Pupusas
El Salvador's beloved national dish: thick, griddled corn masa cakes, generously stuffed with your choice of savory fillings like cheese, refried beans, or seasoned chicharrón, and cooked until beautifully golden and slightly crispy. Perfect served with traditional curtido and salsa roja.
🧂 Ingredients
- 2 cups Masa harina (corn flour for tamales and tortillas)
- 1.5 cups Warm water(approximately, may need slightly more or less)
- 1 teaspoon Salt
- 200 g Quesillo cheese (or a blend of Monterey Jack and mozzarella)(shredded or finely diced)
- 1 cup Refried beans (smooth, not chunky)(warmed slightly for easier handling)
- 100 g Chicharrón (finely ground or mashed)(seasoned with garlic and salt if desired)
- for serving Curtido (cabbage slaw)
- for serving Salsa roja (mild tomato salsa)
- for greasing hands and griddle Vegetable oil or lard
👨🍳 Instructions
- 1
Prepare the Masa Dough: In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. It should be moist but not sticky. Knead for about 5 minutes until smooth and cohesive. If it feels too dry, add water a tablespoon at a time; if too wet, add a little more masa harina. Cover with a damp cloth and let rest for 10-15 minutes.
⏱️ 15 minutes - 2
Prepare the Fillings: Ensure your chosen fillings (quesillo, refried beans, or chicharrón) are ready and in separate bowls. If using quesillo, shred or dice it finely. If using chicharrón, make sure it's finely ground or mashed into a paste-like consistency.
⏱️ 5 minutes - 3
Form and Stuff the Pupusas: Lightly grease your hands with oil or lard. Take a golf ball-sized portion of masa dough and roll it into a smooth ball. Create a deep well in the center with your thumb. Spoon about 1-2 tablespoons of your chosen filling into the well. Carefully bring the edges of the masa dough up and around the filling, pinching to seal it completely. Gently flatten the stuffed ball into a disc about 1/4 to 1/2 inch thick. Repeat with remaining dough and fillings.
⏱️ 20 minutes - 4
Cook the Pupusas: Heat a lightly oiled or greased griddle (comal or cast-iron skillet) over medium-high heat. Once hot, carefully place the formed pupusas onto the griddle, ensuring not to overcrowd. Cook for about 5-7 minutes per side, or until golden brown spots appear and the masa is cooked through. You're looking for a slightly crispy exterior and a tender interior. Adjust heat as needed to prevent burning.
⏱️ 25 minutes - 5
Serve: Remove pupusas from the griddle and serve immediately while hot. Accompany with a generous portion of curtido and a drizzle of salsa roja.
⏱️ 1 minute
💡 Pro Tips
- ✓Masa consistency is key: it should feel like soft play-doh, smooth and pliable, not sticky or crumbly. If it cracks when you flatten it, it's too dry.
- ✓Don't overstuff the pupusas, as this can cause them to burst during cooking. A moderate amount of filling is best.
- ✓Keep a small bowl of water nearby to wet your hands as you form the pupusas; this prevents the masa from sticking.
- ✓Serve immediately for the best texture and flavor. The contrast between the crispy masa, warm filling, cool curtido, and tangy salsa is what makes pupusas so delicious.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Loroco flower filling: Use finely chopped loroco flowers (a native Central American vine) mixed with cheese.
- Pupusas revueltas: A popular combination of chicharrón, beans, and cheese.
- Vegetarian/Vegan: Ensure fillings are plant-based (e.g., seasoned mashed beans, mushrooms, or vegan cheese).