Family Platter Recipe
A delicious selection of pupusas, tamales, and tacos to share.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pupusas
Tamales
Tacos
Method
Pupusas
- 1
Prepare the Dough
In a mixing bowl, combine masa harina and water. Mix until the dough is smooth and pliable. Let it rest for 10 minutes.
- 2
Form the Pupusas
Divide the dough into balls (about the size of a golf ball). Flatten each ball into a disc, place a spoonful of cheese and refried beans in the center, then fold the dough over to encase the filling and press back into a disc.
- 3
Cook the Pupusas
Heat oil in a skillet over medium heat. Cook each pupusa for about 3-4 minutes on each side until golden brown and crispy. Keep warm.
Tamales
- 4
Prepare the Corn Husks
Soak corn husks in warm water for at least 30 minutes until pliable.
- 5
Make the Tamale Dough
In a bowl, combine masa harina, baking powder, salt, and vegetable oil. Gradually add chicken broth until a dough forms. Mix well.
- 6
Assemble the Tamales
Take a soaked corn husk, spread about 2 tablespoons of tamale dough on it, add a spoonful of shredded chicken, and fold the husk over the filling. Tie the ends with a thin strip of corn husk.
- 7
Cook the Tamales
Place tamales upright in a steamer basket and steam for 1-1.5 hours until the dough is firm.
Tacos
- 8
Cook the Beef
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add taco seasoning and a splash of water. Cook for another 5 minutes, stirring occasionally.
- 9
Prepare the Tacos
Warm corn tortillas in a dry skillet or microwave until soft. Spoon the ground beef into each tortilla and top with shredded lettuce, diced tomatoes, cheddar cheese, and a dollop of sour cream.