A pupusa is a thick corn flatbread (tortilla) from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Venezuelan and Colombian arepa and the Gorditas from Mexico. In El Salvador, it has been declared the national dish and has a specific day to celebrate it (the second Sunday of November).
Pupusas are usually stuffed with a savory filling such as cheese, pork crackling, squash, fish or refried beans. They are typically accompanied by a spicy pickled cabbage slaw, tomato salsa and traditionally eaten by hand.
*This recipe has been adapted using masa harina from Mexico instead of the cornmeal or Harina Pan.
Makes 2 servings
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- - PUPUSAS
- 2 cups Masa Harina
- 1 1/2 cups warm water
- 1 TBSP powdered cumin
- 1 TBSP salt
- 1/2 TBSP pepper
- 1/2 cup white cheddar cheese, shredded
- 1/2 fresh coriander, finely chopped
- - PICKLED CABBAGE:
- 1 cup carrot, shredded
- 1 cup cabbage, shredded
- 1/4 cup white vinegar
- 1 tsp black pepper
- 1 can Sliced Jalapeno Chillies
- For the pickled cabbage:
- Mix carrots and cabbage.
- Add pepper, vinegar and a couple of TBSP of vinaigrette from jalapeño chillies to taste.
- Set aside.
- For the Pupusas:
- Mix the masa harina with the salt, cumin and water.
- Knead with your hands until dough becomes smooth and soft.
- Make a small ball of dough of about 25 gr. Flatten with your hands forming a thick tortilla.
- Add cheese, coriander, salt and pepper on top of the tortilla and cover with the dough forming a ball again. (Here, you can use any of your favourite fillings).
- Flatten the ball with your hands again to form the pupusa.
- Cook on each side on a medium heat pan with a little bit of oil until golden brown.
- Serve topped with the pickled cabbage.
- Garnish with sliced jalapeños if desired.