Pupusas, how do they work?
August 6, 2013 1:32 PM   Subscribe

May I please have your advice on making pupusas from scratch?

Now that I have my curtido down, I need to learn to make pupusas at home. But how? Early experiments have ended in doughy blobs, perhaps because I am accustomed to making bread, and pupusas call for -- something else? A defter, different touch?

I am looking for your tried-and-true techniques, recipes, additions, and suggestions. Links to particularly good tutorials appreciated.

My thanks, as ever.
posted by MonkeyToes to Food & Drink (7 answers total) 18 users marked this as a favorite
 
Are you using masa harina?
posted by empath at 1:44 PM on August 6, 2013


Response by poster: Are you using masa harina?

Yep.
posted by MonkeyToes at 1:46 PM on August 6, 2013


Masa Harina is especially made for tortillas. Usually a 2:1 ratio of Masa to water. Don't get all into it with the kneeding, just combine until you get a smooth ball, then leave it alone for about 10 minutes to settle.

Some recipes call from rolling them out on a floured surface, but I do the hand slapping method that I learned in mi barrio in Arizona.

It sounds like you've got too much moisture and that you're working the dough too much.

Also, try very cold water.
posted by Ruthless Bunny at 1:54 PM on August 6, 2013


When I saw them making them in El Salvador, they started with a ball and just kind of roughly patted them until they were flattish, and then dropped them on the griddle. Definitely no rolling involved. The flame was pretty hot, too.
posted by empath at 2:00 PM on August 6, 2013 [2 favorites]


Best answer: One of the most important and touchy aspects of pupusa-making seems to be ensuring that you are keeping the dough wet enough that it doesn't crack or split as you take pains not to overwork it.

What's worked for me:
- 2 cups masa harina per 1.5-1.75+ cups warm water, add a pinch or two of salt
- Slowly add warm water to the masa harina/salt mixture, then knead with damp hands until you have just reached a PlayDoh-esque consistency. If it's too dry, add warm water in drips and drabs; too wet, add masa harina in small pinches.
- Keep a damp towel over your big masa ball as you work.
- Break off a golfball-sized piece of dough, cup it gently in one hand, and slowly form it into a bowl shape, dipping your fingers in warm water to moisten the dough as needed.
- Add a heaping tablespoon of your favorite filling* to the inside of the 'bowl,' then pinch the edges of the dough to close over the top of the filling, and roll it between your hands until it's back in a ball shape.
- Gently flatten out each ball into a disc on parchment paper using damp hands, evenly pressing them down from the center to the edges until each disc is about 4-5" in diameter, and 1/4-1/3" thick.** If the edges of the disc crack, dip your fingers in warm water and work out the cracked spots.
- Fry each pupusa in a lightly oiled pan (cast iron is best for evenly-applied heat) until nice dark brown spots appear, about 5 minutes per side.
- Nom.

* Terry Hope Romero's amazing cookbook, Viva Vegan!, has awesomely detailed step-by-step instructions and a slew of fantastic filling recipes.
** This is a really nice photo tutorial, and it shows you how to expertly form discs by rotating the dough ball in your hand as you press down with one thumb and then slap it between your palms, as opposed to simply mashing it flat on a hard surface. I don't have the technique down, so parchment + manual mashing it is.
posted by divined by radio at 2:13 PM on August 6, 2013 [21 favorites]


Response by poster: This is a really nice photo tutorial

YES. Exactly the kind of tutorial I was looking for! Thanks!
posted by MonkeyToes at 2:54 PM on August 6, 2013


Response by poster: Best Answer for divined by radio! Finally had the chance to try your advice, which worked well. The photo tutorial you provided was exactly on point and tremendously helpful. Thank you so much for taking the time to give such clear instructions and such good supporting materials. Cheers!
posted by MonkeyToes at 10:50 AM on September 7, 2013


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