As promised! The recipe for papusa that I made a few weeks ago. I had made quite a few but enjoyed them MUCH more when they were fresh. The best way to re-heat them (if you must) is in a frying pan over medium heat with a lid on it. They get a little crisper than if you just tossed them in the ol’ micro-onde. The flavors of the corn and the fillings definitely did suffer after being refrigerated and/or frozen. I suppose what I’m really trying to say is: if you decide to make papusa’s you should probably have a party and eat them very fresh (please invite me).


1 L hot water

1 lb of masa mix

Combine. Knead until soft and dough-like. Set aside, covered, while you prepare the fillings.


1/2 cup shredded mozza cheese mixed together with

1/2 cup crumbled feta cheese

1/2 can refried beans (opt. add extra garlic and minced onion)

pulled pork, beef, or chicken (I used some chipotle pulled beef that I had leftover from dinner the previous night)

to serve:


curtido (a cabbage slaw with carrots, green onion, jalapeno and a little salt and vinegar to flavor)


Once everything is assembled you are ready to get rolling. Use a little of the masa mix to roll out the dough onto to prevent sticking. Roll the dough approximately 4 mm thick. Cut 3″ circles of dough. Spoon a little of each of the fillings into the center of one piece of dough and cover it with another circle. Press the edges together to seal the papusa and then flatten it a little with your hand. Fry the papusa in a large non-stick pan set over medium heat with a little canola oil until very golden on each side. An El Salvadoran friend also suggested you can cook papusa on a piece of tin foil set over a barbeque, but I haven’t tried it this way (yet!). Once all the dough is rolled, stuffed and fried you should EAT THEM ALL! no, sorry. Share them with friends! Serve each topped with a little salsa and a little curtido. Delicious!

*** note: I was a little surprised to find masa mix at Superstore. I hadn’t used it before nor was I totally sure what it was. Basically it is a type of corn flour, but the corn is treated with lye prior to being ground into flour. The dried kernels are soaking in an alkaline solution to remove the outer hull, they are then dried and ground into flour. The texture of the dough took a little getting used to, but it was definitely a great experience. I will probably also try my hand at making tamales and tortillas with the mix. I will certainly be making papusa again. It was a lot of fun, not very difficult and a great way to spend a few lazy hours in the kitchen.




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