Ingredients
Original recipe: 8 pupusas; 2 per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 gmasa harina made from 100% corn
- 420 mlwarm water
- ½ tspsalt
- 250 gprepared vegetarian refried beans, cooled and thick
- 240 gvegetarian melting cheese such as mozzarella, grated
- 1 tbspneutral oil for hands and griddle
Make it
- Mix masa harina and salt, then work in the warm water to form a soft dough. Knead for 2 minutes, cover and rest for 10 minutes so the flour hydrates.
- Combine the cooled beans and grated cheese and divide into eight portions. Divide the dough into eight balls, keeping them covered to prevent dry edges.
- Lightly oil your hands. Pat each ball into a thick disc, cup it, add a filling portion and bring the dough around it to seal. Pat gently into a 10–12 cm cake about 1 cm thick, sealing any cracks with a damp finger.
- Warm a large griddle over medium heat and brush lightly with the remaining oil. Cook four pupusas at a time for 5–6 minutes per side, until golden in patches and the dough is cooked through, reducing the heat if they brown too quickly.
- Transfer to a clean cloth to keep warm while cooking the second batch. Serve two pupusas per person while the cheese is melted.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.