Hey there, fellow food enthusiasts! I’m Ximena Molina, and today I am thrilled to share with you a recipe that is going to take your taste buds on a joyride of flavors – my Delicious Pupusas de Guacamole! Brace yourself for a culinary fiesta as you sink your teeth into these delectable delights. The soft and pliable masa harina dough perfectly hugs the luscious guacamole filling, creating a symphony of textures and tastes that will leave you wanting more. Whether you’re hosting a party or simply craving a scrumptious snack, this recipe is guaranteed to be a hit with its irresistible combination of buttery avocado, tangy lime juice, crunchy red onions, and just the right amount of jalapeno heat. Prepare to fall head over heels in guacamole love!

Hailing from the vibrant city of Oaxaca, Ximena Molina is a passionate food lover and culinary enthusiast. Growing up in a family of talented home cooks, she developed a deep appreciation for traditional Mexican flavors and ingredients. With a background in graphic design and a keen eye for presentation, Ximena loves exploring the intersection of food and art, creating visually stunning dishes that are as delicious as they are beautiful. When she’s not experimenting in the kitchen, Ximena can be found losing herself in the pages of a captivating novel or exploring her city’s rich cultural heritage.

Ximena Molina currently resides in the United States and grew up in Mexico.

Hailing from the vibrant city of Oaxaca, Mexico, this recipe holds a special place in my heart. In my hometown, pupusas are a beloved street food staple, with variations found on every corner. Growing up in a family of talented home cooks, I was surrounded by the tantalizing aromas of freshly made masa dough and the sizzle of pupusas on cast iron griddles. The recipe embodies the essence of Mexican cuisine, showcasing the rich diversity of flavors and ingredients that make our food so unique. My goal is to share a taste of my heritage with you through this delicious recipe, transporting you to the bustling streets of Oaxaca, even if just for a moment.

Now, let me take you on a journey to the origins of this mouthwatering dish. Pupusas are believed to have originated in El Salvador, another country that holds a special place in my heart. Legend has it that Mayan women were the first to create pupusas by blending ground corn with water and forming it into patties, which were then filled with various ingredients. As the recipe traveled through Central America, each region added its own unique twist, resulting in a beautiful mosaic of flavors and fillings. Whether you prefer the classic cheese and beans, or you’re feeling adventurous with a guacamole filling like mine, pupusas have become a beloved dish that represents the rich culinary heritage of El Salvador and its neighboring countries. So, grab your apron and let’s embark on a gastronomic adventure that celebrates the best of both Mexico and El Salvador!

What you need

Get ready for a flavor-packed fiesta with these irresistible Pupusas de Guacamole! Picture this – a soft and pliable masa harina dough embracing a luscious guacamole filling made with buttery avocados, zesty lime juice, crunchy red onions, and a hint of jalapeno heat. It’s a combination that will have your taste buds dancing salsa! To create these culinary gems, I start by preparing the guacamole filling, blending the heavenly ingredients together until they form a creamy symphony of flavors. Next, I dive into the pupusa dough, kneading masa harina with water until it’s delightfully malleable. With a round of applause for the guacamole, I stuff it into the dough and skillfully shape the pupusas. Then, onto the heat they go, sizzling and browning until they become golden masterpieces. Grab a salsa dancing partner, fire up that skillet, and let’s embark on a culinary adventure that will transport you to the heart of Mexico, one delightful bite at a time! Ole!

