Molly’s Pupusas Salvadoreñas
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).
- 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)
Source: Molly Dengler
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