Houston chef Evelyn Garcia shows how to make Salvadoran pupusas

Put on gloves and add Maseca (fine ground corn flour) to a bowl.

Add a splash of olive oil to the masa.

Start adding water to the bowl and mix with hands until the dough is sticky, not dry.

Shape the dough into a ball and flatten it slightly, making an indentation in the center.

Fill the indentation with cooked pork and cheese.

Seal the filling inside the dough and shape it into a ball.

Press the ball into a flat disk using hands or a plastic sheet.

Heat a skillet with a little oil and place the pupusa in the skillet.

Cook until golden brown on both sides.

Equipment Needed

Dietary

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