Napo’s Pupusa Recipe

1. Make dough

In a large bowl combine 2.5 cups masa harina and 1 tsp fine sea salt. Slowly add 1.75 cups warm water while mixing with your hand until a soft, pliable dough forms. Dough should be moist but not sticky; if it cracks when you press it add water 1 tbsp at a time, up to 2 tbsp. Let rest, covered, 10 minutes.

2. Prepare filling mix

In a bowl combine shredded asadero cheese, grated zucchini (squeezed dry), and roasted corn kernels. Mix thoroughly so moisture and corn are evenly distributed; this prevents dough sogginess.

3. Shape pupusas

Divide dough into 8 equal portions (about 3 oz / 85 g each) to yield 4 servings (2 pupusas per serving) or 8 pupusas total. Roll each portion into a ball. Flatten one ball into a 3.5-inch disc using your palms to about 1/4-inch thick. Place 2-3 tbs of filling in the center of the disc, fold edges over to enclose, and reseal into a ball. Gently flatten the stuffed ball into a 5-inch diameter disc about 1/4-inch thick, being careful not to tear the dough. Keep shaped pupusas covered with a damp towel while you work.

4. Cook pupusas

Heat a cast-iron skillet or griddle over medium heat and add 2 tbs vegetable oil, spreading evenly. Cook pupusas 3-4 minutes per side until deep golden brown with some blistering and cheese is melted, pressing gently with a spatula once during cooking for even contact. Transfer to a rack or paper towel-lined sheet to rest for 2 minutes so cheese settles.

5. Roast vegetables

Preheat broiler or a hot skillet. Halve the roma tomatoes and place cut-side up on a sheet pan. Quarter the 1/2 onion, keep garlic whole, and place the jalapeño alongside. Drizzle with 1 tsp olive oil and broil or roast on high heat until charred and blistered, about 8-12 minutes, turning once so all sides blacken slightly. Remove and let cool 5 minutes.

6. Blend sauce

Transfer roasted tomatoes, onion, garlic (peeled if desired), and jalapeño to a blender. Add 1/4 tsp ground cumin, 1/2 tsp kosher salt, and 1 tbs fresh lime juice. Pulse to a slightly coarse puree (you want body and texture). Taste and adjust salt or lime as needed. Keep warm or refrigerate if making ahead.

7. Make pickling brine

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tbs granulated sugar, and 1 tsp kosher salt. Bring to a simmer to dissolve sugar and salt, then remove from heat and let cool slightly (2-3 minutes).

8. Pack and pickle

Place sliced beets, julienned carrot, sliced onion, and thinly sliced jalapeño into a heatproof jar or bowl. Pour the warm brine over the vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes for quick-pickling (preferably 2 hours) before serving. These keep up to 1 week refrigerated.

9. Plate 2 pupusas per person. Spoon 1-2 tbs salsa rostizada over or alongside each pupusa. Top pupusas with a small mound (about 2 tbs) of escabeche per pupusa to add acidity and color.

10. Garnish with chopped cilantro (about 1/2 tbs per pupusa), a light sprinkle of cracked black pepper, and serve lime wedges on the side. Offer extra salsa and pickles for guests who want more.