Pupusas de El Salvador

Method

1. Mix cornmeal, water, and salt to form a thick batter. Let rest 10 minutes.
2. Divide into small balls, flatten into discs, and fill with cheese, beans, or pork.
3. Cook on a hot griddle until golden brown. Flip and cook other side.
4. Serve warm with curtido or salsa.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.