A common sight around Guatemala is a pupusería - a restaurant where you can find pupusas. Though people generally think of El Salvador when they think of pupusas, this tasty food is extremely popular in Guatemala, as well.
We decided to take the opportunity to learn how to make pupusas since we'd learned how to make masa and how to make corn tortillas, and you, our readers, have the chance to see step-by-step how we did it. So heat up your estufa and get ready to cook!
How to Make Pupusas
To make this fried, stuffed, corn-meal-like Guatemalan delicacy you must first start with masa. You should have prepared your meat (usually pork cooked and made into a paste-like consistency) cheese (usually a queso fresco, white with loroco, jalapeño or plain) or beans to put inside. (click on any picture to see large version)
When the masa is the right consistency; like plasticine, pliable but not sticky, you are ready to divide it into balls.
Flatten the balls with your hand until they are a roughly uniform one-half inch disc. You are now ready to fill them with your favorite filling.
We filled ours with jalapeño queso fresco and shredded beef. When we ran out of meat, we filled a few with the jalapeño queso fresco and well-seasoned black beans. After filling the pupusa, you will need to bring the sides up and around the filling so that it is completely contained.
After completely covering the filling with the masa, carefully flatten it back into a disc shape. It is now ready to be fried in hot oil.
Once the pupusa has turned a golden brown on one side, flip it and allow the other side to cook equally. Have a plate with a paper towel prepared to absorb the excess oil when you are finished cooking. You may also want to prepare repollo (cabbage), cooked or as sauerkraut, and salsa to accompany the pupusas as this is a common topping in a pupusa recipe.
Top with repollo and salsa, or your choice of topping and enjoy!