Pupusas are a thick griddled corn cake from El Salvador and Honduras. Here, they’re filled with chorizo and cheese. Try vegetarian refried beans to keep it plant-based.
- 2 cups masa harina
- 1 1/2 cups water
- 1 teaspoon sea salt
- 3/4 cup cooked chorizo sausage, crumbled
- 1 1/4 cup shredded mozzarella cheese
- Prepare the pupusa dough by mixing the masa with the salt. Add water and stir until fully incorporated. The dough should be firm yet pliable, add more masa or water depending on how the dough turns out after stirring in the water described above.
- Scoop dough into approximately 1/4 cup amounts and roll into balls.
- Heat a skillet over medium-low heat. It is best to assemble and cook the pupusas as you go, one or more at a time depending on the size of the skillet.
- Using wet hands, flatten a dough ball to a diameter of five inches and place three tablespoons of cheese and two tablespoons chorizo into the center. Flatten another dough ball and place on top of the filling. Press and shape the pupusa into a round form with a quarter inch of thickness.
- Place in an oil coated skillet and cook 3-5 minutes per side. Repeat with remaining dough and filling.
SERVES 6 • TOTAL TIME: 45 MINS • GLUTEN-FREE
Recipe provided by INFRA.