Pupusas Sazonadas
Chef Yadi's twist on Salvadoran pupusas, made with Masienda's heriloom corn masa and our own Sazón y Adobo for extra color y sabor!
By Chef Yadi Garcia | @happyhealthylatina
Masa, the heart of many dishes from tortillas to tostadas, tamales, sopes, and pupusas, is a dough made from xitxtamalized, stone-ground corn. I’m so excited today to be using Masa from Masienda to make my spin on pupusas. Masienda proudly partners with hundreds of traditional farmers to grow and source heirloom corn, which made my papusas especially delicious.
Pupusas– the national dish of El Salvador– are a beloved kind of griddle cake or flatbread from Central America, believed to have originated from the Indigenous Pipil tribe over 2,000 years ago. Given it's history, it's one of the OG's of ancestral comidas – and it’s the perfect dish to make the classic way or add your own culinary flair.
Today, I based my pupusas on a recipe from Jorge Gaviria’s new cookbook, MASA: Techniques, Recipes, and Reflections on a Timeless Staple. Here we use Masienda’s Heirloom White Corn Masa Harina and Loisa’s Sazon and Adobo to bring a burst of color and sabor to our masa, resulting in a vibrant, flavorful pupusa. I love remixing the fillings with items like sweet plantain, chicharrones, or even my favorite Caribbean hot sauce. In these, I've used refried beans and queso blanco, but I encourage you to have fun with it and try different fillings. ¡Buen Provecho!
Masa reveals the history and science behind masa as well as the replicable techniques and tools for making your own masa at home. You can get your copy of the cookbook from Masienda's website! Enjoy!
Pupusas
Chef Yadi Garcia
6 Pupusas
Ingredients
1 cup Masa Harina- white corn
1 tbsp Loisa Organic Sazon
1 tbsp Loisa Organic Adobo
- 1 tsp Loisa Sal Marina
- 1 cup warm water
blank
½ cup organic refried beans
¼ cup queso fresco or mozzarella
blank
6 tbsp curtido
¼ cup sweet and spicy jalapeños
Directions
Mix 1 cup Masa Harina, Loisa Sazón, Adobo, and Sea Salt. Whisk together and combine.
Slowly add 1 cup of water and combine flour until a dough forms.
Form a small ball between your hands. Dip your fingers in oil and water combo to prevent dough from sticking to your hands. Make an indentation with your thumb in the center of the dough ball.
Use 1 teaspoon of each bean and cheese and place into the dough. Seal and form a ball again. Then pat back and forth between your hands rapidly until you form a disc. Repeat until you’ve used all the dough.
- Heat a skillet over medium-high flame with 2 tbsp coconut or avocado oil.
Add 2-3 pupusas at a time and cook 4-5 minutes each side. Until dough is cooked through and the pupusas are golden brown with some char.
Serve warm with your favorite toppings like curtido (fermented cabbage slaw), sweet and spicy jalapeños, and some more queso fresco on top.
Featured Articles
View All
Pupusas
Chef Yadi Garcia
6 Pupusas
Ingredients
1 cup Masa Harina- white corn
1 tbsp Loisa Organic Sazon
1 tbsp Loisa Organic Adobo
- 1 tsp Loisa Sal Marina
- 1 cup warm water
blank
½ cup organic refried beans
¼ cup queso fresco or mozzarella
blank
6 tbsp curtido
¼ cup sweet and spicy jalapeños
Directions
Mix 1 cup Masa Harina, Loisa Sazón, Adobo, and Sea Salt. Whisk together and combine.
Slowly add 1 cup of water and combine flour until a dough forms.
Form a small ball between your hands. Dip your fingers in oil and water combo to prevent dough from sticking to your hands. Make an indentation with your thumb in the center of the dough ball.
Use 1 teaspoon of each bean and cheese and place into the dough. Seal and form a ball again. Then pat back and forth between your hands rapidly until you form a disc. Repeat until you’ve used all the dough.
- Heat a skillet over medium-high flame with 2 tbsp coconut or avocado oil.
Add 2-3 pupusas at a time and cook 4-5 minutes each side. Until dough is cooked through and the pupusas are golden brown with some char.
Serve warm with your favorite toppings like curtido (fermented cabbage slaw), sweet and spicy jalapeños, and some more queso fresco on top.