Easy Pupusas Recipe - My Silly Little Gang (2024)

FAQs

Why do my pupusas crack? ›

If at this point you also notice some cracks along the edges of your pupusa, this just means the masa is dry and you need to add a little extra water to your masa.

Pupusas are a traditional dish from El Salvador and are similar to a corn pancake with bean and cheese or meat filling. They are similar to a flatbread or pancake that is made with corn flour (masa) and can be filled with a variety of different savory fillings, like cheese, beans, beef, pork or veggies.

No excuse is acceptable. Pupusas are meant to be eaten with your hands. So then, just make little guacalitos (for my non-Salvadoran friends, guacalito is a little bowl) with pupusa pieces to scoop up a good amount of curtido, and salsa to feel all of the flavors at the same time.

The name pupusa also comes from the poptl (Náhuatl) language, which was previously spoken in the Country of El Salvador, and it means “large, stuffed, thick handmade tortilla made from rice or corn dough.”

A similar Mexican dish is called a gordita (literally, "little fatty"), but gorditas are usually open at one end.

Pupusas are the beloved national dish of El Salvador, believed to originate with the Indigenous Pipil tribe over 2,000 years ago. During the 1980s civil war in El Salvador, many El Salvadorans fled the country, bringing pupusas all over the globe.

Arepas Are Popular in Venezuela and Colombia

The arepas are cooked on a lightly oiled griddle until they are browned on each side. The cornmeal dough gives them a creamy texture on the inside, while the griddle produces a crispy crust on the outside.

Arepas are fairly small, while pupusas are larger flat breads that are stuffed before being grilled. They are a little like thick Mexican tortillas. Discover more baking recipes here, or browse our products for baking products here.

But the pupusa also has a deep cultural significance. Pupusas are family meals, Sunday dinners, and, importantly, the taste of home. Just as the indigenous people used corn tortillas to sustain themselves on their travels, many Salvadorans today seek refuge in pupusas when they are outside of El Salvador.

What do you eat with pupusas? ›

Pupusas are traditionally served with a vinegary cabbage, carrot and onion salad called curtido. The salad is typically lightly fermented, kind of like sauerkraut, but it's still delicious if you don't have the time to let that happen.

Note: Pupusas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, cooking for 3 minutes on each side.

Arepas tend to be more savory, with a corn-forward flavor that is enhanced by the fillings. Pupusas, on the other hand, have a more complex flavor profile, with the tanginess of the curtido and the richness of the cheese and pork filling balancing out the corn flavor of the dough.

A pupusa that cooks up tender, not dry

Hydrating the masa harina with boiling rather than room-temperature water allows it to more completely absorb the water, resulting in a better-hydrated dough that resists cracking and stays tender when cooked.

If your squished masa doesn't crack at the edges, then its properly hydrated. If it does crack, keep adding water little by little until it passes the test.

Place as much shredded mozzarella in the center of the disc as it will hold. Carefully pinch the dough around the cheese to form into another rough ball. Then re-flatten into a disc about 4″ across. As you work, store the already-shaped pupusas under a damp cloth to keep them from drying out.

If it is too crumbly, add some more water. If it is too wet, add a few tablespoons of masa harina. Let the dough sit for 10 – 15 minutes to let the masa harina fully hydrate.