grated queso quesadilla (or mozzarella)
1 cup grated pepper jack cheese
1 avocado, halved and pitted
1 (4 foot-long) piece parchment paper
1/2 cup plain yogurt, for garnish
1/4 cup freshly chopped cilantro leaves, for garnish
Curtido Slaw, recipe follows
3 cups finely shredded green cabbage (about 1/2 head)
1 cup finely shredded red cabbage
2 cups peeled and finely grated carrots
3 cups white vinegar
1 cup water
4 to 5 green onions, thinly sliced
1/2 cup (1/2-inch) diced pineapple
1/3 cup (1/2-inch) diced mango
2 tablespoons finely minced pickled jalapeno
1/4 cup lime juice
1/4 cup apple cider vinegar
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Steps:

  • In a large mixing bowl, add the masa harina, cumin, cayenne pepper, and salt and combine well. Add the water, 1/2 cup at a time, until the dough forms a ball that can be handled. Form the dough into 12 equal tangerine-size balls, cover with a damp paper towel and set aside.
  • In a small saucepan, over medium-high heat, add 1 tablespoon canola oil and when hot, add the chorizo, saute for 5 to 6 minutes, then add onions, bell pepper and chile pepper. Saute until the onion is translucent, then add the granulated garlic and the beans. Heat through and add the lime zest and juice. Adjust the seasoning with salt and pepper, to taste, and remove from the heat.
  • Combine the queso quesadilla cheese with the pepper jack in a small bowl, and set aside. Slice the avocado flesh and set aside.
  • Put 2 balls of masa between 2 sheets of parchment, about 6 inches apart. With a small saute pan or pie dish, apply even pressure until the masa is flat and about 6-inches in diameter. Pull back the parchment and top 1 of the discs with about 2 slices of avocado, then 3 tablespoons of the black bean mixture, and about 2 tablespoons of the cheese mixture. Top with the second, plain masa round. Replace the parchment over the pupusa and gently press down with the pie plate until 3/8-inch thick, being careful not to crack or blow out the sides.
  • Preheat the oven to 250 degrees F.
  • Heat a large seasoned cast iron skillet or nonstick skillet over medium-high heat and add about 2 tablespoons canola oil. With a pastry brush, brush 1 side of the pupusa with remaining oil and add it, oiled side down, to the hot skillet. Cook until golden with darkening areas, about 4 to 5 minutes. Brush the exposed side with oil and gently turn over. Transfer the pupusa to a small sheet pan and keep warm in the oven. Repeat with the remaining dough and filling. Arrange the pupusas on a serving platter and serve with plain yogurt, cilantro and Curdito Slaw.
  • Put the cabbage and carrots into a large heat-proof bowl and toss to combine well.
  • In a small saucepan, over medium heat, add the white vinegar and water and bring to a boil. Pour the boiling mixture into the bowl, covering the cabbage and carrots and set aside for 3 to 5 minutes. Drain off the liquid and spin in a salad spinner or drain in a colander, pressing out as much liquid as possible.
  • Return the cabbage to bowl and toss with the remaining ingredients. Let set at room temperature until cool, then refrigerate for 1 hour. Serve as an accompaniment to pupusas or as a side dish. Can be made ahead or canned, if desired.

PORK & SHRIMP PARTY PUPUSAS #RSC



Pork & Shrimp Party Pupusas #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. We made these for our Big Game Sunday Party and they were SO good! We made our traditional huge batch of chili, but my mom and I were craving something with a little Latin twist and voila! these pupusas were born. I have made pupusas before, but the Hidden Valley Original Ranch seasonings put them over the top! They are time consuming (prep time includes marinating), but easy to do and everyone chipped in. We had a blast making them! Invite some friends over and have your own pupusa party:)

Provided by badams31410

Categories     Weeknight

Time 4h

Yield 16 pupusas, 6-8 serving(s)

