How One of the Best Salvadoran Restaurants Makes Pupusas — The Experts

Grind blue corn for masa using a molino with volcanic stones.

Add water to achieve a wetter masa consistency and mix in salt.

Prepare braising liquid with coriander, cinnamon, cumin, and dried chilies, then add salsa inglesa and chicken stock.

Braise beef tongue in the prepared liquid for six hours.

Make sofrito with onions, celery, garlic, tomatoes, and cilantro, then roast it.

Add vegetable stock to the sofrito and let it simmer.

Prepare tamales by mixing nixtamalized corn with wood ash, then fill with black beans and steam for 45 minutes to an hour.

Grind Oaxaca and Monterey cheese for pupusa filling and shape pupusas.

Equipment Needed

Dietary

Allergens