Many of you have asked us through comments on our social media how we prepare pupusas and what ingredients we use.
That's why I'm bringing you this blog—a quick and practical guide to immerse yourself in the process of making a delicious pupusa.
You're about to learn the recipe for making Salvadoran pupusas.
Let’s dive in!
Ingredients
To start, let’s talk about the dough, the soul of the pupusa. In the Salvadoran pupusa recipe, two main types of dough are used: corn and rice.
Corn Dough
Corn dough is the most traditional. It’s made from dried corn that’s cooked and ground, or from masa harina, a nixtamalized corn flour. This dough has a deep, authentic flavor that transports us directly to the streets of San Salvador.
Rice Dough
Rice dough is an equally delicious variant. It’s softer and has a slightly different texture, but it’s just as versatile. Perfect for those looking for an alternative to corn.
The Filling: The Heart and Soul of the Pupusa
The filling is where the magic really happens. The options are as varied as they are delicious. Here are some classics and some more modern options you might find at our restaurant, Pupusería Las Cabañas.
Traditional Fillings Recipe
Cheese: A favorite of many, with melted, flavorful cheese that oozes out with every bite.
Refried Beans: A creamy mix of refried beans that adds a unique texture and taste.
Chicharrón: Seasoned and shredded pork, a classic that never disappoints.
Modern Fillings
Cheese and Loroco: An edible flower that adds a fresh, herbal flavor, perfectly paired with cheese.
Spinach and Cheese: For those looking for a lighter yet equally tasty option.
Jalapeños and Cheese: For those who enjoy a spicy kick.
Nowadays, in El Salvador, many more combinations have emerged that are gradually winning the hearts of diners.
The Process: From Dough to Griddle
Now that we know the ingredients, it’s time to roll up our sleeves and get to work!
Preparing the Dough: Mix the corn or rice flour with water and a pinch of salt until you get a soft, manageable dough.
Forming the Balls: Take a portion of dough and shape it into a ball about the size of a golf ball.
Filling: Make a hole in the center of the ball and add your favorite filling. Then, close the hole and flatten the ball into a thick, round tortilla.
Cooking: Cook the pupusas on a hot griddle or skillet without oil. Flip them until they are golden and cooked on both sides, about 3-4 minutes per side.
The Experience of Eating Pupusas
Pupusas are traditionally served with curtido, a fermented cabbage slaw, and tomato sauce. This combination is simply heavenly. The crunch and tang of the curtido and the smoothness of the sauce perfectly complement the richness of the pupusa.
Come and Enjoy!
At Pupusería Las Cabañas, we take pride in bringing this delicious tradition to your table. Come and enjoy a freshly made pupusa, and let yourself be carried away by the authentic flavors of El Salvador.
Until the next bite, friends!
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