In these super simple pupusas, you'll transform leftover turkey meat into a super-satisfying filling. Genius! Pupusas are a Salvadorian dish made from masa harina (a specific type of corn flour), stuffed with a variety of fillings such as meat, cheese and/or beans. The pupusas are then pan-fried until golden brown and crisp. In this tasty version, we used mozzarella cheese for its incredible melting ability (yes, we're going for that cheese-pull!) These are great as handheld fare, but even better loaded with a zingy salsa verde, pickled veg, or a fresh salad to balance out the richness of the pupusas. Once you try these, experiment with other fillings such as shredded chicken, or mashed black beans.
1½ cups masa harina
1¼ teaspoons kosher salt
1⅓ cups warm water
½ cup shredded and chopped cooked turkey meat
½ cup shredded mozzarella cheese
½ teaspoon ground cumin
1 clove garlic, grated
3 tablespoons canola or vegetable oil
Salsa verde, for serving
Sour cream, for serving
Pickled red onions, for serving (optional)
How to Make It
Mix masa harina and salt in a large bowl. Slowly add the water while mixing the ingredients with your hand. Knead mixture until all water is incorporated; dough will be sticky. Let rest about 5 to 10 minutes.
Combine turkey, mozzarella, cumin, and garlic in a separate small bowl.
With damp hands, roll dough into 2-inch balls (slightly larger than a golf ball). Hold one ball in a cupped hand and, with your other hand, press your thumb into the ball to make a large well for the filling. Add a heaping tablespoon of turkey mixture to the well and bring dough around filling to enclose. Gently shape dough back into a ball. Flatten into a disc about 4-inches in diameter. Repeat with remaining dough and filling; dampen hands as needed.
Heat oil in a large skillet over medium. Gently place pupusas in skillet and cook until golden brown in spots, 3 to 4 minutes per side. Repeat with remaining pupusas, adding more oil if needed. Drain on paper towels.
Serve with salsa verde, sour cream, and pickled red onions.
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