The most well-known dish in Salvadorian cuisine is the Pupusa, or Pupusas for plural. In my video, I demo the best Pupusa technique that works for me and what my mom would call “lazy”. The truth is, I love efficiency and the traditional way to make Pupusas, which is all manual is more work than it needs to be, making this dish more intimidating to make.
This is Eder’s technique, a wonderful Salvadorian cuisine vendor of What's That You're Cookin , takes out the intimidation in making Pupusas.
2 cups corn masa (I use Maseca)
2 cups warm water (poured in slowly)
1/2 to 1LB of chicharron (prepared)
1 32oz can of refried beans
1 cup of shredded mozzarella cheese
Step 1: In a large bowl, put 2 cups of corn masa
Step 2: Slowly mix in 2 cups of warm water and mix until masa feels like play-doh
Step 3: Grab a large portion of masa and roll into the ball in between palms of your hands
Step 4: Flatten the corn masa ball to create a cap-like shape
Step 5: Fill your corn masa with the chicharon, beans and cheese
Step 6: Gently close up masa along the edges and slowly roll into a ball again
Step 7: Using wax paper, set ball and gently press the Pupusa until the desired size
Step 8: Your pupusa is now ready to be cooked! On a flat pan or large skillet, warm up oil and put pupusa in pan to cook (about 3-5 mins each side)
Step 9: After 3-5 minutes (or if you see cheese boiling) flip your pupusa and cook for another 3-5 mins.