Learn how to prepare Salvadoran Pupusas

Hello earthlings from the Paulina Cocina community! We hope you are very well, and eager for gastronomic knowledge. Today we want to introduce you to the “Salvadoran Pupusas”, who are not ladies who walk the streets of El Salvador, but rather delicious tortillas that are prepared with different fillings and are irresistible.

In that country they are a very important part of their culture and you cannot visit El Salvador without trying these wonderful delicacies, which can be made from corn, or its most current version, rice.

In this opportunity, we are going to tell you everything about Salvadoran pupusas, their origin, how they are made, the different types that exist and, of course, the recipe so that you can enjoy them at home.

About Salvadoran pupusas

What are Salvadoran pupusas?

Las Salvadoran pupusas are a typical dish of El Salvador which has become popular in many other Central American countries, since it is also customary to eat in Honduras and Guatemala. It is a corn or rice tortilla that is filled with different ingredients such as cheese, beans (beans), chicharrón or loroco, among others.

Due to their shape and presentation, Salvadoran pupusas are similar to venezuelan arepasbut they also bear some resemblance to the mexican tortillaespecially the one that is prepared with cornmeal.

What are Salvadoran pupusas made of?

Salvadoran pupusas are made with corn flour, or rice flour, water, and salt. Once the dough is formed, small balls are formed that are filled with different ingredients of your choice and given a circular shape.

The pupusas are cooked on a hot griddle or griddle and turned several times so they cook evenly.

Varieties of pupusas in El Salvador

Some of the most popular varieties of pupusas are:

• Pupusas of cheese
• bean pupusa
• Pupusas of chicharron
• Pupusas de loroco (plant whose flower is edible and aromatic. One of the main condiments in Salvadoran cuisine)
• Stir-fried pupusas, with chicharrón, cheese and beans
• Tender pumpkin pupusas (squash)

But you can also find varieties such as: spinach pupusas, chicken pupusas, tuna pupusas, shrimp pupusas, tuna pupusas, among others.

Origin of pupusas: is it a Salvadoran food?

Pupusas, like many of the foods in America, originated in pre-Hispanic times, from the production of corn in the native peoples of the region. However, it is debated whether the origin of the pupusas belongs to El Salvador or Honduras, since that country also claims its authorship.

Anyway, El Salvador has adopted pupusas as an emblematic and traditional food, which is part of their own culture and even has its day of celebration. The second Sunday of November of each year was declared as the “National Pupusa Day”in which festive activities and pupusa contests are organized.

Original Salvadoran pupusas recipe

• Yield: 12 servings
• Preparation time: 1 hour

Ingredients

• 4 cups of cornmeal
• 2 cups of lukewarm water
• 1 teaspoon salt
• 1 cup grated cheese
• 1 cup of refried beans
• Sauce and curtido to accompany

How to make Salvadoran pupusas step by step

1. In a large bowl, mix the cornmeal with the warm water (little by little) and the salt until the dough is smooth and manageable. Let rest for 15/20 minutes, covered with a cloth.
2. Once the dough has rested, form small balls the size of a golf ball. Tip: You can moisten your hands or put a little oil on them for assembly.
3. To fill them, make a hole with your fingers in each ball of dough, until it is big enough to add the filling.
4. Add about 1 tablespoon of grated cheese or refried beans to the hole in the dough. Carefully close the hole and reshape the ball of dough. Flatten each filled ball of dough with your hands to shape it into a tortilla.
5. Cook the pupusas on a hot griddle or skillet for 2-3 minutes on each side.
6. Serve hot with sauce and curtido, or with the chosen accompaniment.

For the refried bean filling

Ingredients

• 2 cups of kidney beans cooked and drained
• 1/4 onion chopped
• 1 minced garlic clove
• 2 tablespoons of oil
• 1 teaspoon cumin powder
• Salt and pepper to taste

Procedure to make the refried beans

1. In a frying pan, heat the oil and sauté the chopped onion and garlic. Once golden, add the cooked beans. Season to taste and add the cumin. Cook for about 5 minutes over medium heat, until the flavors are well integrated.
2. The mixture can be used like this or processed with a mixer to make it look like a paste.

The curtido to accompany the pupusas

Ingredients

• 1/2 head of cabbage, shredded or cut into thin strips
• 1 grated carrot
• 1/2 onion cut into strips
• 1/2 cup white vinegar
• 1/4 cup of water
• 1 teaspoon oregano
• 1 pinch of cumin powder
• Salt and pepper to taste

How to tan step by step

• In a large jar mix the chopped cabbage, the grated carrot and the onion cut into strips.
• In a small pot, mix the white vinegar, water, oregano, cumin, and season to taste. Heat over high heat until it boils.
• Remove the mixture from the heat and pour over the cabbage, carrot and onion mixture. Mix everything and cover the jar.
• Let marinate in the fridge for at least 2 hours before serving.