Tacos y pupusas are two beloved staples of Latin American cooking, each with its own distinct character. Tacos, with their warm corn tortillas and savory fillings, are a versatile street-food favorite, while pupusas, thick handmade corn cakes stuffed with cheese, beans, or pork, are the national dish of El Salvador. This recipe brings both together, offering a complete meal that’s satisfying, flavorful, and surprisingly simple to make at home.
Ingredients
For the Pupusa Dough
- 2 cups (250 g) masa harina (corn flour for tortillas)
- 1 ½ cups (355 ml) warm water, plus more as needed
- ½ teaspoon salt
For the Pupusa Fillings
- 1 cup (150 g) shredded mozzarella or Monterey Jack cheese
- 1 cup (150 g) refried beans (canned or homemade)
- ½ cup (75 g) cooked, seasoned pork (like carnitas or shredded pork), optional
For the Tacos
- 12 small corn tortillas (6-inch / 15 cm)
- 1 lb (450 g) ground beef or shredded chicken
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ cup (60 ml) water or broth
For Serving
- 1 cup (240 ml) salsa roja or your favorite hot sauce
- 1 cup (240 ml) curtido (pickled cabbage slaw, see note)
- Fresh cilantro, chopped
- Lime wedges
- Queso fresco or cotija cheese, crumbled (for tacos)
Instructions
- Make the pupusa dough: In a medium bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, slightly sticky dough forms. If it’s too dry, add water a tablespoon at a time; if too wet, add a little more masa. Cover with a damp cloth and let rest for 10 minutes.
- Prepare the taco filling: While the dough rests, heat the oil in a skillet over medium heat. Add the onion and garlic, sauté until soft, about 3 minutes. Add the ground beef (or chicken), cumin, chili powder, and salt. Cook, breaking up the meat, until browned and cooked through, about 8 minutes. Add the water or broth and simmer until mostly evaporated, about 2 minutes. Keep warm.
- Form the pupusas: Divide the dough into 6 equal balls. Flatten one ball into a 4-inch (10 cm) round. Place about 2 tablespoons of cheese, 2 tablespoons of beans, and 1 tablespoon of pork (if using) in the center. Carefully bring the edges up and pinch to seal, forming a ball. Gently flatten the ball into a thick disc, about 5 inches (13 cm) wide and ½-inch (1.25 cm) thick. Repeat with the remaining dough and filling.
- Cook the pupusas: Heat a griddle or large skillet over medium-high heat. Cook the pupusas in batches, without crowding, for 4–5 minutes per side, until golden brown spots appear and they are cooked through. Keep them warm in a low oven (200°F / 95°C) while you cook the rest.
- Warm the tortillas: In a dry skillet over medium heat, warm each corn tortilla for about 30 seconds per side, until soft and pliable. Keep them wrapped in a clean kitchen towel.
- Assemble the tacos: Fill each tortilla with the meat mixture, top with crumbled queso fresco, cilantro, and a squeeze of lime. Serve the pupusas with curtido and salsa roja on the side.
Tips
- Dough consistency is key: Pupusa dough should be soft but not sticky. If it cracks when you flatten it, it’s too dry; add a little water. If it sticks to your hands, add a bit more masa harina.
- Seal the pupusas well: If the filling leaks out during cooking, it’s usually because the edges weren’t pinched shut tightly. Make sure to press the dough firmly around the filling before flattening.
- Substitute the filling: No mozzarella? Use any melting cheese like Oaxaca, quesillo, or even mild cheddar. For a vegetarian version, skip the pork and add sautéed mushrooms or zucchini to the bean mixture.
- Make ahead: The pupusa dough can be made a day ahead and stored in the fridge, wrapped tightly. Let it come to room temperature before shaping.
Serving Suggestions
Serve the tacos and pupusas together on a large platter, with bowls of curtido, salsa roja, and extra lime wedges on the side. For a complete meal, add a simple side of Mexican rice or a fresh avocado salad. A cold horchata or a light beer pairs beautifully.
Variations
- Chicken Pupusas: Use shredded rotisserie chicken mixed with a little salsa verde instead of pork.
- Black Bean Tacos: Swap the meat for seasoned black beans and add roasted corn and bell peppers.
- Spicy Kick: Add sliced jalapeños or a drizzle of chipotle crema to the tacos.
- Cheese-Only Pupusas: For a classic simple version, fill with just cheese (quesillo or mozzarella) and skip the beans and pork.
Storage and Reheating
Store leftover pupusas and taco filling separately in airtight containers in the refrigerator for up to 3 days. To reheat pupusas, warm them in a dry skillet over medium heat for 2–3 minutes per side, or in a toaster oven. The taco filling can be reheated in a skillet or microwave. Tortillas are best used fresh, but you can store them in a zip-top bag and reheat in a dry skillet. Curtido keeps in the fridge for up to 1 week.
Frequently Asked Questions
Can I use all-purpose flour instead of masa harina for pupusas? No, masa harina is essential for the authentic corn flavor and texture. All-purpose flour will produce a bread-like dough that won’t hold together the same way. If you can’t find masa harina, look for instant corn masa mix (like Maseca) in the Latin foods aisle.
What is curtido and can I skip it? Curtido is a lightly fermented cabbage slaw with vinegar, oregano, and sometimes carrots, commonly served with pupusas. It adds a bright, tangy contrast to the rich fillings. If you skip it, the dish will still be delicious, but you’ll miss a traditional element. You can substitute a quick pickled red onion or a simple cabbage slaw with lime juice.
How do I keep pupusas from sticking to the griddle? Make sure the griddle is hot enough (medium-high) and lightly oiled. If they stick, they may not be cooked enough on the first side; wait until the edges look set and golden before flipping.
Can I bake the pupusas instead of pan-frying? Yes, you can bake them at 375°F (190°C) for about 15–20 minutes, flipping halfway, but they will be less crispy and more cake-like. Pan-frying is the traditional method and yields a better texture.
What’s the best meat for tacos? For this recipe, ground beef is quick and easy, but you can use any cooked, seasoned meat you like—shredded chicken, carnitas, or even grilled fish. If using fish, cook to a safe minimum internal temperature of 145°F (63°C).
Can I make these ahead for a party? Absolutely. You can assemble the pupusas and keep them between sheets of plastic wrap in the fridge for a few hours before cooking. The taco filling can be made a day ahead and reheated. Just warm the tortillas at the last minute.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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