Pupusas: little pockets of yum!

Around the holidays, I made some Mexican tamales, those were oh so good, we’re still eating on them. But I had a bit of the corn masa leftover… oh, what to do? What to do? The Hubbz loves Salvadorian pupusas and has been asking me to try my hand at them for a while. Leftover masa? Perfect opportunity.

White corn is very popular throughout all of Central America, except for Panama. In my little country, yellow corn is king, the white variety wasn’t really known until recent years.

Pupusas, a funny name for the Spanish speakers, but a seriously delicious treat. Salvadorian pupusas are similar to Venezuelan arepas and Mexican gorditas, except that pupusas are filled, then grilled. A sort of round corn empanada, really. Most commonly, you’ll find these filled with chicharrón (fatty, crisp pork), cheese and black beans. However, fillings are only limited by the cook’s imagination.

I opted to go for the cheese and chicharrón filling. Since I had rendered some pork fat, I was in possession of some choice pork cracklings and there’s ALWAYS queso fresco in da’ house! Check it out:

Pork & Cheese Pupusas

I mixed some of the fresh masa with a bit of pork lard and seasoned it with salt. It isn’t necessary to add either of those things, but I find the corn masa to be bland and dry and I wanted a flavorful, moist pupusa. If you’re using dry masa, simply follow the packaging instructions and add enough water to have a somewhat soft and pliable dough, season or not as you prefer. Shape the masa into balls.

Then flatten and begin adding the filling. I’ve seen this done from a single ball that is stuffed and flattened, but I found it a lot easier to use 2 flatten balls, put the filling on top of one and top with the other half. Seal the edges by pinching them together.

If you have a comal or a cast iron skillet, that’s the best way to grill these. If not, any non-stick skillet will work. Brown on each side over medium temperature. You want to make sure the dough cooks through and the filling is warmed up, so watch the temperature. They should sound kinda hollow when  you thump them, that’s how I know they’re cooked through.

Typically, these are served with curtido, a pickled cabbage salad. I’m not a cabbage fan, but I did have pickled carrots and I made a dipping sauce with crema fresca and homemade salsa. Yum!

Here’s more pupusa action here.

Cookingly yours,

Comments ( 14 )

  1. ReplyMy Grandparent's Kitchen

    It's so beautifully arranged on the plate - you know someone's fingers have been all over it. ~Julia Child

  2. Replynorma

    I miss my Pupusa restaurant in New Jersey..yours look pretty darm good...too bad you live so far away..Our husbands are very lucky....

    • Replychefyourself

      Aren't they though? But if we love them as much as we do, we must be pretty lucky ourselves.

  3. ReplyAdriana

    I love pupusas but haven't had any in ages! You make it look so easy.

    • Replychefyourself

      Adriana, I hope you'll try them, they WERE pretty easy to make.

  4. Replypurplume

    In Hawaii we have pupus, ( pronounced poo-poos) which means hor d'orveres sp?Your pupusas look so temptingly delicious.

  5. ReplyHeather

    Hi, This recipe looks amazing but can you post the recipe for the meat part.

    • Replychefyourself

      Heather, I don't really have a recipe for the meat. I used chicharron to make these,similar to pork cracklins. You could use any leftover meat you have, or cheese, beans, anything you like, really. Enjoy!

  6. ReplyAnn

    Those Tamales are OFFF the HOOOOKKKKKK.. Just sayin...

    • Replychefyourself

      I was wonderin'! Dodo still hasn't gotten hers..., she may not.

  7. Replydan

    noooo no no... you're supposed to clap clap clap them in between your hands to get them flat.... that's the way to make pupusas

  8. Replydan

    Those have too much masa and there is no cheese bubbling out of the masa and onto the pan and getting all crunchy and delicious... mmmm

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