Chef/Owner Jesse Lemus
El Salvador’s national dish is traditionally eaten with your hands.
2 cups Maseca maize flour (available at Mercadito Latino)
1 1/2 cups water
2 Tbsp vegetable oil
salt to taste
1. Mix flour, water and salt thoroughly to form dough.
2. Make a ball with about 4 Tbsp of dough and flatten into thick disk approximately the size of a DVD. Hands should be wet when making dough to achieve a slightly sticky consistency.
3. Add 1 Tbsp each of filling to the centre of disk. Fold over one edge to cover filling, and press edges together to seal the pupusa. Flatten until 1/2 cm thick, making sure edges don’t crack. Repeat with remaining ingredients.
4. On a non-stick pan or griddle, cook pupusas for 2 minutes per side, or until edges are golden brown and cheese starts to melt.
5. Serve with curtido (pickled cabbage slaw) and salsa roja (red tomato salsa).
Yield 10-12 servings