How To Make Pupusas | Homemade Pupusas Recipe | 4K Cooking Video

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Low-fat cheese reduces calories while maintaining flavor.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers provide crunch without heat.

Prepare the chicharron filling by chopping 4 ounces of deep fried pork belly.

Add 1 diced Roma tomato, 2 cloves of roughly chopped garlic, 1/4 small onion, and 1/4 small bell pepper to a food processor with the pork belly and blend until it forms a paste.

Set the chicharron filling aside.

For the bean filling, add a 15 ounce can of drained small red beans to the food processor along with 1 small diced Roma tomato, 1 clove of roughly chopped garlic, and a little bit of fresh bell pepper. Blend until it forms a paste.

Cook the bean mixture over medium heat until thickened, adding a pinch of salt and cracked black pepper to taste.

Set the bean filling aside to cool completely.

Mix 4 ounces of shredded mozzarella cheese into the chicharron filling and the other half into the bean filling.

In a large bowl, combine 4 cups of maseca and 1 tablespoon of salt.

Add 4.5 cups of hot water and 1 tablespoon of oil to the maseca and mix until smooth and creamy like play-doh.

Cover the masa dough with cling film to prevent it from drying out.

Prepare a water and oil mixture with 1.5 cups of room temperature water and 2 tablespoons of oil to help handle the masa.

Preheat a cast iron griddle over medium-low heat.

Form masa balls, flatten them into discs, and add filling before enclosing the filling and shaping the pupusas.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens