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By Evelin Sanchez

Salvadorean Pupusas.

Name: Salvadorean Pupusas.
Prep time: 15 min
Total time: 15 min
Cuisine: American, Latin American
Ingredients: 2 cups Maseca Instant Corn Masa Mix (not the kind for Tamales), available at most grocery stores or here on Amazon; 1.5 cups water; 2 Tablespoons vegetable oil; 1/4 teaspoon salt; 1 cup re-fried beans (canned or homemade); 1 cup shredded mozzarella cheese (or quesillo if you can find it); additional water and oil for your hands

1 step

Prep:15min

Pupusas are a classic dish hailing from El Salvador, but they’re also widely enjoyed in other parts of Central America.

Updated at: Tue, 04 Jun 2024 12:41:55 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories1786.9 kcal (89%)

Total Fat79.5 g (114%)

Carbs223.7 g (86%)

Sugars1.3 g (1%)

Protein52.6 g (105%)

Sodium2010.5 mg (101%)

Fiber32.3 g (115%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupsmaseca

instant corn masa mix, not the kind for tamales, available at most grocery stores or here on amazon

1 ½ cupswater

2 tablespoonsvegetable oil

¼ teaspoonsalt

1 cupre-fried beans canned

or homemade

1 cupshredded mozzarella cheese

or quesillo if you can find it

water

oil

for your hands

Instructions

Step 1

*Mix maseca, water, oil, and salt in a medium bowl until well combined. Dough should be moist and have the texture of play-dough. It should not crack when pinched. If dough is too dry, add more water, 1 tablespoon at a time until the right consistency is reached. Cover dough and allow it to rest while mixing the filling. Heat re-fried beans for 30 seconds in the microwave to soften. Combine with shredded cheese. Divide dough into 10 equally sized portions and form into balls. Wet hands with a bit of water and vegetable oil to prevent sticking. Press dough ball out flat until it’s about 1/2″ thick. Add 2 tablespoons of filling mixture into the center of the dough. Pinch the dough closed around the filling until it forms a ball again. Gently press the ball back out flat until it’s about 1/2″ thick again. Place onto a lightly-oiled griddle over medium heat for about 2 minutes per side, or until pupusa surface begins to brown and blister. Serve hot with salsa or curtido.

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