Pupusas

Instructions

1. 1 Combine the masa harina, salt, and warm water in a bowl. Mix with your hands and knead for three minutes until a smooth, soft dough forms. If the dough cracks when pressed, add water one tablespoon at a time. If sticky, add more masa. Cover and rest for ten minutes.
2. 2 Prepare the filling by mixing the shredded cheese with the refried beans to create a combined chicharron-style filling that holds together. This classic combination is called pupusa revuelta and is the most popular filling in El Salvador.
3. 3 Divide the dough into eight equal balls. Take one ball and flatten it into a thick disc in your palm. Place a generous tablespoon of filling in the centre, then fold the edges of the dough up and over the filling, pinching to seal completely.
4. 4 Flatten the filled ball gently between your palms into a disc about twelve centimetres in diameter and one centimetre thick, keeping the filling sealed inside. The dough should stretch smoothly without cracking or exposing the filling.
5. 5 Heat a flat griddle or cast-iron skillet over medium heat with a thin film of oil. Cook the pupusas for three to four minutes per side until golden-brown spots appear and the exterior is slightly crispy with the cheese beginning to melt and ooze at the edges.
6. 6 Serve the hot pupusas immediately with a generous heap of tangy curtido pickled cabbage on top and a side of thin tomato salsa for dipping. These stuffed corn cakes are El Salvador's national dish and cultural treasure, eaten daily by millions.