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Pupusas are a delightful culinary creation that hails from the coastal country of El Salvador. In English, they are translated to stuffed tortillas. It is a fitting name that reflects their unique and satisfying nature. These hand-held treasures are not just a meal, they’re a versatile experience. They’re easily customizable with a variety of fillings such as cheese, hearty beans, or savory meats and colorful vegetables.
One of the most appealing aspects of pupusas is their portability. Whether you’re on the go or packing lunch for a busy day, they make for a perfect quick bite. We frequently take pupusas on our family road trips or enjoy them as a tasty refuel after a long day of sports. Amazingly filling, one pupusa is often enough to take the edge off hunger. They’re not only delightful but also satisfying, especially when paired with a side of freshly pickled curtido that adds a tangy crunch.
These delicious treats are also incredibly economical to prepare. This is because masa harina is a low-cost staple ingredient. In fact, this recipe requires only four simple ingredients.
The Inspiration Behind Pupusas
El Salvador is a small country located in Central America. We made these pupusas after baby G presented a fascinating project in school about culture and cuisine of El Salvador. As she prepared her amazing presentation, of course the unique regional cuisine struck my attention. This was the perfect opportunity to bring her studies to life with an authentic taste of El Salvador.
And this is a bit of what we both learned about some of its food culture. Much of its cuisine has been influenced by indigenous traditions of the area, with prominent influence from Spanish, Carribean, and African foods and techniques. The staple ingredients in Salvadoran cuisine include corn, beans, and squash. For those curious about the evolution of Salvadoran food culture, there’s a wealth of information available at this link: The Evolution of Salvadoran Food Culture.
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Preparation, Servings, and Storage
Pupusas are not only delicious but also remarkably easy to prepare, taking as little as 30 minutes to make. Utilizing a large griddle allows you to cook up to eight pupusas at once, making it an ideal choice for busy weeknight dinners or quick lunches. This straightforward recipe yields twelve delightful pupusas, with the flexibility to easily double or triple the ingredients for gatherings or to stock your freezer.
While freshly cooked pupusas are truly a treat, they can also be stored in the refrigerator for up to five days, maintaining their delightful flavor. To reheat, simply wrap a pupusa in a paper towel and microwave it for about a minute. For longer storage, these treasures can be frozen for up to four months. Just be sure to thaw your frozen pupusas overnight in the refrigerator before reheating in the microwave. Enjoy the journey of creating and savoring these iconic Salvadoran delights!
Pupusas
Equipment
- mixing bowl
- Griddle
Ingredients
- 3 cups Masa harina
- 1 tsp Sea salt
- 3 cups Warm water
- 2 cups Pepperjack cheese
- 1 tbsp Avocado oil
Instructions
- Heat the griddle to medium heat.
- In a large mixing bowl, combine masa harina, sea salt, and water.
- separate the masa into 12 equal balls.
- Take one ball and flatten it into an approximately 4 inch circle in the palm of your hand.
- Place 2 tablespoons of cheese into the middle of the flattened masa circle and pull the outside of the circle together to close the cheese inside.
- Reflatten the pupusa to a 4 inch flattened circle.
- Fry the pupusas on a hot, lightly oiled griddle for 5 minutes on each side. Continue steps 4-8 until all the pupusas are cooked. Serve immediately with curtido.
Nutrition
Unique cultural delight. Tasty as an appetizer or as part of a spread of snacks for a gathering.