Molly’s Pupusas Salvadoreñas
stacie
I lived in Chicago for a year between high school and college where I made a very close friend, Oscar Chacón. During the time I spent with his family, his grandmother taught me how to make a Salvadorian staple, the pupusa. I have been making pupusas for friends and family ever since, and have tried different varieties in El Salvador, Brooklyn restaurants and In Washington DC (the Salvadorian capitol of the US).
ingredients
- 2 cups Masa harina (sold in the ethnic food isle of most grocery stores; look for a white flour-style bag with green lettering that says Maseca)
- 1 cup warm water
- 1 1/2 cups Filling (see variations)
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