Pupusas, when filled with "revuelta," may contain beans and crispy pork skin.
Reminiscent of a thick tortilla or doughy quesadilla, the Salvadoran pupusa also bears a resemblance to another South American stuffed flatbread, the arepa, and is generally accompanied by a refreshing cabbage salad. Fillings may include ingredients as exotic as the loroco, which is a flower blossom native to El Salvador, or any number of different cheeses, beans or meat. After the masa cake has been filled and compressed, it is pan-fried. You may use your hands to "slap" the pupusa flat or a tortilla press to flatten the item into a sturdy disc shape.
Instructions
1. Mix the water and the masa harina together in a bowl with your hands. Look for a good firm and pliable texture.
2. Heat your skillet to medium and lightly grease with oil.
3. Divide the dough into about a dozen pieces and with moistened hands, form balls of about 2 inches in diameter.
4. Make an indentation in the ball with your thumb and add 1 1/2 tbsp of the cheese or other choice of filling inside the ball. Seal shut.
5. Flatten the ball with your hands by slapping it back and forth between your palms or use a tortilla press to form a disc about 5 inches in diameter.
6. Fry the pupusa on high heat in the skillet for several minutes on each side until slightly puffy and brown in spots. Make batches at a time and transfer to a warmed oven until you have fried all the pupusas.
7. Serve with another classic Salvadoran dish, curtido, a spiced cabbage slaw.
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