The pupusa series, episode 7: The assembly
The final step to the series that ties everything we've learned together!
We made it to the final learning step of the pupusa series! So far we have learned to make "El Curtido," "La Salsa," "Los frijoles," filling options, and "La Masa." This post is to walk you through the assembly, cooking and give you tips to make the process easier.
How to prepare to make pupusas?
Depending on what type of pupusas you are making some steps mentioned may not be necessary. For example if you want a vegetarian option you won't need to make the chicharron. Decide what type of pupusas you want to make and plan accordingly. Below is the order in which I like to make the ingredients:
Chicharron: Make a batch a few days before and freeze it. If you want it to be fresh make it at least 1 day before you make the pupusas. You can make it the day of but it's about a 2 hour process to make it.
Refried beans: This is a two step process you want to make them from scratch, so I suggest you make them 1-3 days before. You will have to boil the beans first and then refry them.
Curtido: Make 1-2 days before. Like any pickled vegetable, the longer it sits the better it taste!
Salsa: You can make this a day before or the same day. Make sure it has enough time to cool down. The sauce should be room temperature when served.
Vegetable fillings and Cheese: You can prep the same day.
Masa: Prep it no more than 20-30 mins before you start making the pupusas. This should be the last ingredient
What all do you need to make a pupusa?
You should have everything you need in one place during this process. Your workstation should include your dough in the bowl it was prepared, a small container with your preferred oil, and your preferred fillings already mixed. I recommend you set this up right next to your stove on the side that is closest to the sink. In addition you will need a 'comal' (griddle) to cook them on, if you don't have one and you are just making a small amount of pupusas you can use a pan or skillet.
How do I make a pupusa?
The objective is to make a pupusa with a lot of filling and a thin layer of dough. The more you practice the closer you get to this.
Place your griddle or pan on between a med-high heat depending on your stove. It cannot be too low because your dough will get hard. It can't be too high either because it won't cook the dough throughly and burn the outside. Sprinkle water no the griddle or pan and if the water droplets jump around it's ready to go. If the water drops evaporate let it heat up a bit more.
Dip your fingers into the container with oil and evenly distribute a thin layer of oil on both of your hands. This will prevent the dough from sticking to your fingers. Do this anytime you feel the dough sticky throughout the entire process.
Grab a ball of dough that is about 2 inch in diameter. This will determine how big or small your pupusa will be. It's always best to grab more than you will need because the excess can be removed.
Turn this ball into a tortilla with even thickness all around. Do this by pressing down the ball of dough with the palm of your hands as you switch it from hand to hand like you're clapping softly. Don't leave your tortilla too thick because this will impact the ratio of dough to the filling, and if it's too thin it will break when you start to add the fillings.
Hold the tortilla in your less dominant hand and with your dominant hand grab the filling you want to add. Place the filling in the center of the tortilla and close the tortilla in a similar movement to a flower closing up. The dough should now be around the filling and at this point if you feel there is excess dough at the top (point of closure) remove it and put it back in your dough container.
Repeat step #3 and flatten out the ball of dough (with the filling inside) back into a tortilla shape. Take this opportunity to even out your dough and filling and make your dough smooth. Once you reach the desired size and shape place it on the griddle.
Cook it for about 4-5 mins on each side or until dough is fully cooked through.
Let it cool down for about 5 mins, serve and enjoy!!
If this method is too difficult you can try a beginner method:
Use your preferred method to make two small and thin tortillas. By hand or using a kitchen tool.
Place on tortilla on a smooth surface with plastic wrap to keep the dough from sticking
Add the filling on top of the first tortilla
Place the second tortilla on to of the filling
With your fingers start to seal the edge of the tortillas and close all gaps
Smooth our any imperfections and place it on the griddle.
Try the method that is easiest to you! With each pupusa your technique will improve. My first pupusas were not the greatest but with time and practice I have gotten better. If you want to see videos with these techniques head over to @flourishwithg on IG or TikTok!