Number Of Ingredients 30

1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 tablespoon chili powder
1/2 tablespoon coarse sea salt
1/2 tablespoon cracked black pepper
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1/2 tablespoon dried Mexican oregano (or regular)
1 teaspoon cayenne pepper
1 (12 ounce) package frozen raw shrimp (thawed)
1 lb ground pork
1 (15 1/4 ounce) can black beans (rinsed & drained)
3 shallots, minced
3 garlic cloves, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 poblano pepper, diced
1 cup frozen corn kernels (no need to thaw)
4 tablespoons fresh lime juice, divided (about 2-3 limes)
3 tablespoons vegetable oil, divided
2 cups shredded monterey jack cheese (or 1 cup each) or 2 cups monterey jack pepper cheese (or 1 cup each)
5 cups masa harina
2 (1 ounce) packets Hidden Valley Original Ranch Seasoning Mix (2 packets)
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1/2-1 teaspoon cayenne pepper (depending on how spicy you like)
4 -5 1/2 cups water
1/2 cup vegetable oil, for brushing

Steps:

  • In a small bowl, combine all ingredients for spice mix, set aside.
  • Peel and de-vein thawed shrimp, then chop very fine or use a food processor to grind to similar consistency of the ground pork. In a large bowl, combine the ground pork and shrimp. Reserve 1 Tablespoon of spice mix, and pour the rest into the pork/shrimp mixture, along with 2 Tablespoons of the lime juice and 1 1/2 Tablespoons of the oil. Stir to combine, cover, and place in the fridge to marinate for an hour.
  • Remove pork/shrimp from fridge. Using a large skillet (preferably a cast iron skillet) saute the pork/shrimp mixture over medium heat, stirring frequently, until cooked through and lightly browned (about 15 minutes). Place cooked mixture in another large bowl, set aside, and return skillet to heat. Add the other 1 1/2 tablespoon of oil to skillet, along with the shallots and garlic, saute about 2 minutes, until slightly softened. Add the frozen corn kernels and continue to saute, another 2 minutes, then add the bell peppers, poblano pepper, black beans, and reserved Tablespoon of spice mix and continue to cook until all the veggies are cooked through (about another 15 minutes). Remove pan from heat and combine the veggie mixture with the shrimp/pork mixture in bowl and add the other 2 Tablespoons of lime juice. Set this aside & let cool to about room temperature. Once cooled, add the shredded cheese, mix well, & set aside while you make the pupusa dough. Rinse & wipe skillet clean to use again.
  • In another large bowl, combine the first 6 ingredients for the pupusa dough. Add the water, about a half cup at a time, until the dough forms a large, easy to handle ball. Form the dough into 32 equal sized balls (a little larger than a golf ball), cover with a damp cloth/paper towel & let rest 30 minutes.
  • Preheat oven to 250`F.
  • Place 2 pupusa balls about 6" apart between 2 sheets of parchment paper. Press each ball flat using a 6" skillet or plate or whatever you have on hand, to make 2 equal sized rounds. Top one round with 1 - 2 Tablespoons of the filling mixture, then place the other round on top. Press the edges together to enclose the filling and then LIGHTLY press to flatten/even out the thickness of the pupusa, doing your best not to crack the dough or blow out the filling. Perfection is not necessary -- they will still be delicious even if they are "bulging" a little, trust me, we found that out :).
  • Put your skillet back over medium heat. Brush one side of the filled pupusa with oil and place, oil side down, in skillet. Cook about 2 minutes (until brown spots begin to form), brush the other side of the pupusa with oil, flip and cook another 2 minutes until browned on that side. Place the pupusa on a cookie sheet in oven to keep warm. Continue this process until all the pupusas are done.
  • Serve these with cilantro, sour cream, lime wedges, and Hidden Valley Original Ranch dressing for dipping!
  • Note: we had a nice little assembly line going, cooking 2 pupusas at a time in the skillet. Some were brushing with oil and flipping, while others were pressing and forming. Tons O' Fun! FYI, if you have a little filling left over, freeze for later or stuff in some taco shells, super yummy!

Nutrition Facts : Calories 1121.8, Fat 58.6, SaturatedFat 17.3, Cholesterol 159.4, Sodium 1575.6, Carbohydrate 109.2, Fiber 15.2, Sugar 1.6, Protein 47

PUPUSAS (MASA CAKES) WITH BACON AND CHEDDAR



Pupusas (Masa Cakes) with Bacon and Cheddar image

A pupusa [pu'pusa], is a traditional Salvadoran dish made from a thick, handmade corn tortilla that is usually stuffed with a blend of cheeses, pork and/or refried beans. I made these years and years ago, and today when I was going through my recipe files, I found it. These are incredibly easy to make and the way I make them,...

