Recipe: BethAnn Minkler’s Pupusas


2 cup masa harina
1-1/2 cups warm water (+ 3 T)
1 Tbsp. ground cumin
1/2 tsp. salt


Mix together masa harina, cumin, and salt. Add 1-1/2 cups of water. Mix with a fork. As the masa begins to form a dough you will have to use your hands to knead the dough. The dough should be soft but not sticky. If the dough is too dry, add more water 1 tablespoon at a time.

To make pupusas, take 1/2 cup dough into your hand. Form into a ball. With your thumb push a deep hole into the middle. Fill hole with 1-2 tablespoons of filling. Pinch and push the hole shut. Flatten the pupusa between your hands, being careful not to squish the filling out. Lay 1/4” thick pupusa on a slightly oiled med-high heat griddle. Cook 2-3 minutes on each side until golden brown and filling is hot.

Serve with curtido, hot sauce and/or sour cream

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Ground beef substitute
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