How to make Pupusas with Rhina Jimenez and Danielle Colen of The Inherited Plate

queso fresco

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella

Reduced-fat cheese lowers calories while maintaining creaminess.

loroco

🥗Healthier: spinach

💰Cheaper: zucchini blossoms

Spinach offers a similar texture and flavor profile.

Mix masa harina and salt in a bowl.

Gradually add water until a smooth dough forms.

Divide dough into equal portions and roll into balls.

Flatten each ball into a disc about 1/4 inch thick.

Place a spoonful of queso fresco and loroco in the center of each disc.

Fold the edges over the filling and seal tightly to form a ball.

Gently flatten the filled ball back into a disc.

Heat a skillet over medium heat and add vegetable oil.

Cook each pupusa for 2-3 minutes on each side until golden brown.

Prepare a slaw by mixing shredded cabbage, chopped tomato, onion, vinegar, and cilantro.

Serve pupusas hot with the slaw on the side.

Cooking Techniques

Spice Level:

Allergens