Pupusas Guatemaltecas

Step by stepInstructions

1. Mix the masa harina, salt, and warm water into a soft, smooth dough; cover with a damp towel and rest for 10 minutes.
2. Keep the fillings separate: cheese, beans, and chicharrón, each in its own bowl.
3. Divide the dough into 12 balls; press a well in one ball, fill with a spoonful of cheese or beans, and pinch the dough closed, then pat it into a thick 4-inch disc between your palms.
4. Cook the pupusas on a hot, lightly oiled griddle or comal for 3 to 4 minutes per side, until blistered and golden, pressing gently with a spatula.
5. Serve immediately, topped with curtido and tomato salsa; the filling should be molten, so eat them while they are hot.