Provided by Andy Anderson !

Categories     Other Appetizers

Time 20m

Number Of Ingredients 6

2 c masa harina
1 pinch salt, kosher variety
1 1/3 c warm filtered water
1 c grated cheese, i use monterey jack, but have some fun with it
4 oz bacon, diced
vegetable oil, for cooking

Steps:

  • 1. Gather your ingredients.
  • 2. Put the bacon in a pan.
  • 3. Chef's Note: The pan should be big enough to cook the Pupusas.
  • 4. Cook the bacon until lightly browned.
  • 5. Place on a paper towel to drain, and reserve the pan with the bacon grease.
  • 6. Combine masa harina, salt, and water in a mixing bowl, along with 2 to 3 teaspoons of the bacon grease. The bacon grease is optional... good, but optional.
  • 7. Knead to form a smooth, moist dough with a play dough-like consistency... Remember play dough?
  • 8. Chef's Note: What is Masa Harina? Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. Literally translated from Spanish, it means "dough flour," because the flour is made from dried masa, a dough from specially treated corn.
  • 9. Divide the dough into six equal portions and roll into balls.
  • 10. Chef's Note: The balls should be about 2 inches in diameter. I suspect you will get from 6 to 8.
  • 11. Using your thumb, poke a nice hole in the center of each of the balls.
  • 12. Fill up the hole with bacon and cheese.
  • 13. Wrap the dough around the filling, and seal. Make sure that there is no leakage.
  • 14. Pat the dough between your hands until you have a nice round disk about 1/4 to 1/2 inch thick.
  • 15. Add the vegetable oil to a pan (just to cover the bottom), and bring the heat up to medium high, and then add the Pupusas.
  • 16. Cook for several minutes per side (about 2 or 3) until each side is golden brown.
  • 17. Chef's Tip: I went crazy and used the same pan that I cooked the bacon in... So, I cooked them in bacon grease (I think I have a death wish). If you don't want to use the bacon grease, just wipe out the pan and use the vegetable oil.
  • 18. Serve warm with a nice runny egg or two. Enjoy.
  • 19. Keep the faith, and keep cooking.

FULLBLOOD WAGYU TOP ROUND STEAK WITH SALSA AND CHEESE PUPUSAS



Fullblood Wagyu Top Round Steak with Salsa and Cheese Pupusas image

Categories     Beef

Number Of Ingredients 26

1 Double 8 Cattle Company Top Round Steak Tenderized
1 cup Marinade: Mango and Pineapple Juice
1/2 cup Grapeseed Oil
4 Garlic Cloves (smashed)
1/2 cup Cilantro (stems and leaves)
2 teaspoons Kosher Salt
1/2 teaspoon Black Pepper
1 Lime (juiced)
1 Tropical salsa: Large Ripe Mango (small diced)
1/2 Pineapple (small diced)
1 Small Red Onion (small diced)
2 alapenos (seeded, small diced)
3 Garlic Cloves (minced)
1/2 cup Cilantro (leaves only, minced)
2 Roma Tomatoes (small diced)
1 Large Avocado (small diced)
1 Lime (juiced)
1 Kosher Salt & Black Pepper (to taste)
3 cups Cheese Pupusas: Instant Corn Masa Flour
3 teaspoons Kosher Salt
1 teaspoon Cumin
1/2 teaspoon Garlic Powder
2 2/3 cup Hot Water
8 ounces Jack Cheese
1/3 cup No Stick Mixture: Oil
1 cup Warm Water

Steps:

