The ingredients for the recipe are authentic but the method is not. You'll get the same results but if you can master the authentic way of prepare them, you'll be able to make them much faster. You can take a golf ball sized piece of the dough, roll into a ball before patting back and forth between your hands. (Using a dusting of Maseca on your hands or a little water alternately to keep it from sticking to your palms or from becoming too dry.) Once you have a round disc about the size of your hand, place a good sized pinch of the cheese in the middle. Bring the edges of the dough up around it and pinch to seal. Now you will have a dough ball with cheese in the middle. Now repeat the process of clapping it back and forth between your palms to flatten into a (now slightly fatter) disc once more - and then it's ready to cook.

This is a good basic pupusa recipe. Pupusas can be difficult to make at first but if you're patient they can be restaurant-quality. Just to clarify, "masa harina" is commonly sold as the brand name "Maseca." This will recreate similar tastes to what you've tried before. Do not use regular flour or corn flour, stick to the flour used to make tortillas. Most authentic pupusas are made by folding the circular dough in on itself around the cheese, rather than covering it with a second one and crimping it. Slap a palm-sized ball of cheese onto the center of the flattened ball of dough and compress it, then fold the edges of the dough disk up around the cheese to form a ball. Crimp off excess dough at the top and then flatten the ball into a pupusa.

It is also traditional to use harina de arroz (rice flour) to make your dough.

i live in El Salvador so i eat pupusas like 2 times a week or more! i agree with socalstudent and T.L this is not the authentic recipe or "method" but i think it is good for starters, making pupusas w/ the authentic method is difficult! i can't make them and i've lived in El Salvador my whole life! LOL they are never round enough!

Added salt to the masa as well as some oil(next time I'm thinking manteca de puerco instead). The first few came out pretty dry(why we added the oil). Used queso cotija as one of the fillings, & another mixture of beans and chicharrones.

Decent basic recipe. We added jalapenos to about half of the ones we made....pretty good.

Last year my friend for El Salvador made these for us on Thanksgiving while we cooked the actual dinner. It was supposed to be a light snack to keep us going until dinner was ready. Well... we ended up eating so many of these that we really didn't "tackle" Thanksgiving dinner full force like we usually do. She did use the two-tortilla method described in this recipe so...I guess it is also an authentic way of preparing them. Maybe she is from the side of the country that makes them this way...who knows. However, I do think that the single tortilla method described by our fellow reviewers must yield a better, less doughy result. My friend used beans along with the cheese as filling. The beans were kind of like a homemade refried beans. She prepared curtido to go with them (served on the side) and also a very plain and bland tomato sauce (she just pureed a couple of roma tomatoes). The sauce by itself was nothing but it worked very well together because of the strong flavor of the curtido. It helped mellow out the vinegary taste of the curtido. Pupusas are not my favorite thing in the world, they are just Ok for me (no matter who makes them, and I've had plenty). However, when compared to others I've had, these are very good.