Mamu and Corn Pupusas
4 cups / 480 grams Masa harina, plus extra for dusting
1 teaspoon / 6 grams Salt
3 cups / 720 grams Warm water
2 Tablespoons / 28 grams Vegan butter (optional)
Neutral oil as needed
2 Tablespoons / 17 grams Garlic, minced
¼ cup / 43 grams Corn (fresh or frozen)
¾ cup / 140 grams Mamu
2 Tablespoons / 6 grams Cilantro, chopped
Salsa to serve
Guacamole to serve
Curtido to serve
- Place masa harina and salt into a mixing bowl, slowly add in the water, mixing, until it forms a soft dough. You may not need all the water or, if mixture still feels too dry, you may need to add more. Add vegan butter, if using. Cover the dough to rest for 15 minutes.
- To prepare the filling, add 1 tablespoon neutral oil to a saute pan on medium-low heat and add garlic, once it starts to brown add corn and cook for a couple of minutes. Once cooked, transfer to a bowl and let cool. Mix in Mamu and cilantro.
- Take about 3 to 4 tablespoons of dough and roll into a ball, using your thumb slowly push in top center and mold the sides up forming a bowl or cup shape. Place a heaping tablespoon into the dough. Gently mold the dough to cover the filling, and press to seal.
- Dust a clean countertop or cutting board with masa. Place pupusa on prepared surface. Using your palm slowly press down until the thickness is a little less than ½-inch (1.27 cm.). Repeat the process with remaining dough and filling, dusting with additional masa harina as needed.
- Heat about a tablespoon of oil in a pan on medium heat. In batches, adding oil as necessary, cook pupusas for 3 to 4 minutes on each side, or until filling registers 165°F (74°C) on an instant read thermometer and the dough starts to get charred in spots. Serve with salsa, guacamole, and/or curtido.