Salvadoran Pupusas Guatemalan-style

Salvadoran Pupusas Guatemalan-style Recipe - Authentic Central American Cuisine

Region / culture: El Salvador, Guatemala | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Pupusas are a traditional dish in El Salvador, but they are also popular in Guatemala with a few variations. These delicious stuffed tortillas are typically filled with refried beans and cheese, then cooked on a skillet until crispy on the outside. They are perfect for a quick and satisfying meal.

History

Pupusas have been a staple in Central American cuisine for centuries. They are believed to have originated with the Pipil tribes of El Salvador, who would stuff corn tortillas with various fillings. The dish has since evolved and spread throughout the region, with each country putting its own spin on the recipe.

Ingredients

5 cups of masa harina flour
4 cups of water, approximately
16 – 24 oz (680 g) of canned refried beans
3 cups of soft white cheese
light vegetable oil or light olive oil

How to prepare

In a large mixing bowl, gradually stir water into masa harina until a dough forms a ball that can be handled.
Empty the refried beans into another bowl.
Place the grated cheese into a separate bowl.
Divide the dough into about 25 pieces.
Roll each piece into a ball and flatten between the palms of your hands to about 0.5 inch thick.
Put a spoonful of beans and a small handful of cheese into the center of each pupusa.
Flatten again with the filling inside.
Heat a heavy, wide-bottomed or flat skillet until hot.
Brush the skillet with oil and cook the pupusas on each side for 4 – 5 minutes until they turn a pale golden-brown.
The outside of the pupusas should be firm.

Variations

You can customize the filling of the pupusas by adding cooked meat, vegetables, or even plant-based alternatives like tofu or beans.

Cooking Tips & Tricks

Make sure to use masa harina, a type of corn flour specifically made for tortillas, to get the right texture for the dough.

- Be generous with the filling, but be careful not to overstuff the pupusas, as they may burst open during cooking.

- Use a heavy skillet and brush it with oil to ensure that the pupusas cook evenly and develop a crispy crust.

Serving Suggestions

Pupusas are typically served with curtido, a pickled cabbage slaw, and salsa roja, a spicy tomato sauce. They can also be enjoyed with a side of rice and beans for a complete meal.

Cooking Techniques

Cook the pupusas on a hot skillet to ensure that they cook through and develop a crispy crust on the outside.

Ingredient Substitutions

If you can't find masa harina, you can use regular cornmeal mixed with water to make the dough. You can also use different types of cheese or fillings to suit your taste.

Make Ahead Tips

You can prepare the pupusa dough and filling ahead of time and store them in the refrigerator until ready to cook. Just make sure to let the dough come to room temperature before shaping and cooking the pupusas.

Presentation Ideas

Serve the pupusas on a platter with a side of curtido and salsa roja for a colorful and appetizing presentation.

Pairing Recommendations

Pupusas pair well with a cold beer or a glass of horchata, a traditional Central American rice drink.

Storage and Reheating Instructions

Store any leftover pupusas in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Each pupusa has around 250 calories, making it a relatively low-calorie meal option.

Carbohydrates

Each pupusa contains approximately 30 grams of carbohydrates, mainly from the masa harina and refried beans.

Fats

Each pupusa contains around 10 grams of fat, primarily from the cheese and oil used for cooking.

Proteins

Each pupusa provides about 8 grams of protein, coming from the refried beans and cheese.

Vitamins and minerals

Pupusas are a good source of calcium and iron, thanks to the cheese and beans used in the filling.

Alergens

Pupusas contain dairy and gluten from the cheese and masa harina, so they may not be suitable for those with lactose intolerance or celiac disease.

Summary

Pupusas are a balanced meal option, providing a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Pupusas Guatemalan-style are a delicious and satisfying dish that can be enjoyed as a snack or a main meal. With a crispy exterior and a gooey, cheesy filling, they are sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my friend Maria in Guatemala. Maria was an amazing cook, and she always had the most delicious dishes prepared for us whenever I came to visit.

On this particular day, Maria invited me into her kitchen and told me she had a special recipe to share with me. She called it "Salvadoran Pupusas Guatemalan-style." I had never heard of pupusas before, but I was eager to learn how to make them.

Maria began by showing me how to make the dough for the pupusas. She mixed masa harina with water and a pinch of salt until it formed a smooth, pliable dough. Then, she demonstrated how to form the dough into small balls and flatten them into thick discs.

As Maria worked, she told me the story of how she learned to make pupusas herself. She explained that she had a Salvadoran friend who had taught her the traditional method of making pupusas, but she had put her own twist on the recipe to make it uniquely Guatemalan.

After shaping the dough, Maria showed me how to make the filling for the pupusas. She used a mixture of refried beans, cheese, and cooked pork, all seasoned with a blend of spices that she had learned from her mother. The combination of flavors was incredible, and I couldn't wait to try the finished product.

Once the pupusas were assembled, Maria cooked them on a hot griddle until they were golden brown and crispy on the outside. The smell that filled the kitchen was mouthwatering, and I knew that this was going to be a recipe that I would cherish for years to come.

As we sat down to eat, Maria watched me take my first bite of the pupusa. I couldn't believe how delicious it was. The crispy exterior gave way to a warm, gooey filling that was bursting with flavor. I savored every bite, knowing that I had stumbled upon a truly special recipe.

After finishing our meal, Maria handed me a handwritten copy of the recipe for the pupusas. She told me that she wanted me to have it so that I could share the dish with my own family and friends back home.

I thanked Maria profusely for her generosity and promised to make the pupusas for my grandchildren when I returned to the States. I knew that this recipe would become a treasured part of my culinary repertoire, and I couldn't wait to share it with the people I loved.

As I boarded the plane to head back home, I tucked the recipe for Salvadoran Pupusas Guatemalan-style into my bag, knowing that it would serve as a delicious reminder of the wonderful time I had spent with Maria in Guatemala. And every time I make the pupusas for my family, I think of her and the special bond we share over our love of cooking and sharing recipes from around the world.