- 2 cups masa harina flour
- 1 lime, juiced and zested
- 1 – 1.5 cups water
- Fillings of choice – traditionally beans with spices but any protein-rich fillings are great
- Mix together the masa harina flour, lime juice and zest, and 1 cup water.
- If the dough is too dry or too wet, add in water or flour.
- Let the dough sit at room temperature for 15 – 20 minutes.
- While the dough is resting, prepare any fillings of your choice.
- Take about a 2 T ball of dough and roll into a ball. Flatten the ball in your hand to about 1 cm thick. Place about 1 – 2 t of filling in the middle of the flattened ball. Roll in the edges of the dough to incase the filling. Place on a baking sheet or other flat surface. Flatten the filled ball into about a 1/2 – 1 inch thick disk.
- Repeat process until all of your dough is used up.
- Now, you can either cook and eat the pupusas now, or freeze them for later use.
- If you are going to cook them now, heat up a cast iron pan with a small amount of oil.
- Place one pupusa in the pan and cook until golden brown. Flip over and cook until both sides are slightly crispy.
- Oil the pan in between pupusas and repeat until all pupusas are cooked.
- If you are going to freeze them for later use, spread out all pupusas on a baking sheet so that each individual pupusa is not touching anything else.
- Freeze until hard, about 10 hours, or overnight. You can then combine all pupusas into a bag or container and freeze until you plan to use them.
- To cook a frozen pupusa, follow directions as listed above. You may need to cover the cooking pupusa to warm up the center faster. These are great for quick lunches or preparing for a super simple dinner.