When the oil is hot, place the pupusas into the pan, being careful not to overcrowd the pan. Drop 2 tablespoons of the bean mixture into the center of the dough, then fold the edges over to enclose the beans completely. Cook for 4 to 6 minutes per side, until browned, then transfer to a baking sheet in the oven to keep warm while you continue cooking the remaining pupusas. Heat a large pan or griddle over medium heat. 30 th g, 2018 pupusan: Check the pupusas for crispiness and continue heating if they aren’t fully heated through. Then add all the other ingredients except the oil. Dip your hands in a mixture of warm water and a little oil then scoop out a portion of dough a little larger than a golf ball. Turn off the oven and remove the pupusas before eating. Rub the palm of your hands with a little olive oil.
Stir in up to a 1/4 cup of cold water, until the dough become soft but not sticky. Heat a cast iron skillet over medium heat with a slash of oil. Then flip and cook them for 2 to 3 more minutes. You will know the pupusas are ready to flip when the edges are set and the bottom is lightly golden. Cook for 4 to 6 minutes per side, until browned, then transfer to a baking sheet in the oven to keep warm while you continue cooking the remaining pupusas. Don’t be shy to break out another cast iron skillet (if you own it). Heat a large pan or griddle over medium heat. Stir in up to a 1/4 cup of cold water, until the dough become soft but not sticky. Make pupusa dough with a simple mixture of masa harina (corn flour), kosher salt and warm water. Repeat with the remaining pupusas. Check out how to make pupusas how to form pupusa:
