Ingredient:
For the dough:
- 2 cups (228g) masa harina, white or yellow
- 1 teaspoon chicken bouillon granules, optional
- 1/2 teaspoon salt
- 1 1/2 to 2 cups boiling water
- 2 tablespoons (28g) butter or lard, softened
- Vegetable oil, for cooking
For the filling:
- 1 cup shredded mozzarella cheese or Oaxaca cheese
- 1 cup refried beans, optional
Instructions:
Make the dough:
Step 1: In a large mixing bowl, mix together the masa harina, chicken bouillon (if using), and salt. Add the hot water a little bit at a time while mixing the dough with a rubber spatula, making sure no clumps form.
Step 2: Do not add all the water at once as you may not need it all. It will slowly absorb the liquid, so let it rest for a few minutes and, if needed, add some more water.
Step 3: The dough should be the consistency of play dough and slightly sticky. Mix in the butter. Since the dough will be warm, the butter should incorporate easily.
Step 4: Use your hands or a spatula to make sure it’s distributed evenly through the dough.
Divide the dough:
Step 1: Once the dough is cool enough to handle, wet your hands with a mixture of oil and cold water to keep the dough from sticking to your hands.
Step 2: Divide the dough in half and then divide each half into 6 pieces for a total of 12 pupusas. Roll them into balls about the size of a golf ball.
Step 3: Keep the dough balls covered with a damp cloth to keep them from drying out as you form the pupusas.
Shape the pupusas:
Step 1: Grab a ball in one hand and flatten it into a 3-inch disk.
Step 2: Use your thumb to create an indentation in the center and place a tablespoon of beans (if using) and a heaping tablespoon of cheese in the center. Don’t overdo it or the pupusa will overflow.
Step 3: Gently fold the edges in around the filling to create a ball again and then gently flatten it into a thin 3-inch disk. If your dough starts cracking it may be too dry. Wet your hands and smooth the edges.
Cook the pupusas:
Step 1: Heat a griddle, large non-stick skillet, or cast-iron pan over medium heat. Add a teaspoon of oil, repeating as you cook each batch.
Step 2: Place 2 to 3 pupusas on the hot griddle (depending on the size of your pan) and cook until the edges look golden and a spatula easily slides underneath, about 3 minutes per side. Serve warm. Enjoy !!
Frequently Asked Questions:
1. Can I use lard instead of butter for the dough?
Yes, you can use lard instead of butter. Lard is a traditional ingredient in pupusa dough and can provide a slightly different flavor and texture. Feel free to use whichever you prefer or have on hand.
2. What if my dough is too dry or too sticky?
If your dough is too dry, add a little more warm water, a teaspoon at a time, until it reaches the desired consistency. If it’s too sticky, wet your hands with a mixture of oil and cold water while working with the dough. This will help prevent sticking.
3. Can I make pupusas without the optional chicken bouillon granules?
Yes, you can omit the chicken bouillon granules if you prefer not to use them. They are optional and primarily added for flavor. The dough will still turn out well without them.
4. Can I use other types of cheese for the filling?
While mozzarella and Oaxaca cheese are common choices, you can get creative with the cheese filling. Queso fresco, cheddar, or any cheese that melts well can be used. Mix and match to suit your taste.
5. What are some common toppings or accompaniments for pupusas?
Pupusas are often served with curtido, a pickled cabbage slaw, and a tomato-based salsa. Some people also enjoy them with a dollop of sour cream or crema. The toppings can vary based on personal preference, so feel free to customize your pupusas as you like.
6. What is masa harina, and where can I find it?
Masa harina is a type of corn flour made from dried corn kernels that have been treated with an alkaline solution. It’s commonly used in Latin American cuisine, especially for making tortillas and pupusas. You can find masa harina in the baking or international section of most grocery stores or at Latin markets.
Do I have to use lard or butter in the dough?
While lard or butter can enhance the flavor and texture of the dough, you can also make pupusa dough with vegetable oil if you prefer a vegetarian option. It’s a matter of personal preference.
7. Can I prepare the dough in advance and store it for later use?
Yes, you can prepare the dough in advance and store it in an airtight container in the refrigerator for up to a day. When you’re ready to make pupusas, simply remove the dough from the refrigerator, shape the pupusas, and cook them.
8. What are some variations for the filling?
The most traditional filling for pupusas is cheese, such as mozzarella or Oaxaca cheese. However, you can get creative with your fillings. Some people enjoy adding cooked and seasoned meats, like shredded chicken or pork, in addition to or instead of cheese. Experiment with different fillings to suit your taste.
9. What should I serve with pupusas?
Pupusas are often served with curtido, a pickled cabbage slaw, and a tomato-based salsa.  Sour cream or crema is also a common topping. Additionally, some people enjoy them with a side of refried beans. These accompaniments complement the flavors of pupusas nicely.