Ingredients:

• Masa harina – Masa harina is a special type of corn flour used to make tortillas and pupusas. It gives the dough a slightly sweet and earthy flavor. If you can’t find masa harina, you can try using regular cornmeal, although the texture and taste may vary.
• Water – Water is used to hydrate the masa harina and create a smooth dough. Make sure the water is at room temperature to avoid affecting the texture of the dough.
• Salt – Salt enhances the flavor of the dough and balances the sweetness of the masa harina. Adjust the amount of salt to your taste preferences.
• Avocados – Avocados are the star ingredient of the guacamole filling. They provide a creamy and rich texture, along with a delicious flavor. Choose ripe avocados that are slightly soft to the touch.
• Lime – Lime juice adds a tangy and refreshing taste to the guacamole. It also helps to prevent the avocado from browning. Freshly squeezed lime juice is recommended for the best flavor.
• Red onion – Red onion adds a mild and slightly sweet flavor to the guacamole. It also provides a crunchy texture. If you prefer a milder taste, you can soak the diced onion in cold water for a few minutes before adding it to the guacamole.
• Cilantro – Cilantro adds a fresh and herbaceous flavor to the guacamole. It complements the creaminess of the avocado perfectly. If you’re not a fan of cilantro, you can omit it or substitute it with parsley.
• Jalapeno – Jalapeno peppers add a mild heat and a nice kick of flavor to the guacamole. If you prefer a spicier guacamole, you can keep some of the seeds or use a hotter pepper like serrano. If you don’t like spicy food, you can omit the jalapeno altogether.
• Olive oil – A small amount of olive oil helps to enhance the creaminess of the guacamole and adds a subtle richness. If you prefer, you can omit the olive oil or replace it with a neutral-tasting oil like vegetable or avocado oil.
• Salt and pepper – Salt and pepper are essential for seasoning the guacamole to your taste preferences. Adjust the amount of salt and pepper accordingly.

Utensils:

• Mixing bowl
• Measuring cups and spoons
• Whisk or fork – A whisk or fork is recommended to blend the masa harina and water together, but you can use your hands if preferred.
• Plastic wrap or kitchen towel – Plastic wrap or a kitchen towel is needed to cover the dough while it rests to prevent it from drying out. If you don’t have either, you can use a clean, damp cloth.
• Large non-stick skillet or griddle
• Spatula
• Knife – A knife is needed to dice the red onion and finely chop the cilantro. Make sure to use a sharp knife for easy and precise cutting.
• Cutting board
• Citrus juicer or reamer – A citrus juicer or reamer is helpful for extracting juice from the lime, but you can also use your hands and squeeze it manually.

Masa harina: The Corn Flour that Makes Magic Happen

Ah, masa harina, the star of the show! This unique corn flour is what gives pupusas their authentic flavor and irresistible texture. Masa harina is made from dried corn kernels that have been treated with an alkaline solution, a process known as nixtamalization. This ancient Mesoamerican technique not only imparts a slightly sweet and earthy taste to the dough but also enhances its nutritional value by releasing essential nutrients. Unlike regular cornmeal, masa harina has a finer texture, which allows for a smoother and more pliable dough. So, grab that bag of masa harina and get ready to mold some culinary masterpieces with me!

Avocados: The Green Creamy Goodness

Let’s talk avocados – the creamy, dreamy fruit that stole our hearts! Avocados are not only visually pleasing but also incredibly nutritious. They are packed with heart-healthy monounsaturated fats, which can help lower cholesterol and reduce the risk of heart disease. But it’s not just about the health benefits; avocados bring their A-game to the guacamole filling, adding a rich and velvety texture that perfectly complements the fluffy pupusas. The smoothness of the mashed avocados combined with the tangy lime juice, diced red onion, and chopped cilantro creates a flavor explosion that will make your taste buds dance. So, fellow foodies, let’s embrace the avocado obsession and dive into the world of buttery goodness!

What to serve it with?

One of my favorite things about this delicious Pupusas de Guacamole recipe is its versatility. These flavorful beauties can be served with a variety of mouthwatering accompaniments. Personally, I love pairing them with a side of curtido, a tangy and crunchy Salvadoran cabbage slaw. The vibrant colors and crisp texture of the curtido perfectly complement the soft and melt-in-your-mouth pupusas. The combination of the creamy guacamole filling, the savory masa dough, and the refreshing bite of the curtido creates a harmonious explosion of flavors and textures that is simply irresistible. Trust me, once you try this delightful combination, you’ll understand why it holds a dear place in my heart and why I always have a jar of curtido on hand to enjoy alongside my pupusas!

