Pupusa Recipe

Combine vinegar, water, sugar, salt, peppercorns and bay leaf in a small saucepan and bring to a simmer so sugar and salt dissolve.

Place thinly sliced red onions in a heatproof jar or bowl. Pour hot pickling liquid over onions, press down so submerged, and let cool to room temperature. Refrigerate at least 30 minutes (preferably 2 hours) before serving. Keeps up to 2 weeks.

If your chicharrón pieces are large, pulse in a food processor or chop finely until crumbly but not pasty. Mix the ground chicharrón with 1 cup shredded cheese in a bowl; set aside. Keep 1 cup of shredded cheese separate for assembling unfilled (cheese-only) pupusas if desired.

In a large bowl, combine masa harina and salt. Gradually add warm water, mixing with your hand until a soft, pliable dough forms (similar to play-dough). If dough is dry, add water 1 tbsp at a time; if sticky, add up to 1/4 cup more masa. Let rest 10 minutes, covered with a damp towel.

Divide dough into 10 equal portions (about 3.5 oz / 100 g each) and roll into balls. Keep covered to prevent drying.

Flatten one dough ball between your palms or on plastic wrap into a disc about 3.5-4 inches across and 1/4 inch thick, making a slight indentation in the center.

Place about 2 tablespoons of the chicharrón-cheese mixture (or 1 tbs refried beans + 1 tbs cheese for bean-cheese pupusa) into the indentation.

Fold the edges of the disc up and over the filling, pinching to seal and rolling gently to reform a smooth ball with the filling fully enclosed.

Gently flatten the filled ball between your palms or on plastic to form a 1/3-1/2 inch thick disk about 4 inches wide. Smooth edges with a little oil on your fingers if crack-prone. Repeat with remaining dough and filling.

Keep formed pupusas covered with a slightly damp towel while you cook to prevent cracking.

Heat a cast-iron griddle or large nonstick skillet over medium-high heat. Add 1 tbsp oil or butter and spread to coat.

Place pupusas on the hot griddle (do not overcrowd). Cook 3–4 minutes on the first side until golden brown and slightly puffed, then flip carefully with a spatula.

Cook the second side 3–4 minutes. Press lightly with a spatula; if the filling is not fully melted, reduce heat to medium and cook an additional 2 minutes each side as needed. Transfer cooked pupusas to a plate and keep warm covered with a clean towel while finishing the rest.

Peel plantains and slice on the diagonal into 1/2-inch thick pieces.

Pour oil into a heavy skillet to reach about 1/4 inch depth and heat over medium-high until shimmering (about 350°F / 175°C).

Fry plantain slices in batches 1–2 minutes per side until caramelized and golden. Transfer to a paper towel-lined tray and immediately sprinkle with salt. Keep warm.

Char the poblano peppers directly over a gas flame or under a broiler until skins are blackened and blistered on all sides. Place in a bowl and cover tightly for 10 minutes, then peel, seed, and roughly chop poblanos.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook 30 seconds more.

Add chopped poblanos and continue to cook 2 minutes. Pour in broth and simmer 8–10 minutes to meld flavors.

Using an immersion blender (or transfer carefully to a blender), purée the soup until smooth. Return to the pot, stir in cream (if using), season with salt and pepper, and warm through. Keep hot until serving.

Roast tomatoes and jalapeño under a broiler or in a dry skillet until skins blister and blacken in spots, about 8–10 minutes, turning as needed.

Transfer roasted tomatoes and jalapeño to a blender. Add cilantro and lime juice. Pulse to desired consistency. Taste and season with salt. If very spicy, add a splash of water or a tablespoon of oil to smooth.

Place 2 pupusas per serving on a plate. Top or serve alongside with pickled red onions, a spoonful of poblano soup or a dollop of salsa roja, and 3–4 fried plantain slices.

Sprinkle crumbled cotija and chopped cilantro over pupusas and serve immediately.