Best 2 Salvadoran Stuffed Masa Cakes Recipes

In the vibrant tapestry of Salvadoran cuisine, one delicacy stands out as a true embodiment of tradition and culinary artistry: the Salvadoran stuffed masa cake. These delightful parcels of dough, crafted with love and filled with an enticing array of ingredients, offer a symphony of flavors and textures that have captivated the hearts of Salvadorans for generations. Whether you're a seasoned home cook or a novice in the kitchen, let us guide you through the steps to create these culinary gems, inviting you on a culinary journey that celebrates the rich heritage of El Salvador.

Here are our top 2 tried and tested recipes!

SALVADORAN STUFFED MASA CAKES

Salvadoran Stuffed Masa Cakes image

Provided by Rubén Martínez

Categories Bean Pork Quick & Easy Mozzarella Meat Hominy/Cornmeal/Masa Gourmet

Yield Makes 16 cakes

Number Of Ingredients 6

Ingredients

1/2 pound fresh mozzarella, coarsely grated (2 cups)
1 cup cooked small red beans or kidney beans, rinsed and drained if canned
1 cup finely chopped chicharrón (fried pork rind)
4 cups corn tortilla flour (masa harina)
3 cups water at room temperature
Accompaniment: Salvadoran Coleslaw

Steps:

Toss together cheese, beans, pork rind, and 1/2 teaspoon salt in a large bowl with your hands, then press mixture firmly into 16 (1 1/2-inch) balls (for filling).
Combine tortilla flour, water, and 1/2 teaspoon salt in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. (Dough should be moist but not sticky. If necessary, knead a little more tortilla flour or water into dough.)
Flatten 1/4 cup dough between moistened palms into a 4-inch disk. Wrap disk around a ball of filling, enclosing it, and form into a smooth ball. Reflatten between your palms into a 4-inch disk (1/2 inch thick; filling should remain hidden). Put on a tray lined with plastic wrap and cover with plastic wrap to prevent drying. Make 15 more pupusas.
Heat a comal or large (2-burner) griddle over medium-low heat until hot, at least 2 minutes. Brush lightly with oil, then cook pupusas in batches, turning and pressing lightly with a metal spatula every 2 to 3 minutes, until crusty and browned in spots (some cheese may ooze out), 10 to 12 minutes total per batch. Serve immediately.

SALVADORAN COLESLAW

Salvadoran Coleslaw image

Provided by Rubén Martínez

Categories Salad Leafy Green Vegetable Vegetarian Quick & Easy Carrot Healthy Cabbage Gourmet

Yield Makes about 8 cups

Number Of Ingredients 4

Ingredients

1 small (2-pound) head green cabbage, thinly sliced
1 large carrot, coarsely grated
1/4 cup minced onion
1/2 cup cider vinegar

Steps:

Blanch cabbage in a large pot of boiling water 1 minute, then drain and transfer to a large bowl of ice water to stop cooking. Drain well.
Stir together cabbage, carrot, onion, vinegar, and 2 teaspoons salt in a large bowl and chill, covered, at least 2 hours.

Tips:

Use fresh ingredients. This will make a big difference in the flavor of your pupusas.
Don't overmix the masa dough. Overmixing will make the dough tough.
Be generous with the filling. The more filling you use, the tastier your pupusas will be.
Cook the pupusas over medium heat. This will help to prevent them from burning.
Serve the pupusas hot. They are best when they are fresh out of the pan.

Conclusion:

Pupusas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover ingredients. With a little practice, you can make pupusas that are just as good as the ones you would find in a Salvadoran restaurant. So what are you waiting for? Give them a try today!