Pupusas and arepas are both beloved Latin American corn cakes, but they are distinctly different dishes. Pupusas, from El Salvador, are thick, griddled cakes stuffed with cheese, beans, or pork, while arepas, from Colombia and Venezuela, are split and filled after cooking. This article provides authentic recipes for both, so you can taste the difference and decide which you prefer.
Ingredients
For the Pupusas:
- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 ½ cups (355 ml) warm water
- ½ teaspoon salt
- 1 cup (150 g) shredded mozzarella or queso fresco
- ½ cup (120 ml) refried beans (canned or homemade)
- 2 tablespoons vegetable oil, for cooking
- For curtido (optional): 2 cups (200 g) shredded cabbage, 1 carrot (shredded), ½ cup (120 ml) apple cider vinegar, ½ cup (120 ml) water, 1 teaspoon salt, 1 teaspoon dried oregano
For the Arepas:
- 2 cups (240 g) pre-cooked white cornmeal (such as P.A.N.)
- 2 ½ cups (590 ml) warm water
- 1 teaspoon salt
- 1 tablespoon (15 ml) vegetable oil, plus more for cooking
- For filling: 1 cup (150 g) shredded cooked chicken, ½ cup (120 g) mayonnaise, 1 tablespoon (15 ml) lime juice, 1 avocado (sliced)
Instructions
For the Pupusas:
- Make the curtido (if using): In a bowl, combine cabbage, carrot, vinegar, water, salt, and oregano. Let sit at room temperature while you prepare the pupusas.
- Make the dough: In a large bowl, mix masa harina and salt. Add warm water and stir until a soft dough forms. Knead for 2 minutes until smooth. The dough should be moist but not sticky; if too dry, add water 1 tablespoon at a time.
- Form the pupusas: Divide dough into 8 equal balls (about 2 inches/5 cm in diameter). Flatten one ball into a 4-inch (10 cm) circle in your palm. Place 1 tablespoon of cheese and 1 teaspoon of refried beans in the center. Bring the edges up and seal completely, forming a ball again. Gently pat into a ½-inch (1.25 cm) thick disc. Repeat with remaining dough.
- Cook: Heat a large skillet or griddle over medium-high heat and brush with oil. Cook pupusas for 4-5 minutes per side, until golden brown and cooked through. The cheese should be melted inside.
- Serve: Serve hot with curtido on the side.
For the Arepas:
- Make the dough: In a bowl, mix cornmeal and salt. Add warm water and oil, stir until a soft dough forms. Let rest for 5 minutes.
- Form the arepas: Divide dough into 6 equal balls. Flatten each into a ½-inch (1.25 cm) thick disc, about 4 inches (10 cm) wide.
- Cook: Heat a griddle or skillet over medium heat and brush lightly with oil. Cook arepas for 5-6 minutes per side, until golden and cooked through (they should sound hollow when tapped).
- Fill: While arepas cook, mix chicken, mayonnaise, and lime juice. When arepas are cool enough to handle, slice them open horizontally like a pita pocket, leaving one edge intact. Fill with chicken mixture and avocado slices.
- Serve: Serve warm.
Tips
- Masa harina vs. pre-cooked cornmeal: Use masa harina (like Maseca) for pupusas; it’s treated with lime and gives the right texture. For arepas, use pre-cooked cornmeal (like P.A.N.) – it’s finer and absorbs water differently. Substituting one for the other will change the dough’s consistency.
- Keep dough moist: Cover dough with a damp cloth while forming to prevent cracking.
- Sealing pupusas: If the dough cracks when sealing, moisten your hands with water and smooth the cracks.
- Storage: Cooked pupusas and arepas can be stored in the refrigerator for up to 4 days, but they are best fresh.
Serving Suggestions
Serve pupusas with curtido (pickled cabbage slaw) and a squeeze of lime. Arepas are versatile; serve them for breakfast with eggs and cheese, or for lunch with shredded beef, black beans, or avocado. Both are great with a side of hot sauce or salsa.
Variations
- Pupusas: Swap the cheese/bean filling for cooked, seasoned pork (chicharrón) or loroco (a Salvadoran flower bud).
- Arepas: Make a sweet version by adding 2 tablespoons (25 g) of sugar to the dough. Fill with fresh cheese and guava paste.
- Vegan: Use vegan cheese and omit the chicken in arepas, or fill with sautéed vegetables.
Storage and Reheating
Store leftover pupusas and arepas in an airtight container in the refrigerator for up to 4 days. To reheat, place on a dry skillet over medium heat for 2-3 minutes per side, or microwave for 30 seconds. For best texture, avoid steaming, as they can become soggy. You can also freeze cooked pupusas and arepas for up to 3 months; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use the same dough for both? No, pupusas use masa harina, while arepas use pre-cooked cornmeal. The flours have different textures and absorb water differently, so they are not interchangeable in these recipes.
Why are my pupusas cracking? The dough is too dry. Add warm water 1 tablespoon at a time until the dough is moist and pliable. Also, keep the dough covered while working to prevent drying.
Can I bake arepas instead of griddling? Yes, bake at 375°F (190°C) for 15-20 minutes, flipping halfway. They will be less crispy on the outside but still delicious.
What is curtido? Curtido is a lightly fermented cabbage slaw, similar to sauerkraut, but with a Latin flavor. It’s a traditional accompaniment to pupusas.
Can I make these gluten-free? Yes, both are naturally gluten-free as they are made from corn.
How do I know when arepas are cooked through? They should sound hollow when tapped on the bottom, and the outside should be golden brown.
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