One of our favorite ways to “travel” as a family is cooking International Inspired recipes for dinner at home, like Chicken Shawarma Bowls, Gallo Pinto, or this Bánh Mì Sandwich.
How to make Pupusas:
Make Dough: Add masa harina (corn flour) and salt to a large mixing bowl then add the warm water, little by little, while mixing the dough with your hand until you get the consistency of a soft play dough. Add butter and chicken bouillon if you’d like, for extra flavor. Scoop dough into golf-ball-size portions, dipping your hands in an oil and water mixture as needed if the masa is sticking to your hands. Assemble: Pat the dough into a pancake in your hand, about 4 inches in diameter. Add a Tablespoon of refried beans in the center and a sprinkle of shredded cheese. Fold the edges up and pinch to close into a ball. Gently pat/slap the dough back and forth between your palms to form it back into a thin pancake. Cook and Serve: Place pupusas on a hot, dry griddle or skillet and cook for 2-4 minutes on each side, until golden. Serve immediately, topped with curtido and salsa roja.
Storage and Freezing Instructions:
Store leftover masa dough can be stored in the refrigerator in an airtight bag or container for 1-2 days. Add a little more warm water to it, as needed, to make it soft before using. Store leftover cooked pupusas in an airtight container in the fridge, and reheat on a hot griddle or skillet. To Freeze uncooked pupusas, “flash freeze” them on a baking sheet for 30 minutes, then store in an air-tight container, separated by parchment, for up to 3 months. Thaw completely in the fridge before cooking and serving.
Recipe Variations:
Filling: Feel free to try different filling combinations. It is popular to include beans, meat, and cheese.
I originally shared this recipe May 2019. Updated August 2022 and May 2024.
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