Description
Pupusas, El Salvadoran Corn Cakes – yields 9-11 depending on size.
Ingredients
Scale
- 1 1/2 cup corn flour + 1 cup white flour OR
- 2.5 cups
- Maseca Instant Corn Masa
- (masa harina)
- red pepper flakes to taste (I used about 1.5 tsp)
- 1/2 tsp. salt
- 2 tbsp sunflower or corn oil
- 1 cup or 250 ml lukewarm water
- 200 gm or 7 oz crumbled/grated feta or
- queso fresco
- or any melting white cheese
Equipment
- comal or griddle
Instructions
- Heat a comal or griddle. In a large bowl combine the flours or masa harina, and salt. Make a well in the center and pour oil and water. Stir until a wet dough is formed. The dough will not have elasticity like that of other breads.
- Divide the dough into even sizes.
- Make a flat disc between your palms.
- Place crumbled/grated cheese in center of disc.
- Gather all sides up to make a round pouch and form back into a ball.
- Once shaped into a ball flatten between your palms into a disc.
- Place the shaped pupusas onto the heated comal or griddle, and cook for about 4 minutes on each side.
To serve:
- Beans, salsa, avocado or your favorite sides and toppings
- Prep Time: 20 mins
- Cook Time: 6 mins