Pupusa Easiest Recipe Ever

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Pupusa Easiest Recipe Ever:- Served with curtido and salsa roja, pupusas are Mexican maize cakes that are packed with a variety of ingredients. Despite the fact that these pupusas with curtido are stuffed with melted cheese, pickled jalapeño, and roasted squash, the possibilities for fillings are virtually limitless!

 

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Pupusa Easiest Recipe Ever

Pupusas on a round plate with curtido and limes

 

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I would like to begin by stating that if your grandmother is the one who makes pupusas, she most likely produces them higher quality than I do. Additionally, if your grandma instructed you on how to create her pupusas, then it is highly likely that you are a better maker than I am.

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On the other hand, if you, like me, do not have a grandmother from El Salvador and have never made them or heard of them, then I believe that you are the most appropriate audience for me to speak to today.

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In light of the fact that I do not have a Salvadoran grandmother, the inspiration for my recipe for making pupusas came from a trip I had to South Los Angeles, where I discovered that Los Churros serves some of the greatest pupusas in the city. In addition to being cheesy (oh so cheesy!), these were robust, satisfying, and exceptionally flavored masa cakes.

 

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How to Make Pupusas!

  1. To make the pupusa dough, you start with whisking the masa harina and salt together. Masa harina is cornmeal flour. The most popular brand and the one I’m used to using is Maseca. It’s super inexpensive (I’d say $3 for a big bag). I’d recommend finding the Latin grocery store nearest you and taking a visit.
  2. Add the cold water and mix, using a spatula, until it’s mostly combined.
  3. Using your hands, mix it with your hands.
  4. The masa will be very wet. That’s ok! You just want it to be completely combined.
  5. Divide the dough into 14 (2-ounce) balls. I used a 2-ounce cookie scoop and it made this process SUPER fast. They’ll resemble the size of golf balls.
  6. Mix together the oil and water mixture. This will help the masa from sticking from your hands.

 

What Are Pupusas?

A corn masa combination is created by combining masa harina, also known as cormeal flour, or rice flour with water. This mixture is then used to produce pusosas. In most cases, they are stuffed with delectable ingredients such as refried beans, shredded pork, or cheese. In addition, because they are typically so cheesy and heavy, they are topped with a pickled cabbage situation, which offers a refreshing, light, and tangy aspect that really helps to balance out the whole thing. This is referred to as curtido.

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Pupusas being formed by hands

 

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Ingredients

CURTIDO:

  • 1/2 head of cabbage(2 cups of shredded cabbage)
  • 1 medium carrotgrated
  • 1 tablespoon dried Mexican oregano(if you can’t find Mexican oregano, use Italian!)
  • 1 cup hot water
  • 1 cup apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar

 

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See Also: Chocolate Bourbon Pecan Pie Custard Cake Collapses Recipe

 

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PUPUSA DOUGH:

  • 3 cups (11.8 ounces/334g) masa harina (such as maseca)
  • 2 teaspoons kosher salt
  • 2 3/4 cup cold water(from the faucet is fine)

 

FILLING:

  • 2 cups (7.5 ounces) shredded mozzarella(or Oaxacan cheese or any other melty cheese)
  • 1/2 cup pickled jalapeño peppersdiced
  • 1/2 cup diced roasted butternut squash

 

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FOR HANDS:

  • 1 cup water
  • 2 tablespoons olive oil or neutral oil

 

 

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Instructions 

TO MAKE THE CURTIDO:

  • To a medium bowl, toss together the cabbage, carrots and Mexican oregano. In a measuring cup, stir together the hot water, vinegar, salt and sugar; pour it over the cabbage/carrot mixture. Allow it to come to room temperature and then cover it with plastic wrap and transfer it to the fridge for at least 4 hours and preferably a day before serving.
  • To Make the Pupusa Dough: In a medium bowl, whisk together the masa harina and salt. Pour in the cold water and using a spatula, stir the masa until mostly combined. Then, using your hands, mix the dough until a very soft dough forms. The dough will be very soft. This is totally okay; this means a delicious pupusa is on the way!
  • I found it easiest to use a 2 ounce ice cream scoop and scoop out the masa into balls onto a piece of parchment. You could also do this with your hands but be sure to make the water/oil mixture above and coat your hands with it first.

 

TO ASSEMBE THE PUPUSAS:

  • Add the water to a measuring cup and pour in the oil (you can eyeball this). Lightly dip your hands in the water/oil mixture, making sure your palm are evenly coated. This will make it so the masa doesn’t stick to your hands.
  • Preheat your oven to 200 degrees F. I like to place the pupusas in the oven while I make the rest of the pupusas so they can stay warm and melty. I placed a cooling rack atop a baking sheet and placed it in the oven.
  • Working one at a time, flatten the balls gently until they’re about 1/2-inch thick discs. Place a tablespoon or two of mozzarella cheese, a small bit of diced jalapeño and squash into the center and wrap the dough around the filling creating a half moon shape. Pinch the edges to seal it completely. And then pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4-inches in diameter. Feel free to re-grease your hands as needed. Repeat with the remaining balls of dough.
  • Meanwhile, preheat a cast iron skillet over medium heat. Add a teaspoon of neutral oil and brush the surface with a silicon brush. Add the pupusas to the pan, fitting two to three at time. Don’t be shy to break out another cast iron skillet (if you own it). Cook each pupusa for 4 to 6 minutes per side and then transfer to the baking sheet in the oven. Repeat this process until you’ve worked your way through all of the pupusas.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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