I don't think I could learn how to make pupusas from written instructions but I think I could learn it from a video like the one linked below.

The technique is much like the one I learned from an Indian friend for making alloo paratha, except the ingredients are different. You start by making a round pouch of dough with the filling inside. The pouch is then flattened and baked on a comal or griddle. Paratha uses wheat flour dough instead of masa.

I ran across the pupusa video (and many more) while searching for the method used by a woman in San Miguel Allende for making a certain type of gordita which was about 3/8" thick masa filled with cheese. IIRC they were fried. They were good! She sold them on the street in the shade of an overpass. I wonder if she is still there.

Jim

Here is a link that might be useful: Pupusas

I love them too. I just mix regular dry masa with water (I add salt, but I don't think that's traditional) and shape into a ball. Squeeze the ball around my thumb to make a hollow indentation, add grated or chopped cheese, pinch shut, smush, and pan fry. If you aren't used to making tortillas by hand, probably yours will be a little fatter than the ones you had, and you won't be able to get quite as much filling in, so it may be easier to start with just cheese the first time. I used whatever cheese I had, but I like the fresh cheese. Working in a very Hispanic area, there are a billion kinds of it, and I never know which one to buy. I think some melt and some don't. Did you try the curdito? I'm crazy about it. I think acidulated cabbage is underappreciated.

I did eat the curdito - I think it is similar to what is used in fish tacos. Anyway, it added a nice crunch and a bit of coolness - the pupusas very served extremely hot.

I've made quesadillas fritas from fresh masa that I did completely by hand and deep fried (like I had in Mexico), and so I think this should be fairly easy. It's just that the ones I had were an unusual thickness, and they varied from the quesadillas fritas only in size, shape, and cooking method. The pupusas were cooked on a comal like regular quesadillas.

I finally did find this site which has a bunch of hints/suggestions for pupusas (they do not all agree), and so I think that will be me started. They look so easy to make that I think they will be great for a quick meal, and I won't have to heat my deep fryer like I did for my quesadillas fritas. I'll have to buy some cabbage so that I can have some curdito on hand, however. Last night I made a huge batch of tabouli to use up some of the vast amounts of parsley and mint in my yard, and it also used up all my large ripe tomatoes, although I still have plenty of cherry tomatoes. I don't think I could substitute tabouli for curdito, however, although I considered it.

Thanks for the youtube link, Jim, but I won't be able to view it until I get home! Next I might try alloo paratha. I had to look up IIRC - I thought IRC was a place.

Lars

Ah. It sounds like what you had is what I think of as an arepa. I usually think of a pupusa as fatter and pretty small- like the mouth of a pint glass. I find it tricky to get masa thin by hand and to keep the filling inside, and I think your quesadilla experience will be handy.

The pupusas we had looked like the ones on this site, and they were at least 6" in diameter, which is larger than what you would normally get in El Salvador. They may have been inspired by arepas. When I make pupusas, I'll photograph them, if they come out nicely! I'm hoping that my tortilla press is adjustable.

Lars

This is why I love this forum! New foods, new flavors, new techniques, new recipes! All shared with good will and good eating for all!

"When I make pupusas, I'll photograph them, if they come out nicely!"

And if they don't come out nicely? :-)

Jim

The arepas/ thin pupusas are so good. They hold more filling and have more crispy parts. I couldn't get them that thin, though. All the videos I can find have them being shaped by hand, but everyone seems to do it differently. I don't know why you couldn't make a tortilla in the press, fill it, and either fold it in half and flatten it out again or put another on top and squish the edges together. I'd be interested to hear how you make out.

If they are not photogenic (like much of my cooking), I'll just eat them.

Lars

"I'm hoping that my tortilla press is adjustable."

Yes. That would be necessary if using a press to make pupusas, which are much thicker than tortillas. The plates of a tortilla press are parallel only for a particular thickness of tortilla. My first tortillas were slightly thicker at one edge than the other. A friend solved the problem by adding a shim of thin paperboard under the tortilla. But, as a designer, I'm sure you are well aware of the geometry involved.

Your project interests me. I will be encouraged to try it myself if you are successful. I suspect it will be necessary to pat them out by hand and that it will require some knack.

Jim