Pupusas are thick, hand-made corn tortillas from El Salvador, stuffed with cheese, beans, pork, or a combination, then griddled until golden and crisp outside and molten inside. They are traditionally eaten with your hands, topped with curtido (a tangy cabbage slaw) and a squirt of tomato salsa. This recipe walks you through the entire process, from making the masa dough to shaping and cooking perfect pupusas that hold together and puff up beautifully.
Ingredients
- 4 cups (500 g) masa harina (corn flour for tortillas, e.g., Maseca)
- 3 ½ cups (830 ml) warm water, plus more as needed
- 1 teaspoon (5 g) fine salt
- 2 cups (240 g) shredded mozzarella or Monterey Jack cheese
- 1 cup (240 g) refried beans (canned or homemade)
- 1 cup (150 g) cooked, seasoned pork (optional, see Variations)
- 2 tablespoons (30 ml) vegetable oil, for cooking
Instructions
- Make the dough: In a large bowl, combine the masa harina and salt. Add the warm water and stir with a spoon or your hands until a soft, slightly sticky dough forms. It should be the consistency of soft play-dough—not too dry, not too wet. If it cracks at the edges when you press it, add a tablespoon of water at a time until it holds together smoothly. Cover the bowl with a damp kitchen towel and let it rest for 10 minutes.
- Prepare the fillings: While the dough rests, set out your shredded cheese, refried beans, and pork (if using) in separate small bowls. If using beans, you can mash them with a fork to make them easier to work with.
- Form a dough ball: Divide the dough into 12 equal portions (about 65 g each). Roll each portion into a smooth ball between your palms. Keep the balls covered with the damp towel to prevent drying out.
- Flatten the dough: Take one dough ball and press it flat in your palm, or use a tortilla press lined with plastic wrap. If using your hands, gently pat and stretch the dough into a 4-inch (10 cm) round, about ¼ inch (6 mm) thick. The edges should be slightly thicker than the center to hold the filling.
- Add the filling: Place 1 to 2 tablespoons of your chosen filling in the center of the dough round. Do not overfill—this makes sealing difficult. For cheese, use about 2 tablespoons; for beans or pork, 1 to 1 ½ tablespoons.
- Seal the pupusa: Carefully bring the edges of the dough up and over the filling, pinching them together to form a sealed ball. Gently press and pat the ball between your palms to flatten it into a thick, round disc, about 5 inches (13 cm) wide and ½ inch (1.3 cm) thick. If any filling pokes through, patch with a small piece of dough and press again. Repeat with the remaining dough and filling.
- Cook the pupusas: Heat a large cast-iron skillet or griddle over medium-high heat and add about 1 teaspoon of oil. Once the oil shimmers, place 2-3 pupusas in the pan, leaving space between them. Cook for 3-4 minutes per side, until golden brown spots appear and the pupusas puff slightly. Press gently with a spatula while cooking to ensure even browning. Transfer to a plate and keep warm in a low oven (200°F / 95°C) while you cook the rest.
- Serve immediately: Pupusas are best eaten hot off the griddle. Serve with curtido and salsa (see Serving Suggestions).
Tips
- Dough consistency is key: If the dough is too dry, the pupusas will crack and leak. If it is too wet, they will stick to your hands and the pan. Add water or masa harina a tablespoon at a time until the dough feels like soft, smooth clay.
- Use a tortilla press for even thickness: If you have a tortilla press, line it with a plastic produce bag or plastic wrap. Place a dough ball in the center, press gently, then add the filling and seal as directed. This gives uniform pupusas that cook evenly.
- Don’t overfill: It is tempting to stuff in as much cheese as possible, but too much filling makes sealing impossible and causes blowouts. Stick to the amounts listed.
- Keep dough covered: Masa dries out quickly. Always keep the bowl of dough balls and the finished pupusas covered with a damp towel to prevent cracking.
Serving Suggestions
Serve pupusas with curtido, a pickled cabbage slaw made with cabbage, carrots, onion, and oregano, and a simple tomato salsa (or a thin, watery salsa roja). To eat, take a bite of the pupusa, then use your fingers to stuff it with curtido and drizzle salsa on top. They are also delicious with a squeeze of lime and a sprinkle of crumbled queso fresco.
Variations
- Revuelta: The classic combination of refried beans, shredded cheese, and seasoned pork (chicharrón).
- Cheese and Loroco: Add 2 tablespoons of chopped loroco (a Central American vine flower) to the cheese filling. If you can’t find loroco, substitute chopped spinach or zucchini flowers (the flavor will differ but still be delicious).
- Black Bean and Cheese: Use black refried beans instead of pinto, and add a pinch of cumin to the beans for extra warmth.
- Vegan: Use vegan cheese shreds and seasoned mushrooms or vegan refried beans. The dough is already vegan.
Storage and Reheating
Cooked pupusas will keep in the refrigerator for up to 4 days in an airtight container. To reheat, warm 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. You can also freeze cooked pupusas for up to 3 months: stack them with parchment paper between each, wrap tightly in foil, and place in a freezer bag. Thaw overnight in the fridge, then reheat in a skillet or oven.
Frequently Asked Questions
Can I use all-purpose flour instead of masa harina? No, masa harina is essential. It is a specially treated corn flour that gives pupusas their characteristic taste and texture. All-purpose flour will produce a completely different, bread-like result.
Why are my pupusas cracking? The dough is likely too dry. Add a little more warm water, a tablespoon at a time, until the dough is soft and pliable. Also, make sure the dough balls are covered with a damp towel while you work.
How do I keep the filling from leaking out? Make sure the edges are sealed completely before flattening. If you see a crack, pinch it shut. Also, avoid overfilling—use the amounts specified in the recipe.
Can I prepare pupusas ahead of time? Yes, you can assemble the pupusas, place them on a baking sheet lined with parchment, cover with plastic wrap, and refrigerate for up to 24 hours. Cook them straight from the fridge, adding a minute or two to the cooking time.
What is the best cheese for pupusas? Traditional Salvadoran pupusas use a soft, white cheese called queso blanco or queso fresco. Mozzarella and Monterey Jack are excellent substitutes because they melt well and have a mild flavor. Avoid aged cheeses like cheddar, which can become oily.
Can I bake pupusas instead of frying? Yes, you can bake them at 400°F (200°C) for 10-12 minutes, flipping halfway, but they will not get the same crispy, golden exterior as griddling. For best results, brush them lightly with oil before baking.
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