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In It To Win It Stuffed Pupusas Recipe

In It To Win It Stuffed Pupusas

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on October 15, 2012

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    First, I now have more confidence to make homemade tortillas because of the tip to use parchment paper. The papusas were excellent. The tip to add cumin and cayenne is wonderful. I did not prepare the curtido. Just a note to others who will prepare the curtido, this is his twist on the popular slaw served with the papusas. His slaw has added sweetness to a slaw that is normal served very tart. I am now able to serve papusas 2 times a week because of this recipe. My husband from El Salvador loves the papusas. Wonderful and easy recipe. Thanks Guy and Artie

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  • on October 28, 2011

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    I LOVED THEM.GREAT FLAVORS YUMMIEE

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  • on September 18, 2011

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    we cook together all the time and the wife and i thought it sounded good and it was nasty! followed recipe exactly......tasted like tart vineger,added more fruit hoping it would help. nope! not the first GUY recipe thats like this. do you actualy eat this sssshhh'''' GUY???

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  • on September 12, 2011

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    I made the slaw only and it was not good. Way too tart. I had to add some honey for a little sweetness and it was still not good.

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  • on September 08, 2011

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    love, love it. Easy and delicious too. Great boat food - cooked the pupusas on the BBQ with a rack and although I had to flip them often, they didn't burn, just gave great char lines. Thanks guy

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  • on June 19, 2011

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    Good stuff. Love the slaw. Used crema instead of yogurt, skipped the chorizo because good chorizo can often be difficult to find in New Orleans (believe it or not. And BTW, WHERE does it say "Salvadoran Pupusas" in the recipe's title or description? These are GUY's Pupusas. I have many people from El Salvador, and none of them is as touchy as the self-proclaimed born-&-raised-in-El Salvadorans with their bad reviews. Did you guys even TRY this recipe? Why are you taking this personally? As my friend Blanca says, I think your discourteous behavior is more of an insult to your native country than is one chef's take on one of it's popular dishes. I would instead consider it a compliment to have such a talented chef share his own version of an "authentic" dish. And I have yet to hear from the insulted natives of Buffalo when Bobby "messes" with their famous wings!

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  • on May 08, 2011

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    Have to say looked at the reviews and found is one little off , then took time to read them. Just cause a food or recipe isn't authentic doesn't mean it's bad. I've had them many time from many place. This one it's authentic but is still very good and I found a very nice twist to a normal recipe that most time is made served the same over and over again. It's defiantly worth trying if you enjoy pupusas.

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  • on March 31, 2011

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    Tasty, yes! Easy to make (the masa harina dough handles well, and a nice change from flour tortillas. We are vegetarian, so I modified the filling (no chorizo. Also, I was short of time, so I skipped the Curtido Slaw, which I'm sure would have been a perfect complement. I will certainly make this again, but next time will make the slaw as well. Yum. Filling and nourishing. Thanks.

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  • on March 01, 2011

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    I'm from El Salvador also, This recipe seems like it be easier to make, traditional pupusas are difficult to make. I will definitely try these:

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  • on November 29, 2010

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    These were very tasty!!! I have never had a traditional Pupusa either, but whatever you want to call these, they are great! I suppose that Guy was doing his own spin on a traditional dish and that may make it un-authentic indeed, but nonetheless, these were a delicious and portable party treat. Thanks for another winner, Guy!

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