Salvadorian White Corn Cakes with Pork, Beans, and Cheese: Pupusas

Recipe courtesy Alex Garcia

Show: Episode:

Rated 3 stars out of 5
  • Rate This Recipe
  • Read 8 Reviews
Total Time:
1 hr 0 min
Prep
20 min
Inactive
30 min
Cook
10 min
Yield:
6 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 pound corn flour, ground for tortillas
  • 1 cup water
  • 1/3 cup melted butter
  • 2 tablespoons lard
  • 1 onion, cut into small dice
  • 8 ounces roasted pork, diced
  • 8 ounces queso blanco, grated
  • Salt
  • Serving suggestion: Refried beans

Directions

In a standing mixer fitted with a whisk attachment, combine corn flour, water, and butter. Mix until incorporated into dough. Let dough rest for 1/2 hour.

In a medium saute pan melt lard. Add onion and pork and cook until translucent, set aside and cool.

Portion the dough in small balls, approximately 1 ounce, and flatten with hands. Place approximately 1 tablespoon of the pork stuffing on top of each flattened dough and sprinkle with cheese. Cover with another flattened disk of dough and seal edges by pinching them together.

Cook in electric flat top or cast iron griddle for approximately 4 minutes on each side or until golden brown. Serve with refried beans

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 8 reviews

  • on October 04, 2008

    Flag

    it's good finding chefs that do pupusas. i'm from El Salvador and pupusas is known for us. It may seem simple the easy way but with no appliances it's really difficult. kudos to someone letting everyone know about my country's pupusas. but i agree with Eugenia.... this recipe is way more simple than what we actually do.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 05, 2008

    Flag

    the recipe is not very authentic

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 06, 2007

    Flag

    I somewhat agree with some of the other ratings. I am Salvadorian and grew up making these with all the women in my family. Pupusas can be stuffed with pork, cheese, beans, and many other ingredients. However, some of these ingredients, such as loroco, are very difficult to find, so you have to use what's available. For instance, you can use Monterey or Mozzarella cheese instead of quesillo. Pupusas are tradionaly eaten with curtido and a mild tomato sauce (not ketchup or Mexican salsa. I think this recipe is somewhat innacurate but it's ok for beginners who have never made pupusas the tradional way. If you want to eat real pupusas made with authentic ingredients you have to travel to El Salvador. I'm sure this is the case with many other ethnic foods.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Corn Cakes with Walnuts and Sage

Corn Cakes with Walnuts and Sage

By: Rachael Ray
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.