Pupusas are thick, hand-made corn tortillas stuffed with savory fillings like cheese, beans, or pork, then griddled until golden and crisp. They are the national dish of El Salvador, with roots in Pipil indigenous cuisine that predate the Spanish arrival. This recipe gives you the classic cheese and bean version, with a simple masa dough that cooks up soft, slightly crispy, and utterly satisfying.
Ingredients
- 2 cups (250 g) masa harina (corn flour for tortillas)
- 1 ½ cups (355 ml) warm water, plus more as needed
- ½ teaspoon salt
- 1 cup (150 g) shredded mozzarella or queso fresco
- 1 cup (170 g) cooked black beans or refried beans
- 2 tablespoons vegetable oil, for cooking
- Optional: ½ cup (75 g) cooked and seasoned pork (chicharrón)
Instructions
- In a large bowl, mix the masa harina and salt. Add the warm water and stir until a soft dough forms. Knead with your hands for 2–3 minutes until smooth. The dough should be moist but not sticky; if it cracks when pressed, add water a tablespoon at a time.
- Divide the dough into 12 equal balls, about 2 inches (5 cm) in diameter. Keep them covered with a damp cloth to prevent drying.
- To form a pupusa: take one dough ball and flatten it in your palm into a 4-inch (10 cm) round. Place about 1 tablespoon of cheese and 1 tablespoon of beans (or other filling) in the center.
- Carefully bring the edges of the dough up and over the filling, pinching to seal completely. Gently pat and flatten the ball between your palms into a thick disc, about 5 inches (13 cm) wide and ½ inch (1.25 cm) thick. If the dough tears, patch with a small piece of dough. Repeat with remaining balls.
- Heat a large skillet or griddle over medium-high heat and 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 pupusa puffs slightly.
- If using pork, ensure it reaches a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines. Use a food thermometer to check. Serve hot.
Tips
- Dough consistency: The dough should feel like soft Play-Doh. If it cracks when you flatten it, add a little water; if it sticks to your hands, add a bit more masa harina.
- Sealing: Make sure the filling is fully enclosed; otherwise, it will leak during cooking. If a pupusa tears, patch it with a small piece of dough and gently reshape.
- Substitutions: No masa harina? Use a blend of 1 cup (120 g) all-purpose flour and 1 cup (120 g) cornmeal, but the texture will be denser. For a gluten-free option, use only masa harina.
- Common mistake: Do not make the pupusas too thin or they will dry out. Keep them about ½ inch thick.
Serving Suggestions
Serve pupusas hot with a side of curtido (a tangy cabbage slaw) and a drizzle of tomato salsa. They are traditionally eaten by hand, often with a fork and knife for the slaw. For a heartier meal, pair with a simple black bean soup or a fresh avocado salad.
Variations
- Revuelta: Mix cheese, beans, and pork (chicharrón) in the filling.
- Cheese and loroco: Add 2 tablespoons of loroco (a Central American vine flower) to the cheese filling. If unavailable, substitute with chopped zucchini flowers or omit.
- Vegetarian: Use only beans and cheese, or add sautéed mushrooms and spinach.
- Sweet: For dessert, fill with a mixture of ½ cup (100 g) sugar and 1 teaspoon cinnamon, and cook as directed.
Storage and Reheating
Refrigerate leftover pupusas in an airtight container for up to 4 days. To reheat, place them in a dry skillet over medium heat for 2–3 minutes per side, or in a toaster oven at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes them soggy. For longer storage, freeze cooked pupusas in a single layer, then transfer to a freezer bag for up to 3 months. Reheat from frozen directly on a hot skillet for 4–5 minutes per side.
Frequently Asked Questions
Can I use regular cornmeal instead of masa harina? No, masa harina is made from hominy treated with lime, giving it the soft, pliable texture needed. Regular cornmeal will produce crumbly, gritty pupusas. If you must substitute, use a 50/50 mix of cornmeal and all-purpose flour, but expect a different texture.
Why do my pupusas crack when I flatten them? The dough is too dry. Add water a tablespoon at a time until the dough is soft and pliable. Also, keep the dough balls covered with a damp cloth while working.
Can I make pupusas ahead of time? Yes, you can assemble the pupusas and refrigerate them, covered, for up to a day before cooking. Place them on a tray, cover with plastic wrap, and cook when ready. They may need an extra minute per side.
What is curtido? Curtido is a lightly fermented cabbage slaw made with cabbage, onion, carrot, and vinegar. It is the traditional accompaniment to pupusas. You can make it by tossing 4 cups (400 g) shredded cabbage, 1 sliced onion, 1 shredded carrot, and ½ cup (120 ml) apple cider vinegar with 1 teaspoon salt. Let it sit at room temperature for 1 hour, then refrigerate.
Is there a vegan version? Yes, fill with seasoned black beans, sautéed vegetables, or vegan cheese. The dough is naturally vegan. Cook as directed.
Can I bake pupusas instead of frying? Yes, bake at 400°F (200°C) for 10–12 minutes, flipping halfway, until golden. They will be less crispy but still delicious.
Related
- Mix Dal Dhokla Recipe: Soft, Spongy & Steamed
- Suji Dhokla Recipe (Instant Rava Dhokla)
- Suji Malpua Recipe: Crispy Semolina Pancakes
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).