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Salvadoran Pupusas
With Hispanic Heritage Month kicking off in a few weeks, we thought this delicious Salvadoran dish would be a great way to celebrate. It is savory, cheesy and sure to be a hit with friends and family.
Print Recipe
Ingredients
2
cups
coarsely grated mozzarella
1
cup
canned kidney beans, rinsed and drained
1
cup
finely chopped chicharrĂ³n
4
cups
corn tortilla flour
3
cups
water, room temperature
Salt
Instructions
Toss cheese, beans, chicharrĂ³n and a pinch of salt in a large bowl.
Press mixture firmly into small balls for filling. Roughly a dozen.
Combine tortilla flour, water, and a pinch of salt in a large bowl and knead until dough forms.
Line a tray with plastic wrap.
Flatten 1/4 cup dough into a 4-inch disk. Place filling in the disk and wrap it into a smooth ball.
Flatten, keeping filling hidden. Place Reflattened disks on lined tray and cover with plastic wrap. Repeat with remaining dough and filling.
Heat a pan over medium heat.
Brush lightly with oil or cooking spray.
Cook pupusas until browned and crusty.
Serve immediately.
Notes
Try serving with a variety of hot sauce or Curtido, the traditional slaw that often accompanies this dish.