How Do You Make Salvadoran Pupusas?
The Salvadoran Pupusa is something many Latinos salivate over. It is a thick tortilla usually filled with cheese and pork meat, fried and often served a tomato salsa and “curtido,” which is a cabbage salad in a vinagarette. There are many variations of the filling. Step 1 Your first step is either to make the “masa” or tortilla, or you can often purchase masa already made to use. To make the masa, purchase instant corn masa flour called, “Maseca” in your grocery store’s flour aisle. (This is used for tamales, empanadas, gorditas, and other items as well). The instructions are on the back, but you generally mix 1 cup of the Maseca mixture for every 2/3 cup of water, and add 1/8 teaspoon of salt. Combine the Maseca with the salt first, then add in the water. Mix 2 to 4 minutes until the dough is soft. Step 2 Mix grated “queso fresco,” which you can pick up in any cheese section of your grocery store. Otherwise use farmer’s cheese. If you have seasoned pork meat, that was cooked the night
