Thank you so much Janet! If you're at Audi for the next event please come by and say hello! I am at stand 137 =D

Lies again? Serie A Leader

It certainly is tough! I've tried making them a couple of times because they're hard to get in my area without driving 30+ minutes. I've never been able to get a nice consistency on the dough - I think I ended up adding too much oil with my hands when I was trying to flatten them.

Yes it is very tough! Our curtido for the games we prep 2 weeks in advanced to make sure its pickled y bien delicious, our chicharron is a secret and this is a more simplified way! I am sorry your wife couldn't make them at home, you are right when making over 3,000 pupusas we use different methods therefore simplifying it for the video was a challenge for me. I hope you come visit me and our pupuseras at either stand 137, 117 and 409. I'd love to meet you and your wife and see how I can help you make them in the future as I do offer private events and classes through @reveleats . You can find me on instagram. Thank you so much for taking the time to watch the video and attempt to make the pupusas which are totally and ART. 15 years making them and I am still learning =D

@@ricaysuave You make perfect pupusas!

Woah! Thank you so much! Come by and visit at Audi, I am near section 137

@@factoriamariapupuseria4531 Audi? Where is that?

@@BatyahAhava Audi Field

She means Audi Field

I've ever ever seen!

Thank you!!!

thank you so much!

Thank you so much Michael

@@ricaysuave Are you from El Salvador?

Yesss! Us to =D The pupusa love is real.

Of course as Washington, DC has a huge Salvadoran community there so, there ya go!

Chiccharrones con curtido.

Oaxaca

2 CUPS OR 3

You have to add the water slowly. Like really slowly, maybe half a cup at a time for the first two cups then a quarter cup as you go. Mix before adding more water. The dough expands as you let it sit. My mom always had us add the water slowly, mix it and once it was done, to have it sit for a few minutes to make sure the consistency was right.

@@marinaconroy74 the mass flour I use was also labeled instant masa. Could that have something to do with it?

@Nanook128 that doesn't matter (ive used diffetent types as well depending on what was available in the stores near me.) It really does depend on how quickly you add the water. Just add a little at a time, mix by hand, then add more if needed. Hope this helps! ^_^

@@marinaconroy74 awesome. Thank you for advice

Yes! you can either make the masa, stuff the masa flour, round them out, place in a air tight container in with a damp cloth on top to keep the masa from drying and then the next day you can flatten them out, use a little water or or oil to loosen the masa. If you need any assistance follow on Instagram @fm_pupuseria and we'll be happy to answer questions or help the next time you plan on making them =D

No

También el queso duro y el curtido morado

Caña?

@@eduardoaguilar9843 queso duro?

@@prez_baltimore98 si hay un vídeo de Doña Olga Miranda no lo has visto ???????

@@eduardoaguilar9843 ah, no había entendido el sarcasmo, lo siento xD

Si Rebeca, cada familia las prepara diferente. Nosotros somos de San Miguel. Viajando por El Salvador toda mi vida y comiendo pupusas nosotros fuimos cambiando nuestros métodos para poder hacer y vender mas de 3000 pupusas en un estadio.Este es mi método mas simple para la gente que no sabe como se hacen. Pero le aseguro que son deliciosas y si esta en la area por favor venga a visitar nuestro puesto en el estadio Audi Field en Washington D.C. Gracias por ver nuestro video, se le agradece muchísimo.

You have obviously never worked in a kitchen. The refrigerator is also called a cooler.