Description
These pupusas are a fusion of El Salvadoran and Mexican flavors, featuring a fine yellow corn flour dough stuffed with Feta cheese and spiced with red pepper flakes.
Ingredients
Units
Scale
- 1 1/2 cups fine yellow corn flour
- 1 cup white flour OR 2.5 cups Maseca Instant Corn Masa (masa harina)
- 1 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 2 tbsp sunflower or corn oil
- 1 cup water
- Feta cheese or queso fresco substitute, for stuffing
- Refried beans, for serving
- Mexican salsa, for serving
Instructions
- Heat a comal or griddle over medium heat.
- In a large bowl, combine the corn flour, white flour or masa harina, red pepper flakes, and salt.
- Make a well in the center of the dry ingredients and pour in the oil and water.
- Stir until a wet dough is formed. The dough will not have elasticity but should hold together when pressed.
- Divide the dough into 9-11 equal portions, depending on desired size.
- Flatten each portion into a disc, about 1/4 inch thick.
- Place a small amount of Feta cheese or queso fresco substitute in the center of each disc.
- Fold the edges over the filling and gently flatten again to seal the cheese inside.
- Place the pupusas on the heated comal or griddle and cook for about 3 minutes on each side, until golden brown and slightly crispy.
- Serve hot with refried beans and Mexican salsa on the side.
Notes
Yellow corn flour can be used as a substitute for white masa harina. Feta cheese is used instead of traditional melting cheese for a unique twist. Serve with refried beans and Mexican salsa instead of curtido for a different flavor profile. Adjust the red pepper flakes to taste for desired spiciness.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Cuisine: Salvadoran
Nutrition
- Serving Size: 1 pupusa
- Calories: 200
- Sugar: 1
- Sodium: 300
- Fat: 7
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 10