Pupusas are thick, hand-made corn tortillas stuffed with cheese, beans, pork, or other fillings, then griddled until blistered and golden. They are the national dish of El Salvador, where they are served with curtido (a tangy cabbage slaw) and tomato salsa. This recipe gives you the classic cheese and bean version, with clear steps for soft, flavorful masa that holds together on the griddle.
Ingredients
- 2 cups (240 g) masa harina (corn flour for tortillas, such as Maseca)
- 1 ½ cups (355 ml) warm water, plus more as needed
- ½ teaspoon salt
- 1 cup (150 g) shredded mozzarella or Monterey Jack cheese
- 1 cup (170 g) cooked and mashed red beans (or refried beans)
- 2 tablespoons vegetable oil, for the griddle
- For curtido (optional): 2 cups (200 g) shredded cabbage, ½ cup (120 ml) apple cider vinegar, ½ cup (120 ml) water, 1 teaspoon salt, 1 teaspoon dried oregano, 1 small carrot (shredded)
- For salsa roja (optional): 2 ripe tomatoes, 1 small onion, 1 clove garlic, 1 tablespoon vegetable oil, salt to taste
Instructions
- If making curtido, combine cabbage, carrot, vinegar, water, salt, and oregano in a bowl. Let sit at room temperature while you prepare the pupusas (or refrigerate up to 3 days).
- For the salsa, roughly chop the tomatoes and onion. In a small saucepan, heat the oil over medium heat. Add the tomato, onion, and garlic; cook until soft, about 8 minutes. Transfer to a blender, blend until smooth, add salt to taste, and set aside.
- In a large bowl, mix the masa harina and salt. Add the warm water and stir with a spoon until a dough forms. Knead with your hands for 2–3 minutes until smooth and pliable. The dough should be moist but not sticky; if it cracks at the edges when you press it, add water 1 tablespoon at a time.
- Divide the dough into 12 equal balls (about 2 ½ inches / 6 cm in diameter). Keep them covered with a damp cloth so they don’t dry out.
- Take one ball and make a deep well in the center with your thumb, forming a small cup. Place about 1 tablespoon of cheese and 1 tablespoon of beans (or your chosen filling) inside. Carefully pinch the edges closed over the filling, then gently pat and rotate the ball between your palms to flatten it into a round disc about 5 inches (12 cm) across and ¼ inch (6 mm) thick. If the dough tears, patch it with a little extra masa. Repeat with remaining dough and filling.
- Heat a large cast-iron skillet or griddle over medium-high heat. Add a thin layer of oil. Cook pupusas in batches (without overcrowding) for 3–4 minutes per side, until golden brown spots appear and the cheese is melted. Use a spatula to flip gently.
- Serve hot with curtido and salsa roja. To eat, top a pupusa with curtido and salsa, then bite in—traditionally eaten with your hands.
Tips
- Substitutions: If you can’t find masa harina, you can use fresh masa (nixtamalized corn dough) from a tortilleria, but you’ll need about 2 ½ cups (about 600 g). For cheese, queso fresco or a Mexican melting cheese like Chihuahua works well; mozzarella is a fine substitute.
- Keep the dough moist: Masa dries out quickly. Always keep unused dough covered with a damp towel. If the dough becomes crumbly, add a little water and knead again.
- Don’t overfill: Too much filling makes the pupusa hard to seal and it will burst on the griddle. A heaping tablespoon of each is plenty.
- Common mistake: Pressing too hard when flattening can cause the filling to poke through. Use gentle, even pressure and rotate the disc as you flatten.
Serving Suggestions
Serve pupusas hot off the griddle with curtido and salsa roja on the side. They are often eaten with your hands, using the curtido as a topping. For a heartier meal, serve with a side of fried plantains or a simple black bean soup. In El Salvador, pupusas are a popular street food and are also served at family gatherings.
Variations
- Revuelta: The classic mixed filling of pork (chicharrón, which is actually seasoned, ground pork, not crispy skin), cheese, and beans. Use ⅓ cup cooked, shredded pork shoulder mixed with ⅓ cup beans and ⅓ cup cheese.
- Cheese and loroco: Loroco is a Central American vine flower bud with a delicate, vegetal flavor. If you can find it, chop and mix it into the cheese filling. If not, substitute with chopped spinach or zucchini blossoms.
- Black bean and cheese: Swap the red beans for black beans for a different flavor.
- Vegan: Use vegan cheese and refried beans; the masa is naturally vegan.
Storage and Reheating
Cooked pupusas can be refrigerated in an airtight container for up to 3 days. To reheat, heat a dry skillet over medium heat and warm each pupusa for 2–3 minutes per side, until hot and slightly crisp. You can also reheat in a microwave for 1 minute, but they will be softer. For longer storage, freeze cooked pupusas in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen on a skillet over medium heat for 4–5 minutes per side, until heated through. The curtido will keep in the fridge for up to 1 week.
Frequently Asked Questions
What is pupusa dough made of? Pupusa dough is made from masa harina (corn flour that has been treated with lime) and water. It’s the same dough used for corn tortillas, but it’s slightly stiffer so it can hold a filling.
Why are my pupusas cracking? Cracking usually means the dough is too dry. Add water a tablespoon at a time and knead until the dough is smooth and pliable. Also, keep the dough covered while you work to prevent it from drying out.
Can I use flour tortillas instead of masa? No, authentic pupusas are made with corn masa. Flour tortillas would not have the right texture or flavor, and they would be too thin to hold a filling.
What is the difference between a pupusa and a tortilla? A tortilla is a thin, flat bread, while a pupusa is a thicker, stuffed cake. Pupusas are also cooked on a griddle until they puff slightly and develop golden spots.
Are pupusas gluten-free? Yes, traditional pupusas made with masa harina are naturally gluten-free. Be sure to check that your fillings (like cheese or beans) are also gluten-free if you have celiac disease.
Can I make pupusas ahead of time? You can assemble the pupusas and refrigerate them (uncooked) for up to 24 hours, but they are best cooked fresh. You can also cook them and reheat, as described above.
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- Poha in English: Flattened Rice Recipe
- Poha Is Made of What? Flat Rice Recipe
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