How to Make Pupusas With Ham El-Waylly | NYT Cooking

Get the FREE recipe: https://nyti.ms/3M2BlrS Ham El-Waylly is in the studio kitchen making pupusas, a stuffed, griddled corn cake from El Salvador and Honduras. Ham’s version is stuffed with a quick bean and cheese mixture. But pupusas are a great home for leftovers: Squash, braised meat and wilted greens all make fantastic fillings. As long as it’s fully cooked, not too wet and small enough to be flattened into the cake, just about anything can go inside. ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-coo... VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).