👨‍🍳 作り方

1. 1

   Prepare the Masa Dough: In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should be moist but not sticky. Knead for about 5 minutes until smooth and cohesive. If it feels too dry, add water a tablespoon at a time; if too wet, add a little more masa harina. Cover with a damp cloth and let rest for 10-15 minutes.

   ⏱️ 15 minutes
2. 2

   Prepare the Fillings: Ensure your chosen fillings (quesillo, refried beans, or chicharrón) are ready and in separate bowls. If using quesillo, shred or dice it finely. If using chicharrón, make sure it's finely ground or mashed into a paste-like consistency.

   ⏱️ 5 minutes
3. 3

   Form and Stuff the Pupusas: Lightly grease your hands with oil or lard. Take a golf ball-sized portion of masa dough and roll it into a smooth ball. Create a deep well in the center with your thumb. Spoon about 1-2 tablespoons of your chosen filling into the well. Carefully bring the edges of the masa dough up and around the filling, pinching to seal it completely. Gently flatten the stuffed ball into a disc about 1/4 to 1/2 inch thick. Repeat with remaining dough and fillings.

   ⏱️ 20 minutes
4. 4

   Cook the Pupusas: Heat a lightly oiled or greased griddle (comal or cast-iron skillet) over medium-high heat. Once hot, carefully place the formed pupusas onto the griddle, ensuring not to overcrowd. Cook for about 5-7 minutes per side, or until golden brown spots appear and the masa is cooked through. You're looking for a slightly crispy exterior and a tender interior. Adjust heat as needed to prevent burning.

   ⏱️ 25 minutes
5. 5

   Serve: Remove pupusas from the griddle and serve immediately while hot. Accompany with a generous portion of curtido and a drizzle of salsa roja.

   ⏱️ 1 minute