I first discovered the mighty delicious pupusa on an unassuming corner of Southeast Minneapolis. It happened to be across from one of my favorite breakfast spots, original (tiny tiny) location, but I had never thought to look across the street to find one of my favorite South American dishes too.
The pupusa is basically a thick tortilla that is filled with meat, cheese or veggies, in my case. It’s then griddled to crispy yet pillowy-perfection. If you like corn tortillas then you’ll love this take on them. Growing up, my mom would make homemade corn tortillas anytime we had tacos, so I’m no stranger to the process of make the dough and pupusas are made the exact same way.
Pupusas take no longer to make then a putting together a bowl of cereal (as long as you have the fillings ready), and taste way better! No excuses not to make these tonight 😉
Pupusas (recipe adapted from Yeah… Immaeatthat)
2 cups masa (fine corn flour)
1 1/2 cups luke warm water
large pinch of salt
// Mix dough until the texture is like play dough and not crumbly.
Add more or less water until the right texture.
Let dough sit for 10 minutes.
filling (try any combination):
chopped roasted veggies (broccoli, brussel sprouts, zucchini, cauliflower, peas)
cheese (mozzarella, cotija, feta, goat, etc.)
cooked meat (shredded chicken, ground beef)
// take large chunk of dough and flatten it in the palm of your hand, then curve up, forming a well to add fillings.
Close the ball by pinching the dough together.
Flatten the ball of dough (with fillings inside) using the bottom of a plate or tortilla press until about 1/2 inch thick.
Griddle the pupusas in a lightly oiled pan 2-3 minutes each side.