Mangu

pupusas

Next Dish: Musakhan

Pupusas are a traditional Salvadoran dish made of a thick, handmade corn tortilla that's usually filled with a blend of cheese, cooked pork meat ground to a paste consistency (chicharrón), and refried beans, or with cheese and loroco (an edible flower). The dish is typically served with a side of tomato salsa and curtido (lightly fermented cabbage slaw with red chilies and vinegar). The origins of pupusas can be traced back to the Pipil tribes who inhabited the territory now known as El Salvador. In 2005, El Salvador declared Pupusas as the national dish and celebrates National Pupusas Day on the second Sunday of November.

masa harina

water

chicharrón

loroco

vegetable oil

salt

beans

cheese

Recipe

Ingredients:

  • 2 cups masa harina

  • 1 1/2 cups warm water

  • 1 cup grated cheese (quesillo, mozzarella, Monterey Jack, or a combination)

  • 1 cup cooked, refried beans

  • 1 cup chicharrón, finely ground

  • 1/2 cup loroco (optional)

  • Vegetable oil

  • Salt


Instructions:

  1. In a large bowl, combine the masa harina and warm water. Mix until the dough is smooth and no longer sticky. Let it rest for 10 minutes.

  2. In another bowl, combine the cheese, refried beans, chicharrón, loroco (if using), and a pinch of salt. Mix well.

  3. Divide the dough into 12 equal portions and roll them into balls. Flatten each ball with the palm of your hand and add a spoonful of the cheese mixture in the center. Fold the dough over the filling to seal it, then flatten the ball again until it's about 1/2 inch thick.

  4. Heat a little vegetable oil in a large pan over medium heat. Cook the pupusas for 2-3 minutes on each side, until they are golden brown and crispy.

  5. Serve the pupusas hot, with curtido and salsa on the side.