Now you can make traditional pupusas at home, without traveling to Honduras.
So you know what pupusas are, it's time to make them right in the comfort of your own home. Be sure to try these little cakes with chismol, as they may be dry without them.
Remember to look for masa harina, not corn flour, in the Latino section in your supermarker. Masa harina is different from corn flour in that it is made with ground homily which has been said to be more nutritious than regular corn flour.
TRADITIONAL PUPUSAS CON QUESO (corn dough with cheese filling)
- 2 cups maseca brand flour, or masa harina
- water
- shredded mozzarella cheese (string cheese, believe it or not, will work)
Using a mixer, or your hands, combine masa harina with enough water to make a pliable dough. Take a piece of the dough, about the size of two golf balls, and flatten it with your hand. Place about 1 tablespoon of cheese on top of the flat dough, then fold the sides up over the cheese until it is covered. Flatten the dough again. The cakes shouldn't be more than a few inches tall. Spray a flat grill with enough oil to keep the pupusas from sticking. Cook the pupusas over medium heat for about 7 - 10 minutes on each side, or until they are brown. It is ok if the cheese oozes out.
EASY PUPUSAS CON QUESO
The dough and the cooking method are the same in this recipe. The only difference is that instead of the cheese being inside the pupusas, they are incorporated all over, resulting in a nice oooey goooey texture inside with bits of fried cheese outside.
- 2 cups maseca brand flour, or masa harina
- water
- string cheese
Mince the string cheese. Make the dough the same way as in the Traditional Pupusa Recipe above. Add the mince string cheese and mix very well. Cook the same way as above.
CHISMOL
- 2 large onions
- 3 green peppers
- 4 ripe roma tomatoes
- fresh lime juice
- vinegar
- sea salt
- Honduran especias (or a blend of garlic powder, oregano, onion powder, and pepper if this ingredient is not available)
Chop onions, green peppers and tomatoes into small cubes. Pour fresh lime juice over mixture and mix well. Add a few teaspoons of vinegar to taste, and the spices. Place in refrigerator and marinate for more than an hour.
Buen Provecho!
