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’re a beloved street food and home-cooked staple, and making them at home is easier than you think. The key is using masa harina (corn flour) and keeping the dough moist so the pupusas seal without cracking.
Ingredients
- 2 cups (240 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 (225 g) shredded mozzarella or Monterey Jack cheese (or queso fresco, crumbled)
- 1 cup (240 ml) refried beans (canned or homemade)
- 1 cup (150 g) cooked, seasoned pork (chicharrón or shredded pork) – optional
- 1 tablespoon vegetable oil, for griddling
- For curtido (optional): 2 cups (300 g) shredded cabbage, 1 carrot (shredded), ½ cup (120 ml) apple cider vinegar, ½ cup (120 ml) water, 1 teaspoon oregano, ½ teaspoon salt
Instructions
- Make the curtido (if using): In a bowl, combine the cabbage, carrot, vinegar, water, oregano, and salt. Let it sit at room temperature while you make the pupusas, or refrigerate for up to 3 days.
- Prepare the dough: In a large bowl, mix the masa harina and salt. Add the warm water and stir until a soft dough forms. It should be moist but not sticky; if it cracks when you press it, add a tablespoon more water. Cover with a damp towel and let rest for 5 minutes.
- Divide the dough: Divide the dough into 12 equal balls, about 2 inches (5 cm) in diameter. Keep them covered with a damp cloth to prevent drying.
- Fill the pupusas: Take one dough ball and flatten it in your palm into a 4-inch (10 cm) circle. Place about 1 tablespoon of cheese (and/or beans, pork) in the center. Fold the edges of the dough up and over the filling, pinching to seal. Gently pat and shape into a 5-inch (12 cm) round, being careful not to tear the dough. Repeat with the remaining balls.
- Cook the pupusas: Heat a large skillet or griddle over medium-high heat and brush with oil. Cook each pupusa for 3-4 minutes per side, until golden brown spots appear and the cheese is melted. If using pork, ensure it reaches a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines, checked with a food thermometer.
- Serve immediately: Keep cooked pupusas warm in a low oven (200°F / 95°C) while cooking the rest. Serve hot with curtido and tomato salsa.
Tips
- Keep the dough moist: Masa harina dries out quickly. Always keep the dough balls covered with a damp towel, and if the dough cracks while shaping, wet your hands slightly.
- Don’t overstuff: Too much filling makes it hard to seal the pupusa, and they’ll burst open on the griddle. Use about 1 tablespoon per pupusa.
- Substitutions: If you can’t find masa harina, you can use fresh masa (nixtamalized corn dough) from a tortilleria, but adjust the water. For cheese, queso fresco or a Mexican melting cheese like Oaxaca works well; mozzarella is a good substitute.
- Common mistake: Using cold water makes the dough stiff and prone to cracking. Always use warm water.
Serving Suggestions
Serve pupusas hot off the griddle with a side of curtido (pickled cabbage slaw) and a simple tomato salsa or a drizzle of crema (Mexican sour cream). They’re a complete meal on their own, but you can also serve them with refried beans and rice for a heartier plate. In El Salvador, they’re often eaten with your hands, so don’t be shy.
Variations
- Revuelta: The classic combo of cheese, beans, and pork (chicharrón) all in one.
- Cheese and loroco: Add loroco (a Central American vine flower) to the cheese filling for an authentic floral flavor. If unavailable, use chopped spinach or zucchini blossoms.
- Black bean and cheese: Use black refried beans instead of pinto for a richer taste.
- Vegetarian: Skip the pork and add more beans or sautéed mushrooms and peppers.
Storage and Reheating
Store leftover pupusas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them on a dry skillet over medium heat for 2-3 minutes per side, or in a toaster oven. Avoid microwaving, as it makes them soggy. You can also freeze cooked pupusas for up to 2 months; wrap each in plastic wrap and place in a freezer bag. Reheat from frozen on a skillet over medium heat, covered, for 5-7 minutes per side.
Frequently Asked Questions
Can I use all-purpose flour instead of masa harina? No, all-purpose flour won’t give the same texture or flavor. Masa harina is specially treated corn flour that creates the proper dough. You could try a gluten-free all-purpose blend, but the result will be different.
Why do my pupusas crack when I shape them? The dough is too dry. Add a little more warm water, a tablespoon at a time, until the dough is soft and pliable. Also, make sure to keep the dough covered while working.
Can I make pupusas ahead of time? Yes, you can assemble the pupusas and refrigerate them for a few hours before cooking. Place them on a parchment-lined baking sheet, cover with plastic wrap, and cook within 4 hours. Or freeze them raw for up to a month.
What is chicharrón in pupusas? In El Salvador, chicharrón for pupusas is not crispy pork rind, but rather seasoned, cooked pork that is ground or finely chopped. You can use leftover pulled pork or ground pork sautéed with garlic and cumin.
Are pupusas gluten-free? Yes, if made with pure masa harina, they are naturally gluten-free. Just check that your masa harina is not cross-contaminated if you have celiac disease.
Can I bake pupusas instead of griddling? You can bake them at 375°F (190°C) for 10-12 minutes, but they won’t have the same crispy exterior. For best results, use a skillet or griddle.
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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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