Homemade Pupusas
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Homemade Pupusas

This is an updated post from the Macheesmo Archives!

I would say if there’s one thing that I’ve learned from almost three ten years of running this weird site it wouldn’t be one cooking skill specifically.  It would be the ability to not be scared to try something very new.  What’s the worst that happens?  I fail?  It wouldn’t be the first time.  In fact, I haven’t made a dish in a while that would rank in my top ten fails of all time.

So I’m feeling pretty confident which, at the end of the day, is what this site is all about I guess.

But I will admit that there was a tinge of doubt in the back of my mind when I started trying homemade pupusas. If you’ve ever had a good one, you know it’s a fine balance between stuffed pocket and delicate tortilla.

I also had some doubt because 1) I happen to be married to a pupusa connoisseur.  Betsy loves them and knows a good one from a bad one.  2) I’ve only worked with masa (corn) dough a few times. It can be finicky.

Turns out that I was a tiny bit right.  The dough did take some getting used to, but it turned out to be fine and the resulting homemade bean and cheese pupusas were pretty darn tasty!

Homemade Pupusas

Bean and Cheese Pupusas

Just a moment please...

Yield
12 Pupusas
Prep Time
Cook Time
Total Time

Homemade pupusas with a delicious and simple bean and cheese filling.

Ingredients

Dough:
3 cups corn flour (Masa)
2 cups water
Fillings:
1 15 ounce can pinto beans, drained
1/2 white onion, diced
2 cloves garlic, minced
4 Tablespoons unsalted butter
6-8 ounces pepper jack cheese, grated
Pinch of salt and pepper
Vegetable oil, for frying
Wax paper, for rolling out dough
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Helpful Equipment

food processor

Directions

1) For filling, chop onions and add to a pan with garlic, butter and beans.  Cook for five minutes until veggies start to soften.  Add a pinch of salt and pepper and process until smooth.  If you don’t have a food processor you can just mash the ingredients together.  Stir in grated cheese.

3) To make the pupusa dough, stir water into masa until a dough forms.  Knead for a minute or two.  If the dough is dry and cracking, add more water.  If it’s sticky, add more masa.

4) Take a small ball of dough slightly larger than a golf ball and roll it out to a six inch round.  I like to use wax paper to help release the dough. Add about 1-2 tablespoons of filling to the center.  Fold pupusa dough up around filling to enclose it in dough.  Gently form a ball with the dough again, being careful to keep the filling enclosed.

5) Carefully flatten the pupusa out a second time.  Wax paper helps. Try to get it about 6 inches across.  If the pupusa cracks a lot, that means your dough is too dry.

6) Cook pupusas in a skillet with a small drizzle of oil or for 3 minutes per side on medium high heat.

Serve with avocado, sour cream, and salsa.

The Pupusa Filling

You could used canned refried beans for this filling, but I wanted to make my own because I find that it comes out a bit more flavorful.  All I did was chop up an onion and some garlic and add it to a pan with some butter and a can of rinsed pinto beans.  I cooked this for about 5 minutes until the veggies were starting to soften.

Pupusa Filling

Filling

Next, add a pinch of salt and pepper and add these to a food processor.  Pulse the bean mixture until it’s smooth.

Pupusa Filling

Filling done!

Then stir in your grated cheese and your filling is done!

If you don’t have a food processor or you’re just too lazy to bust it out, there’s no reason why this recipe needs completely processed beans.  You could just roughly mash them together with the cheese and call it good.  If you do that though be sure to dice your onions a lot smaller since they won’t get pulsed.

Making the Pupusas

Ok.  The moment of truth.  Can I master this dough?  The recipe for the dough is about as easy as it gets.  Masa and water.  Easy enough.

Pupusa dough

Easy?

The thing that takes experience (as with all doughs) is knowing the consistency that you want out of the dough.  Too dry and the dough will crack a lot and not seal up well around the filling.  Too wet and it’ll just turn to mush.

I would start the dough with about 3 parts masa to 2 parts water and adjust from there.  Stir the water into the masa and once it forms a ball, knead it for a minute or two.  Remember that corn masa doesn’t have gluten in it, so you’re not trying to develop flexibility in the dough, you’re just trying to evenly distribute the water and masa.

Once you get an even dough ball, rip off a small ball of dough (a bit larger than a golf ball) and try to flatten it out.  If it cracks a lot around the edges, then your dough needs more water.  If it’s soggy and sticky, you need more masa.

