Pupusas are thick, handmade corn tortillas from El Salvador, stuffed with savory fillings like cheese, beans, and pork, then griddled until golden and blistered. They’re crisp outside, soft and chewy inside, and meant to be eaten hot with tangy curtido and a squeeze of lime. This recipe gives you a reliable, from-scratch method using masa harina, so you can make them at home with confidence.
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 tsp salt
- 1 cup (115 g) shredded mozzarella or Monterey Jack cheese (or use queso fresco, crumbled)
- 1 cup (240 ml) refried beans (canned or homemade)
- 1 cup (150 g) cooked, seasoned pork (such as shredded pork or chorizo, cooked and drained)
- 2 tbsp (30 ml) vegetable oil, for griddling
- For curtido (optional): 2 cups (200 g) shredded cabbage, 1 small carrot (shredded), ½ cup (120 ml) apple cider vinegar, ½ cup (120 ml) water, 1 tsp salt, 1 tsp dried oregano
Instructions
- Make the curtido (if using): In a bowl, combine the shredded cabbage, carrot, vinegar, water, salt, and oregano. Mix well, cover, and let sit at room temperature while you prepare the pupusas. It can also be made a day ahead and refrigerated.
- Prepare the filling: In separate small bowls, have the shredded cheese, refried beans, and cooked pork ready. If you want a combined filling, mix ½ cup of cheese with ½ cup of beans and ½ cup of pork in a bowl.
- Make the masa dough: In a large bowl, whisk the masa harina and salt. Add the warm water and stir with a spoon or your hands until a soft, pliable dough forms. It should feel like play-dough—moist but not sticky. If it cracks at the edges when you press it, add a little more water (1 tbsp at a time). If it’s too sticky, add a bit more masa harina. Cover the dough with a damp towel and let it rest for 5–10 minutes.
- Form the pupusa: Divide the dough into 6 equal balls (about 2 ½ inches / 6 cm in diameter). Take one ball and press a deep well in the center with your thumb, forming a small cup. Place about 1 ½ tablespoons of filling into the well. Gently pinch the edges of the dough up and over the filling, sealing it completely. Roll the ball back into a smooth sphere, making sure no filling peeks through.
- Flatten the pupusa: With floured or slightly wet hands, carefully pat the ball between your palms, turning it as you go, until it forms a thick, even disc about 4–5 inches (10–12 cm) in diameter and ¼ inch (6 mm) thick. Don’t worry if it’s not perfect—cracks can be patched with a little dough. Repeat with the remaining dough and filling.
- Cook the pupusas: Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 teaspoon of oil and spread it around. Place 2–3 pupusas in the skillet (don’t overcrowd). Cook for 3–4 minutes per side, until golden brown spots appear and the pupusa feels firm. If they puff up, that’s great—press them down gently with a spatula. Continue with the rest, adding more oil as needed.
- Keep warm: Transfer cooked pupusas to a plate and cover with a clean kitchen towel to keep them warm while you cook the rest.
- Serve: Serve immediately with curtido and a squeeze of lime. If you used pork, ensure it is fully reheated to 165°F (74°C) if it was pre-cooked and refrigerated.
Tips
- Masa consistency is key: If the dough is too dry, the pupusas will crack when you flatten them. Add water a tablespoon at a time until the dough is smooth and pliable. If it’s too wet, it will stick to your hands—dust with a little masa harina.
- Don’t overfill: It’s tempting to stuff them generously, but too much filling makes sealing difficult and can cause the pupusa to burst during cooking. Stick to about 1 ½ tablespoons per pupusa.
- Use a hot skillet: A properly heated griddle (medium-high) gives you those crispy, blistered spots. If the heat is too low, the pupusas will cook slowly and dry out.
- Substitutions: No mozzarella? Use any good melting cheese like Oaxaca, mild cheddar, or a Mexican blend. For the filling, you can use just cheese, just beans, or a combination—this recipe is flexible. If you can’t find masa harina, you can’t substitute all-purpose flour; the texture will be completely different. Look for masa harina in the Latin foods aisle of most supermarkets.
Serving Suggestions
Pupusas are traditionally served with curtido (a tangy, lightly fermented cabbage slaw) and a simple tomato salsa or a squeeze of lime. They’re a complete meal on their own, but you can also serve them alongside a bowl of black beans or a light soup. For a casual dinner, set out a spread of curtido, salsa roja, and extra limes so everyone can build their own plate.
Variations
- Revuelta: The classic combination of pork, cheese, and beans—mix all three fillings together in one bowl before stuffing.
- Cheese and loroco: Loroco is a Salvadoran vine flower with a unique, slightly sweet flavor. If you can find it (fresh or jarred), chop it and mix it into the cheese filling. If not, skip it—the pupusas are still delicious.
- Vegetarian: Use only cheese and beans, or add sautéed mushrooms or zucchini for extra texture.
- Black bean and cheese: Use black refried beans instead of regular pinto beans for a slightly earthier flavor.
Storage and Reheating
Cooked pupusas keep in the refrigerator for up to 3 days in an airtight container. To reheat, the best method is a dry skillet or griddle over medium heat, flipping occasionally until heated through and crisp again—about 5–6 minutes. You can also microwave them for 1–2 minutes, but they’ll be softer. For longer storage, freeze cooked pupusas in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat from frozen directly on a hot griddle, adding a few extra minutes. The curtido will keep in the fridge for up to a week.
Frequently Asked Questions
Why do my pupusas crack when I flatten them? This usually means the dough is too dry. Add a little more warm water, a tablespoon at a time, until the dough is smooth and doesn’t crack at the edges when you press it. Also, make sure to keep the dough covered with a damp towel while you work so it doesn’t dry out.
Can I use regular cornmeal instead of masa harina? No. Masa harina is made from hominy (corn treated with lime) and is finely ground, which gives the dough its characteristic pliability and flavor. Regular cornmeal or corn flour will not form a cohesive dough and will taste gritty.
What if I don’t have a cast-iron skillet? Any heavy-bottomed skillet or griddle works well. Non-stick is fine, but you may need to use a bit more oil to get the same golden crust.
Can I make the dough ahead of time? Yes, you can prepare the dough up to a day in advance. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature for about 30 minutes before shaping, as cold dough is harder to work with.
Are pupusas gluten-free? Yes, as long as you use pure masa harina and check that your fillings (like refried beans or pork) don’t contain any wheat-based additives. The traditional recipe is naturally gluten-free.
What is the best way to eat a pupusa? Traditionally, you eat it with your hands, tearing off a piece and topping it with curtido and salsa. The curtido’s acidity cuts through the richness of the cheese and pork, so don’t skip it!
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