Summary

And there you have it, amigos! My mouth is already watering just thinking about these scrumptious Pupusas de Guacamole. From the tangy lime juice to the hint of jalapeno heat, every bite is a fiesta for your taste buds. But now I want to hear from you! Have you ever tried pupusas before? What’s your favorite filling? Is there a secret ingredient you like to add to your guacamole? Leave your comments below and let’s continue the conversation. Together, we can explore the endless possibilities of this traditional dish and share our love for food and culture. So, grab your apron, gather your loved ones, and get ready to create memories and flavors that will transport you to the heart of Mexico, one delightful bite at a time. ¡Buen provecho, amigos!

Here’s the recipe:

Delicious Pupusas de Guacamole Recipe

Ximena Molina

These Pupusas de Guacamole are an irresistible twist on traditional pupusas. Filled with creamy homemade guacamole, they are the perfect combination of flavors and textures.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Main Course, Snack

Cuisine Mexican

Servings 4

Equipment

• Mixing bowl
• Measuring cups and spoons
• Whisk or Fork
• Plastic wrap or kitchen towel
• Large non-stick skillet or griddle
• spatula
• Knife
• cutting board
• Citrus juicer or reamer

Ingredients

  

• 2 cups Masa harina
• 1 ½ cups Water
• 1 teaspoon Salt
• 2 Avocados
• 1 Lime
• 1/4 cup, finely diced Red onion
• 2 tablespoons, chopped Cilantro
• 1 small, deseeded and finely chopped Jalapeno
• 1 tablespoon Olive oil
• To taste Salt and pepper

Instructions

 

• Prepare the guacamole filling - In a bowl, mash the avocados until smooth. Squeeze the juice of the lime over the mashed avocado and mix well. Add the finely diced red onion, chopped cilantro, and deseeded and finely chopped jalapeno. Drizzle with olive oil and season with salt and pepper. Mix everything together until well combined. Taste and adjust the seasonings if needed. - For a chunkier guacamole, you can leave the avocados slightly mashed instead of completely smooth. If you prefer a milder taste, you can soak the diced red onion in cold water for a few minutes before adding it to the guacamole.
• Prepare the pupusa dough - In a mixing bowl, combine the masa harina and salt. Gradually add the room temperature water and mix well until a soft and pliable dough forms. Knead the dough for a few minutes to ensure it is well mixed and smooth. If the dough feels too dry, add a little more water, tablespoon by tablespoon, until you reach the desired consistency. - Be careful not to add too much water to the dough as it can become too sticky and difficult to work with. Similarly, adding too little water will result in a dry and crumbly dough. The dough should be soft and pliable, similar to the texture of playdough.
• Shape and cook the pupusas - Take a golf ball-sized piece of dough and flatten it in the palm of your hand to create a circular disc. Place about a tablespoon of the guacamole filling in the center of the disc. Fold the edges of the disc over the filling and pinch them together to seal it. Gently flatten the filled dough with your hands to create a thick pancake-like shape, about ½ inch thick. Repeat with the remaining dough and guacamole filling. - If the dough sticks to your hands while shaping the pupusas, lightly wet your hands with water or oil to prevent sticking. Ensure the edges are well sealed to prevent the filling from leaking out during cooking.
• Cook the pupusas - Heat a non-stick skillet or griddle over medium heat. Place the pupusas on the heated surface and cook for 4-5 minutes on each side, or until golden brown and slightly crispy. Use a spatula to carefully flip the pupusas to avoid breaking them. Once cooked, remove from the heat and let them rest for a few minutes before serving. - To achieve a crispy exterior, you can brush the pupusas with a small amount of oil before cooking. If you prefer a softer texture, cook them for a shorter time on each side. Serve the pupusas hot and enjoy them with your favorite salsa or condiments.