Julien Vilder’s Kitchen

Salvadoran stuffed corn cakes

Pupusas

Pupusas are the national dish of El Salvador and loved accros Central America. These stuffed corn ces with various fillings such as cheese, beans meat or a combination are super easy to make and are a perfect introductory dish to Salvadoran cuisine. Paired alongside curtido, a Salvadoran lightly fermented cabbage relish, they make the perfect meal.

⏰Prep Time: 10 min ⏲️Cooktime: 5-8min (per pupusa) 🍽️Servings: 4

Ingredients:

• 2 cups precooked corn flour (maseca, pan, donarepa…)
• 2 cups warm water
• 1 tsp salt
• 1.5 cups shredded cheese (Mozzarella, Oaxaca…)
• 1 cup of refried beans

Directions:

1. In a large bowl, combine salt and precooked corn flour, then add the warm water and knead into a soft dough. The ratio for this dough is equal parts water to flour.
2. Delude the dough into four pieces and roll into balls. Reserve under a damp towel to avoid them drying out.
3. Prepare your fillings and take one dough ball at a time and flatten it out (you can use a tortilla press to make it easier). Place a few tablespoons of each filling in the centre and foot it close. Flatten it out by slapping it between your hands until it is about 1/4 of an inch thick. Repeat this step with all the dough balls. It is one if there are a few cracks.
4. Once all the pupusas have been formed, heat a comal (or a griddle pan) on medium heat.
5. Once the comal is hot, cook the pupusas on medium heat for 3-5 minutes per side or until slightly browned. It is fine if the cheese starts to ooze out and crisp up on the pan , according to some it is what makes a good pupusa.
6. Serve hot with curtido and your favourite hot sauce. Enjoy!