Let me be clear, in Honduras we also have pupusas, but everybody says that they come from El Salvador. And one of the things that i remember from my first trip to San Salvador, is their delicious mixed pupusas.
You know, the best was the price, for us was almost funny, because you could get very good ones for just 25 cents of a dollar. The current money in this country is US $ just to be clear.
In some small towns you can get them for 20 cents. I am talking about 4 years ago, i don't think the price would be the same now, but i can tell they are cheap and good!!
Now, a bit of info about this dish!!
A pupusa (from Pipil pupusaw) is a traditional Salvadoran dish made of thick, hand-made corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is usually filled with a blend of the following: cheese (queso) (usually a soft cheese called Quesillo found in all Central America), cooked pork meat ground to a paste consistency (called chicharrón, not to be confused with fried pork rind, which is also known as chicharrón in some other countries), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America).
Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador, but it is also popular in neighboring Honduras. Pupusas are traditionally made by slapping the dough back and forth between greased palms.
Here´s the recipe:
Makes 4 or 5 pupusas
Ingredients
Masa harina -- 2 cups
Warm water -- 1 cup
Filling (see variations) -- 1 cup
Method
In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes.
Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
Line a tortilla press with plastic and press out each ball to about 5 or 6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
Heat a greased skillet over medium-high flame. Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done.
Variations
This recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4 to 6 pupusas depending on size.
Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
Pupusas de Frijoles Refritos: With a refried bean filling.
Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling.Loroco can be found in jars at many Latin markets.
Looks good!!! now i am really hungry, its a shame i cannot get the corn flour to do this at home. But i am working in find corn to make the traditional recipe like my ancestors.
now a video showing how to cook them!
Delicious!! Tomorrow will be pupusas time :D thanks for the recipe. My husband is from Guatemala and he loves his pupusas and so do I n.n*
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