Pupusas are a Hispanic dish originating from El Salvador. This is made from corn FLOUR (NOT cornmeal) and water. People put different things in them. For my first try, I thought I'd copycat an old friend's idea of black beans and cheese. We topped it with red enchilada sauce (store-bought) and more cheese. The kids loved them.
Other toppings include:
Chicharron (cooked pork meat ground into a paste consistency)
Many also serve pupusas with curtido, which is a fermented cabbage slaw. It may sound gross, but I hear curtido is pretty good.
2 cups corn flour
1 cup warm water
Mix the flour and water and knead dough. Add more water until the dough is soft and moist (but not sticky). The dough shouldn't crack when you push on it.
Shape a bit of dough into a ball, make an indent with your finger and add some filling. Close it back up and shape it into a flat disc. Cook on an ungreased skillet on med-high heat until slightly browned and blistered on both sides.
Note that the dough gets dry quickly- so work quickly!
This is my first try ever at making these. I probably have a lot to learn about it, so if you're an expert, share the knowledge.