  • PREPARING THE MARINADE: Mix the mango and pineapple juice, grapeseed oil, smashed garlic cloves, cilantro, lime juice, kosher salt, and black pep-per in a large casserole dish. Add the Fullblood Wagyu top round steak, and coat it in the marinade. Place the casserole dish in the refrigerator, and let the steak marinate for 4 hours. Pull it out every hour to turn the steak and coat it with the marinade. Pull the marinated steak out of the refrigerator, and let it sit at room temperature for one hour before starting the grill.
  • PREPARING THE TROPICAL SALSA: Place all of the salsa ingredients (diced mango, diced pineapple, diced red onion, seeded and diced jalapenos, minced garlic, minced cilantro, diced tomatoes, diced avocado, and lime juice) in a medium size bowl.Mix the ingredients together, and season to taste with kosher salt and black pepper.Refrigerate the salsa until you're ready to serve it.
  • PREPARING THE CHEESE PUPUSAS: Using a stand mixer fitted with the paddle attachment, beat the masa flour, kosher salt, cumin, garlic powder, and hot water on medium speed. Mix until the dough is very thick and sticky.Note: If you do not have a stand mixer, you can mix the ingredients manually in a large bowl.Let the dough rest, uncovered, for 15 minutes.Combine 1/3 cup of oil and 1 cup of warm water in a medium bowl. Dip both of your hands in this "no stick" mixture, and rub your hands together to coat. This will prevent the dough from sticking to your hands, and it will also hydrate the dough as you assemble.Divide the dough into 12 balls - each ball measuring about a 1/4 cup. Keep the dough balls covered with a damp towel, so they don't dry out. With one dough ball in the palm of your hand, use your thumb of the opposite hand to create an indentation in the center. Pinch the sides to create a well for the cheese (the dough should look like half of a coconut shell). Fill the well with 2 tablespoons of cheese. Pinch the dough around the cheese filling to enclose (it's okay if some cheese is poking out).Then, gently flatten the dough to create to a 3 inch to 3 1/2 inch disk. Dip your hands in the "no stick" mixture (oil and water) as needed to prevent the dough from sticking. Repeat the process with remaining dough until all of the cheese pupusas are assembled.Heat a griddle over medium heat, and grease it with grapeseed oil. Place 4 to 6 cheese pupusas down on the griddle, and cook for 3 to 4 minutes per side until the center slightly puffs up and the pupusa is browned in spots.Place the cheese pupusas in the oven, set at 300°F, to keep them warm.
  • FINAL STEPS: Heat your gas grill on medium-high heat, and let it heat up for 10 minutes. Pull the Fullblood Wagyu top round steak from the marinade, and let it drain off. Grill the marinated steak for 3 minutes on each side for a medium-rare finish.Let the steak rest for 10 minutes, and then cut the steak into thin strips against the grain. Then, cut the large strips into bite-size pieces. Place the cheese pupusas on a large platter. Place pieces of grilled Fullblood Wagyu steak on top of each pupusa.Top with the tropical salsa, serve, and enjoy!

PUPUSAS



Pupusas image

Provided by Mark Bittman

Categories     easy, weekday, appetizer

Time 20m

Yield 6 pupusas

Number Of Ingredients 3

Masa dough from tortilla recipe (Steps 1 and 2)
Vegetable oil
3/4 cup Shredded Red-Chile Meat (see recipe), or a combination of cooked beans and shredded cheese

Steps:

  • Divide the dough into 6 balls about 2 inches in diameter. With lightly oiled hands, hold a ball in one hand, and use your other thumb to make an indentation. Flatten the edges to create a small bowl. Put about 2 tablespoons of the shredded meat (or other filling) into each bowl. Wrap the dough around the filling, and pinch to seal the edge. Pat it back and forth between your hands to flatten into a 1/4-inch-thick disc; make sure the filling doesn't leak.
  • Cook in an oiled skillet over medium-high heat until browned and slightly puffy, 3 to 4 minutes per side. Serve immediately.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 91 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Prep your ingredients: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help the cooking process go smoothly and quickly.
  • Use fresh ingredients: Fresh ingredients will give your pupusas the best flavor. If possible, use organic ingredients to avoid pesticides and herbicides.
  • Don't overmix the dough: Overmixing the dough will make the pupusas tough. Mix it just until the ingredients are combined.
  • Use a hot griddle: A hot griddle will help the pupusas cook evenly and prevent them from sticking.
  • Cook the pupusas slowly: Cook the pupusas over medium heat so that they have time to cook through without burning.
  • Serve the pupusas immediately: Pupusas are best served immediately after they are cooked. They can be served with a variety of toppings, such as salsa, guacamole, sour cream, and curtido.

Conclusion:

Pupusas are a delicious and easy-to-make Salvadoran dish that can be enjoyed by people of all ages. With a little planning and preparation, you can make pupusas at home that are just as good as the ones you would find in a restaurant. So next time you're looking for a new and exciting dish to try, give pupusas a try!

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