Pupusas

Name: Pupusas
Yield: Serves 4 (makes 8 pupusas)
Cuisine: Central & South American
Ingredients: 2 cups (8 ounces), masa harina; 1/2 teaspoon, table salt; 2 cups, boiling water, plus extra water as needed; 2 teaspoons, vegetable oil, divided; 2 ounces, cotija cheese, cut into 2 pieces; 8 ounces, Monterey Jack cheese, cut into 8 pieces

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Appears in Cook's Illustrated July/August 2019, America's Test Kitchen TV

Main Courses

Central & South American

These savory stuffed corn cakes have a long history in El Salvador and Honduras. But for a version that even a rookie could pull off, we had to bring in some new techniques.

SERVES4 (makes 8 pupusas)

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

Hydrating the masa harina with boiling rather than room-temperature water allowed the starches in the flour to absorb it more quickly and completely, resulting in a well-hydrated dough that was easy to work with and didn't dry out when cook...

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