Test dough

Test ball.

Once you get a good consistency, flatten the dough out into about a six inch round.  Then add about 1-2 tablespoons of bean filling right in the center.

Homemade Pupusa

Try it out.

This was my test pupusa. I could tell my dough was still too dry because it cracked a lot.

Test Pupusa

Lotsa cracks.

Once your filling is in the center, close the edges up around the filling so it forms a ball again.  This time, however, the filling is in the direct center of the ball.  Once that’s done, carefully flatten out the ball again and you’ll end up with a flat disk that has a bean filling right in the middle!

I fried up my test pupusa and it tasted good, but the cracks meant that the filling leaked all over the place.

Pupusa fail

OOPS.

NOTE: If you’ve never worked with masa before, this will take you a few tries to get right.  You’re not gonna nail it on the first try.  If you look at my above one which was my first pupusa, there are all kinds of cracks around the edges.  That means my dough was too dry.  It’ll still taste good like this, but we can do better.

What I found helped for the dough was to keep a bowl of water by my work station.  As I worked with each small ball of dough, I would rub some water over it which would loosen it up a bit.  That helped a lot.

Pupusa ready

Better!

Cooking the Pupusas

Once you get the dough right, you can really start banging these out.  Luckily cooking these guys is the easy part.  Just throw them on a griddle or in a pan with a little oil.  The corn is really resilient and won’t burn or anything.  You want to cook these over a medium-high heat for about 3 minutes per side.

Once you get the hang of it, you can have some cooking while you’re making others.  It’s a little pupusa assembly line of sorts.

Homemade Pupusa

Perfect.

Serve these homemade pupusas with sour cream, salsa, and avocado or guac!

I think to really nail these guys, I need to watch an old El Salvadorian grandmother make them.  But Betsy gave mine a satisfactory rating which I’ll happily take.

Homemade Pupusa

Anyone made pupusas before?  Leave a comment with tips!

14 comments on “Homemade Pupusas

  1. This looks interesting. Pretty much a Latin version of the Indian stuffed parathas, which I've tried at and failed once. Going on the list of things to try!

  2. I've seen some recipes for Pupusas call for a bit of corn oil to be mixed into the dough. Did you ignore the oil on purpose? I do find some of the pupusas sold here in DC are too oily and just seem unhealthy. Your recipe seems like a good option.

    Also the bowl of water is always needed. I read the post and before i scrolled low enough I started saying, " Some one tell him to rub water on each masa ball." That's how i made tortillas as a kid and still do.

  3. I just posted, but then realized that a good taco would go well with your pupusas. Especially with if its made with your chipotle chicken taco filling recipe. I bet the chipotle taco filling would be a great filling for pupusas.

  4. Those look awesome!

    Here in central Mexico they are called ‘gorditas’ ( little fatties ). Indigenous women sell them at the local market: 4 for about 80 cents. I’ve never attempted to make them – yet!

    You might (-might-) be able to get some fresh corn masa if you live near a Mexican grocery. I made the mistake of making tamales for a woman who lives in a nearby village with maseca and the next day she gave me a ‘gift’ of tamales made with freshly ground corn. :) Lesson learned; now we always use fresh ground corn. That would likely be the main lesson you’d get if you watched an El Savadorian grandma make them. :)

  5. This looks great and will be made in my household soon. Thanks for all of your unique, delicious ideas that you have given us.

  6. I made these today! Delicious. Had some trouble with the corn masa sticking and tearing; it really is all in the technique. Also, watched the video listed above to help me out. Thank you for the recipe!

  7. I made a batch ( 3 is a batch, right?) of pupusas today and they turned out pretty good. Although, at medium high heat in my cast iron frying pan and the poor little pupusa got a bit charcoaly. Still edible too. I didn’t make any curtido, hope to make some today, but the salsa tasted good with them.

    I posted the results to my LJ but my biggest tip would be to use very hot water from the tap. And 3/4 cup of water to 1 cup of Maseca did a nice job of giving me a dough that wasn’t too wet or too dry. Though I still got a bit of cracking, I was able to shape it very well.

    http://a-boleyn.livejournal.com/127441.html

    I got 3 5″ diameter pupusas (about 1/4″ thick) from the dough not the 4 some recipes say you will get. I was able to use a good amount of filling inside.

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