Pupusas
Traditional Salvadoran stuffed corn tortillas with cheese, beans, or pork.
30 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups masa harina (corn flour)
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 cup refried beans
- 1 cup shredded cheese (quesillo or mozzarella)
- 1/2 cup chicharrón (optional)
- 1 tablespoon vegetable oil
Nutrition Facts
Share this Recipe
Instructions
Prepare the dough: In a large bowl, mix masa harina, salt, and warm water. Knead until a smooth, pliable dough forms. Cover and let rest for 10 minutes.
Prepare the fillings: If using chicharrón, finely grind it. Mix refried beans, cheese, and chicharrón (if using) in separate bowls.
Shape the pupusas: Take a golf ball-sized portion of dough and flatten it into a disc. Add 1-2 tablespoons of filling in the center, then fold the edges to seal.
Flatten the pupusas: Gently press the filled dough ball between your palms to form a thick tortilla, about 1/4-inch thick. Ensure the filling is evenly distributed.
Cook the pupusas: Heat a skillet or griddle over medium heat. Lightly grease with oil. Cook each pupusa for 3-4 minutes per side until golden brown and slightly crispy.
Serve hot: Enjoy pupusas with curtido (pickled cabbage slaw) and tomato salsa for an authentic Salvadoran experience.
Chef's Tips
- Dough Consistency: If the dough cracks, add a little more water. If it’s too sticky, add more masa harina.
- Filling Variations: Try mixing cheese with loroco (an edible flower) for a traditional flavor.
- Cooking Tip: Avoid pressing pupusas too thin, or the filling may leak out during cooking.
- Storage: Cooked pupusas can be refrigerated for up to 3 days. Reheat on a skillet for best texture.
- Authentic Touch: Use a banana leaf to flatten pupusas for a traditional method.
