Home Cooking

pupusa guidance


Home Cooking 7

pupusa guidance

bear | Aug 18, 2008 07:00 AM

Are there any pupusa experts out there? I made them yesterday, and they were good but not as thin and crispy as the pupusas I've had out. I used reconstituted masa for tortillas, took a ball a bit larger than a ping pong ball, sort of flattened it, and then put in some beans and cheese. I enclosed the filling to make a ball shape, and flatted the ball by sort of slapping it back and forth, with some oil on my hands, after watching youtube videos. Then I cooked them on a lightly oiled griddle over medium heat.

When forming them, they cracked so that some of the filling showed through, even after I added some more water to the masa. Also, the edges seemed a bit thick and bland, and the filling seemed to stay more to one side instead of spreading out. They were still tasty, and I'll make them again, but would like to fine-tune them a bit. I served them with curtido, guacamole, salsa and carnitas.

Any hints would be appreciated, as well as tips on gorditas, sopes, or any other masa-based treats.

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