Pupusas are thick, handmade corn tortillas from El Salvador, stuffed with savory fillings like cheese, beans, or chicharrón, then griddled until golden and served with curtido and salsa roja. This recipe recreates the beloved pupusas from Los Cabos in Bakersfield, known for their crisp exterior and molten, cheesy center. It works because the masa harina dough is hydrated just right, and the filling is sealed properly, so every bite is a perfect balance of crunchy and gooey.
Ingredients
- 2 cups (250 g) masa harina (corn flour for tortillas, e.g., Maseca)
- 1 ½ cups (355 ml) warm water, plus more as needed
- ½ teaspoon salt
- 2 cups (240 g) shredded mozzarella or Monterey Jack cheese (or a mix)
- 1 cup (240 g) refried beans (canned or homemade), cooled
- ½ cup (120 g) cooked, crumbled chicharrón (fried pork belly) or ground pork (optional)
- 2 tablespoons vegetable oil, for cooking
- For curtido: ½ head green cabbage, thinly sliced (about 4 cups / 400 g)
- 1 medium carrot, grated (about ½ cup / 60 g)
- 1 small onion, thinly sliced (about ½ cup / 60 g)
- ½ cup (120 ml) apple cider vinegar
- ½ cup (120 ml) water
- 1 teaspoon dried oregano
- ½ teaspoon salt
- For salsa roja: 2 large tomatoes, diced (about 2 cups / 360 g)
- 1 small onion, chopped (about ½ cup / 60 g)
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- Salt to taste
Instructions
- Make the curtido: In a large bowl, combine the cabbage, carrot, onion, vinegar, water, oregano, and salt. Toss well. Cover and refrigerate for at least 30 minutes (or up to 2 days). The longer it sits, the better it gets.
- Make the salsa roja: In a small saucepan, heat the oil over medium heat. Add the onion and garlic, cook for 2 minutes until soft. Add the tomatoes and salt, simmer for 10 minutes until the tomatoes break down. Blend until smooth (use an immersion blender or regular blender). Set aside.
- Prepare the dough: In a large bowl, mix the masa harina and salt. Add the warm water gradually, stirring with a spoon or your hands until a soft, pliable dough forms. It should be like Play-Doh—not too dry, not too sticky. If it cracks, add a little more water (1 tablespoon at a time). Cover with a damp towel and let rest for 10 minutes.
- Prep the fillings: If using chicharrón, mix it into the refried beans. Keep the cheese separate.
- Form the pupusas: Divide the dough into 12 equal balls (about 2 inches / 5 cm in diameter). Take one ball and flatten it in your palm to a 4-inch (10 cm) circle. Place 1 tablespoon of cheese (or bean/chicharrón mixture) in the center. Fold the edges up over the filling, pinching to seal. Gently flatten the stuffed ball with your palms to make a thick disc, about ½ inch (1.25 cm) thick. Be careful not to tear the dough; if it cracks, patch it with a bit of dough. Repeat with remaining dough and filling.
- Cook the pupusas: Heat a large cast-iron skillet or griddle over medium-high heat. Add a little oil (about 1 teaspoon per batch). Cook the pupusas in batches (2-3 at a time) for 3-4 minutes per side, until golden brown and crispy on the outside and the cheese is melted. If they puff up, that’s great—press them down gently with a spatula. Keep cooked pupusas warm in a low oven (200°F / 95°C) while cooking the rest.
- Serve: Serve hot with curtido and salsa roja on the side. Traditionally, you eat them with your hands, topping each bite with curtido and salsa.
Tips
- Dough consistency is key: If the dough is too dry, the pupusas will crack and leak filling. Add water a tablespoon at a time until it feels smooth and pliable. If it’s too sticky, add a little more masa harina.
- Seal well: Make sure the edges are completely sealed before flattening. Any opening will cause the filling to leak out during cooking.
- Use a hot pan: A hot pan gives the pupusas that crispy exterior. Don’t overcrowd the pan; cook in batches to maintain heat.
- Substitutions: For a dairy-free version, use vegan cheese or just beans. For a spicier kick, add chopped jalapeños to the filling or salsa.
Serving Suggestions
Serve pupusas as a main dish for lunch or dinner, alongside a simple salad or fried plantains. They are also great as a hearty snack. The curtido and salsa are essential—they add acidity and heat that cut through the richness of the cheese.
Variations
- Pupusas de Queso (Cheese only): Use only cheese as the filling, as they do at Los Cabos.
- Pupusas Revueltas: Mix cheese with chicharrón and refried beans for a classic combination.
- Pupusas de Frijol con Queso: Mix refried beans with cheese.
- Pupusas de Pollo: Use cooked, shredded chicken seasoned with cumin and garlic.
- Zucchini or loroco: If you can find loroco (a Salvadoran flower bud), mix it with cheese for an authentic twist. If not, use chopped zucchini.
Storage and Reheating
Store cooked pupusas in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a dry skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F (175°C) for 3-4 minutes. They will not be as crispy as fresh, but still delicious. The curtido will keep in the fridge for up to 1 week. The salsa roja can be refrigerated for up to 5 days.
Frequently Asked Questions
Can I use all-purpose flour instead of masa harina? No, masa harina is essential for the authentic corn flavor and texture. All-purpose flour will make a completely different dough that won’t hold together the same way.
Why are my pupusas cracking? The dough is too dry. Add a little more warm water, a tablespoon at a time, until the dough is smooth and pliable. Also, make sure to keep the dough covered with a damp towel while you work, so it doesn’t dry out.
Can I freeze uncooked pupusas? Yes! Place the formed pupusas on a baking sheet lined with parchment paper and freeze until solid, then transfer to a zip-top bag. They can be frozen for up to 3 months. Cook from frozen, adding a few minutes to the cooking time.
What is chicharrón in pupusas? In El Salvador, chicharrón is typically fried pork belly or pork rinds that are ground into a paste. You can substitute with cooked, crumbled ground pork seasoned with salt and garlic.
How do I keep the cheese from leaking out? Make sure the edges are sealed tightly before flattening. Also, don’t overstuff—use about 1 tablespoon of filling per pupusa. If the cheese does leak, it’s okay; it will crisp up on the pan and still taste great.
Can I make the curtido ahead of time? Yes, curtido actually tastes better after sitting in the fridge for a day. It will keep for up to a week.
Related
- Rasgulla vs Rasmalai: Key Differences & Recipes
- Rava Malpua Recipe (Semolina Pancakes in Syrup)
- Rasgulla Making Machine: How to Use One at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).