Pupusas are El Salvador’s beloved stuffed corn cakes, griddled until lightly crisp while the cheese and savory filling turn wonderfully tender inside.
This version keeps the dough soft and easy to shape, then pairs the pupusas with bright curtido and a quick tomato salsa to balance the rich filling.
Keep the dough covered while shaping, and patch any cracks with damp fingers so the filling stays sealed on the griddle.
Serving Suggestions
Serve the pupusas hot with plenty of curtido and tomato salsa. A simple avocado salad or black beans also makes the meal more substantial.
Recipe Notes
Cooked pupusas keep refrigerated for up to 3 days and reheat well in a dry skillet. Freeze them in a single layer before packing for longer storage.
Salvadoran Pupusas
Soft corn masa cakes filled with cheese, pork, and beans, griddled and served with curtido and tomato salsa.
Equipment
- Large skillet or griddle
- Mixing bowls
- Chef’s knife
- Small food processor
Ingredients
Pupusa Dough
- 2 cups masa harina fine corn flour
- 1 1/2 cups warm water plus more as needed
- 1 tsp salt
- 1 tbsp neutral oil for the dough and pan
Filling
- 8 oz low-moisture mozzarella shredded
- 4 oz cooked pork chicharrón finely chopped
- 1/2 cup refried beans thick and cooled
Curtido
- 3 cups green cabbage finely shredded
- 1 medium carrot julienned
- 1/2 medium white onion thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 1 tsp dried oregano
- 1 tsp salt
Tomato Salsa
- 4 medium Roma tomatoes quartered
- 1/4 medium white onion
- 1 clove garlic
- 1 small jalapeño seeded if desired
- 1 tbsp neutral oil
Instructions
Prepare the Curtido and Salsa:
- Toss the cabbage, carrot, onion, vinegar, water, oregano, and salt in a bowl. Let the curtido stand for at least 20 minutes.
- Blend the tomatoes, onion, garlic, and jalapeño until mostly smooth. Warm the oil in a small saucepan, add the salsa, and simmer for 8 minutes.
Mix and Fill:
- Stir the masa harina, warm water, salt, and oil into a soft dough. Rest for 10 minutes, then divide into 8 balls.
- Mix the mozzarella, chicharrón, and refried beans. Flatten each dough ball, add filling, pinch closed, and gently press into a thick round. Patch any cracks with damp fingers.
Cook:
- Heat a lightly oiled skillet or griddle over medium heat. Cook the pupusas for 3 to 4 minutes per side, turning until browned and cooked through.
- Serve immediately with curtido and tomato salsa.
Notes
- The dough should feel soft and pliable, not sticky.
- Keep shaped pupusas covered with a damp towel while the rest are formed.
Nutrition
Calories: 520kcalCarbohydrates: 63gProtein: 22gFat: 21gSaturated Fat: 8gCholesterol: 45mgSodium: 1040mgFiber: 8gSugar: 8g