Easy Pupusas Recipe
Easy Pupusas Recipe
If there’s a food that my boys absolutely love it’s pupusas!
If you’re wondering what a pupusa is, well it’s a traditional Salvadoran dish made of a thick, handmade corn tortilla that is usually filled with cheese, cooked pork meat ground to a paste consistency. This meat mixture is called chicharrón, but it’s not to be confused with fried pork rind, which is also called chicharrón in other Spanish speaking countries. Pupusas can also be filled with re-fried beans, or cheese and Loroco. Loroco is a vine flower bud from Central America.
With El Salvador being so close to Guatemala it’s only natural that Guatemala would have it’s version of a pupusa. We usually make them with any of the above named fillings but also fill them with shredded chicken, shrimp or beef.
This recipe is for shredded chicken and cheese pupusas. Pupusas are almost always accompanied with curtido which is a lightly fermented cabbage slaw that has red chilies and vinegar, and a watery tomato sauce. It’s so delicious. This may seem like a long recipe, but it’s really not. I’m just going to give a lot of details so that you may get the most delicious pupusas when you make them. Okay now that I have my taste buds watering, on to the recipe.
2 Cups of shredded chicken
2 Cups of shredded mozzarella cheese
2 Tbsp. chicken flavor boullion
5 Tbsp. Oil
8 Cups Water (warm)
1. In a medium size bowl add the 2 cups of shredded chicken, the 2 cups of shredded cheese and mix well and put a side.
2. Take the flour and add 6 cups of water, chicken flavor boullion, and 3 tbsp. oil.
3. Mix well until the mixture has a soft consistency and is no longer sticking to your hands.
4. In a small bowl add the remaining 2 cups of water and 2 tbsp of oil. This is what you’ll use to moisten your hands for the following steps to avoid the pupusas sticking to your hands.
5. Make a round ball of the masa mixture about the size of the palm of your hand.
6. Start using both your hands to make a bowl out of the ball.
7. Take some of the cheese and chicken mixture and place it inside of the bowl.
8. Wrap the flour around the chicken mixture and form a ball again.
9. Take both hands and flatten the ball into a tortilla shape. Be sure to make it as thin as possible. Don’t worry if some of the chicken mixture starts to push out of the tortilla or if it cracks in a few places. The cheese will help it stay together once it’s cooking.
10. One you have the pupusa as thin as you can (they will never be as thin as a tortilla so don’t worry) place it on a hot griddle or a skillet.
11. Do not move the pupusa once you set it on the griddle. Let it cook for about 3 minutes. Turn it over and if it’s lightly brown go ahead and flip it over. If it’s not then leave it for another minute. It should look like the pic below when it’s ready to flip.
12. Let it cook for about 3-4 minutes on the second side, then it’s ready to be removed. I like to place them on a glass Pyrex and cover them with a kitchen towel to keep them warm.
Once they’re all done you can serve and enjoy. 🙂
I would love to see your recreations! Please share them with me using the #mysillylittlegang, that way I can share them on my blog and YouTube channel.