Pupusas y Tacos Los Reyes brings together two beloved Salvadoran street foods: thick, griddled corn tortillas stuffed with cheese and loroco, and crisp, rolled tacos filled with seasoned potato or meat. This recipe gives you both on one table, so you can serve a platter that satisfies everyone. The pupusas are soft and slightly charred, while the tacos are crunchy and golden, each paired with the essential curtido and salsa roja.
Ingredients
- For the curtido (quick pickled cabbage slaw):
- 4 cups (340 g) finely shredded green cabbage
- 1 medium carrot, grated (about 1 cup / 110 g)
- 1 small white onion, thinly sliced (about 1/2 cup / 80 g)
- 1 cup (240 ml) distilled white vinegar
- 1 cup (240 ml) water
- 1 teaspoon dried oregano
- 1 teaspoon salt
- For the salsa roja (red sauce):
- 2 large ripe tomatoes (about 1 lb / 450 g), quartered
- 1/2 small white onion, roughly chopped (about 1/4 cup / 40 g)
- 1 clove garlic, peeled
- 1 small fresh jalapeño, stemmed (optional for heat)
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 cup (60 ml) water
- For the pupusa dough:
- 3 cups (420 g) masa harina (corn flour for tortillas, such as Maseca)
- 2 1/4 cups (540 ml) warm water
- 1/2 teaspoon salt
- For the pupusa fillings:
- 2 cups (240 g) shredded mozzarella or Monterey Jack cheese (or a mix)
- 1/2 cup (50 g) loroco (Salvadoran vine flower buds), rinsed and chopped (optional; substitute with chopped spinach or omit)
- 1 cup (200 g) refried beans (canned or homemade)
- For the tacos:
- 12 small corn tortillas (6-inch / 15 cm)
- 2 cups (300 g) cooked, shredded chicken or beef (or use refried beans for vegetarian)
- 1/2 cup (80 g) finely diced onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 cup (60 ml) vegetable oil, for frying
- For serving: additional curtido, salsa roja, and lime wedges
Instructions
- Make the curtido: In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion. In a small saucepan, heat the vinegar, water, oregano, and salt until just boiling. Pour the hot liquid over the vegetables, stir, and let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days).
- Make the salsa roja: In a medium skillet, heat the oil over medium-high heat. Add the tomatoes, onion, garlic, and jalapeño (if using). Cook, stirring occasionally, until the vegetables are soft and slightly charred, about 8 minutes. Transfer to a blender, add the salt and water, and blend until smooth. Taste and adjust salt. Set aside.
- Prepare the pupusa dough: In a large bowl, mix the masa harina and salt. Add the warm water and stir until a soft, slightly sticky dough forms. Knead for 2 minutes. The dough should be moist but not sticky; add a little water or masa harina as needed. Cover with a damp towel.
- Fill the pupusas: Divide the dough into 12 equal balls (about 1/4 cup / 60 g each). With wet hands, flatten one ball into a 4-inch (10 cm) circle. Place about 1 tablespoon of cheese (and loroco if using) or 1 tablespoon of refried beans in the center. Fold the dough over the filling and pinch the edges to seal. Gently pat and stretch into a 5-inch (13 cm) round, being careful not to tear. Repeat with remaining dough and fillings.
- Cook the pupusas: Heat a large cast-iron skillet or comal over medium-high heat. Cook each pupusa for 3–4 minutes per side, until golden brown spots appear and the cheese is melted. Keep warm in a low oven (200°F / 95°C) while you make the tacos.
- Prepare the taco filling: In a bowl, mix the shredded chicken or beef with the onion, cumin, and salt. If using beans, mash them slightly and season similarly.
- Assemble and fry the tacos: Warm the corn tortillas in a dry skillet until pliable. Place about 2 tablespoons of filling down the center of each tortilla, roll tightly, and secure with a toothpick. In a large skillet, heat the oil over medium-high heat. Fry the tacos in batches, seam-side down, for 2–3 minutes per side, until crisp and golden. Drain on paper towels and remove toothpicks.
- Serve: Arrange pupusas and tacos on a platter. Serve with curtido, salsa roja, and lime wedges. For pupusas, top with a spoonful of curtido and a drizzle of salsa.
Tips
- Keep the dough moist: Masa harina absorbs water quickly. Keep the dough covered with a damp cloth while shaping pupusas, and wet your hands with water to prevent sticking.
- Don’t overstuff: If you add too much filling, the pupusa will tear when you flatten it. Start with 1 tablespoon and adjust as you get comfortable.
- Make your own masa: If you have access to fresh masa (nixtamalized corn dough), use that instead of masa harina. You’ll need about 3 cups (420 g) fresh masa; omit the water and salt.
- Loroco substitute: If loroco is unavailable, use chopped spinach or zucchini blossoms, or simply omit it. The pupusas will still be delicious.
Serving Suggestions
Serve the pupusas and tacos family-style with a bowl of curtido and salsa roja on the side. Add lime wedges for squeezing over the tacos. For a complete meal, offer a simple side of refried beans or a light salad. In El Salvador, pupusas are often eaten with your hands, so don’t be shy.
Variations
- Pupusa fillings: Try chicharrón (ground fried pork), black beans, or a mix of cheese and beans. For a vegetarian version, use sautéed mushrooms or spinach with cheese.
- Taco fillings: Use ground beef seasoned with cumin and chili powder, or shredded pork. For a vegan version, use seasoned lentils or mashed black beans.
- Salsa verde: Replace the salsa roja with a green tomatillo salsa for a tangier kick.
- Add a crunchy element: Garnish the tacos with shredded lettuce, diced tomato, and crumbled queso fresco before serving.
Storage and Reheating
Store leftover pupusas and tacos separately in airtight containers in the refrigerator for up to 3 days. To reheat pupusas, warm them in a dry skillet over medium heat for 2–3 minutes per side, or in a microwave for 30 seconds. Tacos are best reheated in a 350°F (175°C) oven for 5–7 minutes to restore crispness. Curtido keeps for up to 1 week in the refrigerator; salsa roja for up to 5 days. Freeze cooked pupusas (without curtido) in a single layer, then transfer to a zip-top bag for up to 2 months; reheat directly from frozen in a skillet over low heat.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the pupusa dough up to 2 hours ahead. Keep it covered with a damp cloth at room temperature. Do not refrigerate, as it will dry out.
Why do my pupusas crack when I flatten 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, keep your hands wet while shaping.
Can I bake the tacos instead of frying? Yes, for a lighter version, brush the rolled tacos with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until crisp.
Is loroco essential? No, loroco is traditional but not always available. Substitute with chopped spinach or simply use cheese-only pupusas. The flavor will be different but still authentic to the style.
Can I use regular all-purpose flour for pupusas? No, pupusas require masa harina (corn flour) to achieve the correct texture and flavor. All-purpose flour will not work.
How do I keep pupusas warm for a party? Place cooked pupusas on a baking sheet in a 200°F (95°C) oven, covered with foil, for up to 30 minutes. Do not stack them, or they will stick.
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