Pupusa Recipe – a simple step by step guide to making griddled Salvadoran Corn cakes filled with refried beans and cheese with cilantro and scallions. Easy and delicious! Vegan adaptable!
- 2 cups masa harina corn flour (corn meal or polenta is not the same)
- 1 ⅔ cups warm water
- 1 tablespoon olive oil
- 3/4 teaspoon salt
Fillings: (see notes)
Fill a bowl with warm water ( for hand dipping) with a tiny splash of olive oil.
Prepare your fillings, gathering them around. If using the shallot, finely chop and saute until deeply golden and tender.
Dip your hands in the oiled water, divide the dough in half. Then form 4 equal-sized balls ( with each half), a total of eight similar-sized balls, dipping your hands in the water as needed to prevent sticking.
Flatten a ball into a 4 inch round in the palm of your greased hand, creating a cup. (TIP: If the edges crack or crumble, the dough needs a little more water.)
Place a little of the filling inside (1 tablespoon beans, 1 tablespoon cheese, 1 teaspoon shallots, cilantro and scallions) and fold the edges up and around up to enclose. Roll into a neat, sealed round ball.
Heat 1-2 tablespoons oil in a cast iron skillet over medium heat. Cook each side until crispy and golden, about 5-7 minutes, each side. Keep warm in an oven until serving.
To test the dough for the right water content, form a ball the size of a golf ball. Flatten, if edges split or crack, you may want to add little more water. Alternatively, if the dough feels sticky add little more corn flour.
You can keep these totally vegan by leaving out the cheese (or using alternative meltable vegan cheese).
I like the combination of using both beans and cheese, along with the shallots, cilantro and scallions. Up to you. You can keep them kid-friendly by just using cheese.
Make a double batch, saving leftovers to be reheated for another meal.
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