Honduran Lenca Pupusas with Chorizo and Spicy Curtido
Embark on a culinary journey with these savory pupusas stuffed with zesty chorizo and served alongside a tangy and spicy curtido slaw.
Preparation
Get these tasks done before you start cooking.
Preparing the Pupusa Dough
- 1
Combine Ingredients
Mix masa harina and salt in a large bowl.
- 2
Add Water
Slowly add warm water, mixing until a dough forms.
- 3
Knead Dough
Knead dough briefly until smooth, cover with a damp cloth.
Preparing the Chorizo Filling
- 1
Heat Oil
Heat oil in a skillet over medium heat.
- 2
Cook Chorizo
Cook chorizo until fully browned, breaking it into crumbles.
Tip: Ensure the chorizo is cooked thoroughly before filling to prevent any raw meat.
- 3
Drain and Cool
Drain excess fat and let cool before mixing with cheese.
Tip: Chill filling briefly to make handling easier.
How to Make Honduran Lenca Pupusas with Chorizo and Spicy Curtido
Total time: 3 h 20 min · Yields 6 servings
- 1
Form Pupusas
Divide dough into 12 balls, flatten, and fill with chorizo mixture and cheese.
- 2
Seal Pupusas
Carefully seal edges and pat back into flat discs.
- 3
Cook Pupusas
Fry in a lightly oiled skillet over medium-high heat until golden brown on both sides.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
Can I make this ahead?
Yes, prepare the dough and filling in advance and assemble pupusas just before cooking.
What can I substitute for chorizo?
Use seasoned ground pork or a vegetarian crumbled sausage for a similar flavor profile.
Is there a gluten-free option?
The masa harina used is naturally gluten-free, making these pupusas suitable for a gluten-free diet.
Can the curtido be made milder?
Yes, simply reduce or omit the red pepper flakes for a milder version.
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