Pupusas—masa flour pouches filled with beans, cheese, and/or meat—are a signature dish of El Salvador. While making them can be a touch tricky at first, it’s not hard once you get the hang of it. Former BA senior food editor Rick Martinez breaks down the technique in these helpful step-by-step photos. Once you’re well acquainted with Salvadoran pupusas, you’ll definitely want to experiment with the fillings. Cooked chicken, carnitas, or chorizo all work well—just make sure the meat is chopped or shredded finely enough that it sits neatly in the dough, and drain off any excess liquid before using it. (You can make the filling a day or so in advance if you prefer to break up the work.) No matter the filling, pupusas pair perfectly with Curtido, a Salvadoran fermented cabbage relish, and this Salsa Roja.
Editor’s note: This recipe was originally published on May 5, 2017.
