How To Make Pupusas With Masa Harina

Massage the whole cabbage with 1 tablespoon of salt for a few minutes until it softens.

Add shredded carrots, diced red onion, oregano, jalapeno, and red chili flakes to the cabbage.

Incorporate apple cider vinegar and a little water to the mixture, then cover and let it sit while preparing the pupusas.

Soak the frijoles (also called frol) for about 6 hours or overnight, then cook them with onion, garlic, and bay leaves until tender.

Blend the cooked frijoles until smooth, then fry them with oil to create refried beans.

In a bowl, combine 2 cups of queso Salvadoreno with the refried beans until uniform in color.

In a separate bowl, mix 2 cups of masa harina with about 2 cups of water, adjusting as necessary until the texture resembles Play-Doh.

Prepare a comal with a little oil, heating it to a good temperature without burning the masa.

Moisten your hands with water, take a portion of masa, flatten it, and add the filling in the center.

Seal the pupusa by closing it like a dumpling, trimming excess masa, and smoothing out seams with moistened fingers.

Flatten the filled pupusa to your desired thickness, then place it on the comal.

Cook the pupusa on one side for about 5 minutes until the bottom changes color, then flip and cook the other side for another 4 to 5 minutes.

Check for cheese escaping from the pupusa as an indicator that it is done, then remove and cover to keep warm.

Equipment Needed

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