Pupusas
This recipe guides you through making traditional Pupusas, a classic Salvadoran dish. It involves preparing a pliable masa dough, stuffing it with a savory mixture of fresh pork belly and cheese, and then griddle-cooking until golden brown. Perfect for a hearty meal, these flavorful corn tortillas are best served with curtido and salsa.
Equipment
- 1 Large Mixing Bowl For preparing the masa dough.
- 1 Cutting Board For chopping pork belly.
- 1 Chef's knife For preparing pork belly.
- 1 Large Skillet or Griddle For cooking the pupusas.
- 1 Spatula For flipping pupusas.
Ingredients
Main
- 3 1/2 cups masa harina
- 1 lb. fresh pork belly chopped
- 1 cup grated queso asadero or processed mozzarella
Instructions
- Prepare the pork belly: Cook the fresh pork belly until tender, then finely chop or process into a paste. Set aside.
- Prepare the masa dough: In a large bowl, combine masa harina with warm water, adding gradually, until a soft, pliable dough forms. Knead briefly.
- Prepare the filling: Mix the prepared pork belly with the grated queso asadero or mozzarella cheese until well combined.
- Form dough balls: Take a portion of masa dough (about 2-3 inches in diameter) and roll it into a ball.
- Create a well: Using your thumb, create a deep indentation or well in the center of the masa ball.
- Stuff the pupusa: Spoon a generous amount of the pork and cheese filling into the well.
- Seal and flatten: Gently bring the masa edges together to seal the filling completely. Flatten the ball carefully into a disc, about 1/2 inch thick, smoothing out any cracks. Keep hands lightly moistened.
- Preheat griddle: Heat a large skillet or griddle over medium heat. Lightly oil the surface.
- Cook pupusas: Place the pupusas on the hot griddle and cook for 5-7 minutes per side, or until golden brown and slightly puffed.
- Serve: Remove from griddle and serve hot, ideally with curtido and salsa roja.
Notes
Achieving the right masa dough consistency is paramount; it should be firm enough to hold its shape but pliable. Gradually add warm water until it's like soft play-dough. For the pork belly, traditionally it's cooked until tender, then finely chopped or pureed (chicharrón) before mixing with cheese to create a cohesive, flavorful filling. Ensure your hands are lightly oiled or wet when forming the pupusas to prevent sticking and aid in shaping. Cook on a medium-hot griddle until golden brown and puffed, indicating the filling is hot and the masa is cooked through. Serve immediately with curtido (pickled cabbage slaw) and salsa roja for an authentic experience.