Make an acceptable pupusa
by ryan
Cooking & Baking Journey Overview
Follow this step-by-step cooking & baking journey to see real progress updates, challenges overcome, and practical experience.
Progress Updates (5 total)
Update #1: Make an acceptable pupusa
I was introduced to the pupusa after a long day of travel in 2009. It quickly became and has remained my favorite food. I have found it hard to find authentic Salvadoran food in the northeast. So the only option left (other than traveling to a pupusaria I found in Norfolk, Virginia every time I have a craving) is to learn how to make them myself.
Challenges Overcome: Bought ingredients, store finally had the correct flour!
Obstacles Faced: My clumsy hands will tear the dough
Looking Back: Third attempt at homemaking them, biggest takeaway is making sure they are completely flat!
Update #2: Made dough, portioned it
20% completeCombined Maseca flour, water and salt to make the dough, portioned it into little balls
Update #3: Patties formed, on the griddle
55% completemade the first 4, kind of testing the dough, may have messed up, tbd
Update #4: Got the hang of it after the first four
85% completeNot the best shape and losing some filling, but bigger is definitely better from an even cooking standpoint
Update #5: The goal was make an acceptable pupusa..
100% completeNot perfect by any means, a little dry, but the goal was to make an acceptable pupusa, not a perfect pupusa, so I say that’s a goal achieved 🤷♂️
Challenges Overcome: Pulling pupusas straight off the griddle with my hands, 15 years of restaraunt work has paid off
Obstacles Faced: I had some issues along the way and had to correct to the best of my (limited) ability
Looking Back: Bigger, flatter pupusas cook better!