Pupusas are thick, hand-made corn tortillas stuffed with savory fillings like cheese, beans, or pork, then griddled until golden and crisp. Originating from El Salvador, these are a beloved street food that is surprisingly simple to make at home with just a few ingredients. This recipe delivers authentic, restaurant-quality pupusas with a soft, slightly crispy exterior and a molten, cheesy center that will make you skip the takeout line.
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
- 1 cup (150 g) shredded mozzarella or Monterey Jack cheese (for filling)
- 1 cup (150 g) crumbled queso fresco or farmer’s cheese (for filling)
- 1 cup (200 g) refried beans (canned or homemade), cooled
- 1 cup (150 g) cooked and shredded pork (or chicken), optional
- 2 tablespoons vegetable oil (for cooking)
- For serving: curtido (pickled cabbage slaw) and tomato salsa
Instructions
- Make the dough: In a large bowl, whisk together the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should be moist but not sticky—like Play-Doh. If it’s too dry, add water a tablespoon at a time; if too sticky, add a bit more masa. Cover with a damp towel and let rest for 10 minutes.
- Prepare fillings: In a small bowl, mix the shredded mozzarella and crumbled queso fresco together. Keep the refried beans and pork (if using) in separate bowls. If using canned beans, you can mash them with a fork for a smoother texture.
- Form the pupusas: Divide the dough into 6 equal balls (about 60 g each). Keep them covered with a damp cloth. To fill, take one ball and flatten it in your palm, then use your thumbs to press a deep well in the center, forming a small cup. Place about 1 ½ tablespoons of cheese (or beans, or pork, or a combination) into the well. Carefully pinch the edges of the dough up and over the filling, sealing it completely. Gently pat and rotate the ball in your hands to smooth it out, then flatten it between your palms into a 4-5 inch (10-12 cm) round, about ¼ inch (6 mm) thick. Make sure no filling is exposed; if it breaks, patch with a little dough. Repeat with remaining dough and filling.
- Cook the pupusas: Heat a large cast-iron skillet or griddle over medium-high heat. Add a thin layer of vegetable oil. Once shimmering, place 2-3 pupusas in the skillet (do not overcrowd). Cook for 3-4 minutes per side, until golden brown spots appear and the pupusas puff slightly. If they brown too quickly, lower the heat. Transfer to a plate and keep warm in a low oven (200°F / 93°C) while cooking the rest.
- Serve immediately: Pupusas are best eaten hot, straight off the griddle. Serve with curtido and tomato salsa on the side.
Tips
- Dough consistency is key: The dough must be moist enough to not crack when you flatten it, but not so wet that it sticks to your hands. If it cracks, add a little water. If it sticks, add a little masa.
- Seal the edges well: Make sure the filling is completely enclosed before flattening. Any exposed cheese will leak out and burn on the griddle.
- Use a mix of cheeses: A combination of a meltable cheese (like mozzarella) and a crumbly salty cheese (like queso fresco) gives the best flavor and texture. If you can’t find queso fresco, feta (well-drained) or even grated Cotija works.
- Keep them warm: Pupusas are best fresh, but you can keep them warm in a 200°F (93°C) oven for up to 30 minutes. Cover with foil to prevent drying.
Serving Suggestions
Serve pupusas hot off the griddle with a generous helping of curtido (a tangy pickled cabbage slaw) and a spoonful of red tomato salsa. The acidity and crunch of the curtido cut through the richness of the cheese and beans perfectly. They are also delicious with a squeeze of fresh lime juice and a sprinkle of hot sauce.
Variations
- Revuelta: The classic combination of pork, bean, and cheese. Just add a little of each filling to the center.
- Cheese and Loroco: Loroco is a Central American vine flower with a unique, slightly nutty flavor. Mix chopped loroco buds (available frozen at Latin markets) into the cheese filling.
- Black Bean and Cheese: Use black refried beans instead of pinto for a slightly earthier flavor.
- Chicken and Cheese: Shredded, cooked chicken mixed with a little salsa or crema makes a great filling.
- Vegan Pupusas: Use vegan cheese shreds and seasoned black beans. Be sure to use a vegan masa harina (all are naturally vegan).
Storage and Reheating
Store cooked pupusas in an airtight container in the refrigerator for up to 4 days. To reheat, the best method is to warm them on a dry skillet or griddle over medium heat for 2-3 minutes per side, until heated through and slightly crisp. You can also microwave them, but they will be softer and less crisp. 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 griddle over medium-low heat, covered, for about 5-7 minutes per side, or until hot in the center.
Frequently Asked Questions
Can I use regular cornmeal instead of masa harina? No. Masa harina is specially treated with lime (calcium hydroxide) to make it into a pliable dough. Regular cornmeal will not form a cohesive dough and will taste gritty. You need masa harina, which is available in most grocery stores in the international or baking aisle.
My pupusas keep cracking when I flatten them. This usually means your dough is too dry. Add a little more warm water, a tablespoon at a time, and knead it in. The dough should be smooth and not crack at the edges when you press a finger into it.
What is curtido and how do I make it? Curtido is a lightly fermented cabbage slaw made with cabbage, carrots, onion, and vinegar. It’s the traditional accompaniment to pupusas. To make a quick version, combine 4 cups shredded cabbage, 1 shredded carrot, ½ sliced onion, 1 teaspoon dried oregano, and ½ cup (120 ml) apple cider vinegar with 1 cup (240 ml) water and 1 teaspoon salt. Let it sit at room temperature for at least 1 hour, then refrigerate.
Can I bake pupusas instead of frying? You can, but they won’t be as crisp and golden. To bake, place on a parchment-lined baking sheet and bake at 400°F (204°C) for 10-12 minutes, flipping halfway, until lightly browned. For best results, brush with a little oil before baking.
Why do my pupusas stick to the griddle? Make sure your griddle is hot enough before adding the pupusas, and that you have a thin layer of oil. If they stick, they may not be cooked enough on the first side. Let them cook undisturbed for 3-4 minutes before trying to flip.
Can I make the dough ahead of time? Yes, you can make the dough up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature and add a little water if it seems dry before forming the pupusas.
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