Pupusas
Thick flatbread stuffed with various fillings, such as cheese, pork, beans, or a combination.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cerritos Pupuseria (Sterling)
Pupusas have pre-Columbian origins, believed to have been first created by the Pipil tribes who inhabited the region now known as El Salvador. The original pupusas were likely vegetarian, filled with squash blossoms, herbs, and edible flowers. With the arrival of the Spanish, pork and cheese were introduced, evolving the dish into its more modern form.
Pupusas are a staple of Salvadoran cuisine and a significant part of the country's cultural identity. They are more than just food; they are a symbol of national pride and are often enjoyed during family gatherings, celebrations, and everyday meals.
National Dish
Pupusas are considered the national dish of El Salvador. Their widespread popularity and cultural significance are deeply ingrained in Salvadoran society.
Pupusa Day
El Salvador even has a National Pupusa Day, celebrated every second Sunday of November, with festivals and events dedicated to the dish.
Social Gathering Food
Pupusas are commonly enjoyed at family gatherings, parties, and community events, fostering a sense of togetherness and shared heritage.
Affordable and Accessible
Pupusas are relatively inexpensive and widely available, making them accessible to people from all socioeconomic backgrounds.
Pupusas offer a savory and slightly tangy flavor profile. The masa provides a subtle corn sweetness, while the fillings contribute rich, savory, and often slightly salty notes. Curtido adds a vinegary, spicy, and refreshing contrast, and salsa roja provides a mild tomato-based heat.
The flavor comes primarily from the combination of the corn masa dough, the fillings (chicharrón, cheese, beans), and the toppings. The masa provides a grounding, earthy base. Chicharrón lends a rich, porky flavor; cheese adds a creamy, salty dimension; and beans contribute an earthy, slightly sweet element. Curtido, a fermented cabbage slaw, delivers acidity and a slight heat, cutting through the richness of the pupusa. Salsa roja, typically made with tomatoes, onions, and peppers, provides a mild, savory heat.
Masa Consistency
The masa should be soft and pliable, similar to playdough. If it's too dry, add water, a tablespoon at a time. If it's too wet, add more masa harina.
Filling Technique
Make a small well in the center of the masa ball, fill it with your desired filling, and then carefully close the dough around the filling, ensuring there are no gaps. This prevents the filling from leaking out during cooking.
Cooking Temperature
Cook the pupusas on a lightly oiled griddle or comal over medium heat. Cooking them too quickly can result in a burnt exterior and undercooked interior.
Pressing the Pupusas
Use a tortilla press lined with plastic wrap or a ziplock bag cut open to flatten the pupusas. Alternatively, you can gently pat them out by hand between two pieces of plastic wrap.
Curtido Preparation
Prepare the curtido at least an hour in advance to allow the flavors to meld and the cabbage to soften slightly. The fermentation process also mellows out the strong cabbage flavor.
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