Shredded Meat Pupusas
Updated Sept. 28, 2023
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Masa dough from tortilla recipe (Steps 1 and 2)
- Vegetable oil
- ¾cup Shredded Red-Chile Meat (see recipe), or a combination of cooked beans and shredded cheese
Nutritional analysis per serving (6 servings)
69 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Divide the dough into 6 balls about 2 inches in diameter. With lightly oiled hands, hold a ball in one hand, and use your other thumb to make an indentation. Flatten the edges to create a small bowl. Put about 2 tablespoons of the shredded meat (or other filling) into each bowl. Wrap the dough around the filling, and pinch to seal the edge. Pat it back and forth between your hands to flatten into a ¼-inch-thick disc; make sure the filling doesn’t leak.
- Step 2
Cook in an oiled skillet over medium-high heat until browned and slightly puffy, 3 to 4 minutes per side. Serve immediately.
Private Notes
Comments
If you’re getting a mouthful of masa it’s because you’re not shaping the pupusas correctly. Watch anyone at a pupuseria, the filling goes to the edges and often a bit out making the crispiest most delicious lace. These are not arepas. The more you make them the better you will get at thinning out the masa. Also, use better quality harina and cook on high heat. In El Salvador, you don’t use an oiled pan. You dip your fingertips in oil as you form and toss on a piping hot comal or plancha.
Papusas are usually served with raw pickled strips of cabbage and grated carrots. It adds a lot of flavor. You put a layer on top of the papusa.
If you’re getting a mouthful of masa it’s because you’re not shaping the pupusas correctly. Watch anyone at a pupuseria, the filling goes to the edges and often a bit out making the crispiest most delicious lace. These are not arepas. The more you make them the better you will get at thinning out the masa. Also, use better quality harina and cook on high heat. In El Salvador, you don’t use an oiled pan. You dip your fingertips in oil as you form and toss on a piping hot comal or plancha.
Yes, exactly. Also, there should be a recipe for curtido as I've never eaten a pupusa without it.
Papusas are usually served with raw pickled strips of cabbage and grated carrots. It adds a lot of flavor. You put a layer on top of the papusa.
The masa didn’t taste like anything. If you add lime it adds some taste.
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