Pupusas are thick, handmade corn tortillas from El Salvador, stuffed with savory fillings like cheese, beans, or chicharrón, then griddled until golden and crisp outside. They are a beloved street food and home staple, often served with curtido (a tangy cabbage slaw) and salsa roja. This recipe gives you a reliable, from-scratch method using masa harina, so you can make genuinely delicious pupusas at home.
Ingredients
- 2 cups (240 g) masa harina (corn flour for tortillas, e.g., Maseca)
- 1 1/2 cups (355 ml) warm water, plus more as needed
- 1/2 teaspoon salt
- 1 cup (150 g) shredded mozzarella or Monterey Jack cheese
- 1/2 cup (120 ml) refried beans (canned or homemade)
- 1/2 cup (75 g) cooked and crumbled chorizo or seasoned ground pork (optional)
- 2 tablespoons vegetable oil, for griddling
Instructions
- Make the dough: In a large bowl, combine the masa harina and salt. Add the warm water and stir with a spoon until a soft 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 pressed, add a tablespoon of water at a time until it holds together.
- Prepare the fillings: If using chorizo, cook it in a skillet over medium heat until browned and cooked through (to 160°F / 71°C, USDA FSIS safe minimum for ground meat). Drain excess fat and let cool slightly. Mix the refried beans and cheese together in a small bowl if using both; otherwise, keep fillings separate.
- Form the pupusas: Divide the dough into 6 equal balls (about 60 g each). With wet hands, flatten one ball into a 4-inch (10 cm) circle about 1/4-inch (6 mm) thick. Place 1 to 2 tablespoons of filling in the center. Carefully bring the edges up over the filling and pinch to seal completely. Gently pat and shape into a thick, round disc about 1/2-inch (1.25 cm) thick, making sure no filling is exposed. Repeat with the remaining dough and filling.
- Cook the pupusas: Heat a large cast-iron skillet or griddle over medium-high heat and lightly brush with oil. Cook the pupusas in batches, 2–3 at a time, for 3–4 minutes per side, until golden brown spots appear and the cheese is melted. Press gently with a spatula while cooking to ensure even browning.
- Keep warm: Transfer cooked pupusas to a plate and cover with a clean kitchen towel to keep warm while you cook the rest.
- Serve immediately: Serve hot with curtido and salsa roja on the side.
Tips
- Dough consistency is key: If the dough is too dry, the pupusas will crack and leak filling. It should feel like soft Play-Doh. Keep a small bowl of water nearby to wet your hands while shaping.
- Seal edges well: Make sure the edges are completely pinched shut before flattening, or the filling will ooze out during cooking.
- Substitutions: No masa harina? Use fresh masa (nixtamalized corn dough) if available, but reduce water accordingly. For cheese, use queso fresco or a Mexican melting cheese like Oaxaca for a more authentic flavor.
- Don’t overfill: Too much filling makes the pupusas hard to seal and they may burst. Stick to about 1–2 tablespoons per pupusa.
Serving Suggestions
Serve pupusas hot with traditional accompaniments: curtido (a fermented cabbage slaw with carrots, oregano, and vinegar) and a simple salsa roja (tomato-based sauce). They also pair well with a side of fried plantains or a fresh avocado salad. For a fuller meal, serve with a cup of black bean soup.
Variations
- Cheese and loroco: Add 2 tablespoons of chopped loroco (a Central American flower bud) to the cheese filling for an authentic touch. If unavailable, substitute chopped spinach or zucchini.
- Pork and bean: Mix cooked, seasoned ground pork with refried beans for a hearty filling.
- Vegetarian: Use only cheese, beans, or sautéed vegetables like mushrooms and peppers.
- Sweet pupusas: For dessert, fill with a tablespoon of sweetened plantain or chocolate and cook the same way.
Storage and Reheating
Leftover pupusas can be refrigerated in an airtight container for up to 4 days. To reheat, place them on a hot, dry skillet over medium heat for 2–3 minutes per side until warmed through and crisp. You can also reheat in a microwave for 1–2 minutes, but the texture 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 3 months. Reheat from frozen on a skillet over medium-low heat for 5–6 minutes per side.
Frequently Asked Questions
Why are my pupusas falling apart? This usually means the dough is too dry. Add a little more water, a tablespoon at a time, and knead until smooth. Also, make sure to seal the edges completely before flattening.
Can I use all-purpose flour instead of masa harina? No, masa harina is essential for the authentic texture and flavor. All-purpose flour will produce a different, bread-like result. You can try a gluten-free all-purpose blend, but the texture will still differ.
How do I keep pupusas warm while cooking the rest? Place cooked pupusas on a plate and cover with a clean kitchen towel or aluminum foil. They will stay warm for up to 20 minutes. To keep them longer, place in a 200°F (93°C) oven.
What is curtido and can I buy it? Curtido is a lightly fermented cabbage slaw with carrots, onion, and oregano. It’s available in some grocery stores in the Latin section, or you can make it easily at home by mixing shredded cabbage, carrot, onion, vinegar, and oregano, and letting it sit for at least an hour.
Can I bake pupusas instead of frying? Yes, you can bake them at 375°F (190°C) for about 15–20 minutes, flipping halfway, but they will be less crispy. For a crispier exterior, brush with oil before baking.
Are pupusas gluten-free? Yes, if made with masa harina (corn flour), they are naturally gluten-free. Be sure to check that your masa harina is certified gluten-free if you have celiac disease.
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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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