Pupusa Recipe
If you’ve ever wanted to bring a delicious taste of El Salvador into your own kitchen, this Pupusa Recipe is your ticket! Each corn-flour patty is stuffed with savory beans and gooey cheese, then griddled for a crispy-golden crust that makes every bite pure joy. Served alongside vibrant curtido—a tangy slaw bursting with color and crunch—these homemade pupusas are heartwarming, crowd-pleasing, and feel like a culinary hug you can share with friends and family. This easy-to-follow method gives you everything you need to master a cherished classic in your own cozy kitchen.
Ingredients You’ll Need
This Pupusa Recipe celebrates simple staples that become a feast when combined just right. Each ingredient here is chosen for the role it plays in taste, texture, or visual appeal, working together to build authentic flavor in every bite.
- Masa harina: Traditional corn flour that’s the soul of your pupusa dough—look for a fine white masa for that classic, pillowy texture.
- Salt: Just the right touch amplifies every flavor in the dough and filling.
- Warm water: Helps hydrate the masa, bringing it together into a soft, pliable dough.
- Avocado oil (or oil of choice): A light, neutral oil that’s perfect for frying your pupusas to crispy perfection.
- Refried beans: Creamy, savory, and the perfect counter to gooey cheese—use your favorite canned or homemade brand.
- Chicken seasoning (preferably Goya): This adds a deep umami punch, rounding out the flavors in your filling.
- Mozzarella cheese (shredded): Give your pupusas that irresistible melt and just the right stretch.
- Green cabbage (½ head, sliced): The backbone of curtido, cabbage brings crunch and earthiness to balance the dish.
- Large carrot (peeled and sliced thin, or ½ cup pre-shredded): Adds sweetness and bright orange sparks to your slaw.
- Onion (thinly sliced): For depth and a gentle bite in your curtido.
- Salt to taste: Brings the whole curtido together—taste as you go for balance!
- White vinegar (or apple cider vinegar): Essential for that tangy, pickled snap in your curtido.
- Boiling water (½ cup or more): Helps soften the cabbage and meld the slaw flavors.
How to Make Pupusa Recipe
Step 1: Prep the Curtido
Start with curtido, the punchy-sour slaw that gives every pupusa its perfect contrast. Bring a large pot of water to a boil and add the cabbage, boiling just until it softens. Scoop out ½ cup of the water before draining. Toss the cooked cabbage with carrot, onion, salt, vinegar, and that reserved hot water. Let this lush mixture sit and mingle while you tackle the rest—it’ll get better-tasting with every passing minute.
Step 2: Mix the Filling
In a mixing bowl, combine the refried beans, chicken seasoning, and shredded mozzarella cheese. This filling is rich, creamy, and savory—the kind that vanishes before you know it. Give it a quick stir, taste for seasoning, and set aside knowing every spoonful is going to melt inside those beautiful corn jackets.
Step 3: Make the Dough
Add the masa harina and salt to a large bowl, then pour in the warm water a little at a time. Use your hands for this part—it’s the best way to know when your dough feels just right. The goal is a soft, slightly springy dough that feels like play-doh. It should hold together when pinched and not feel sticky or dry.
Step 4: Assemble the Pupusas
This is where kitchen magic happens! Grab a small handful of dough and flatten it into a disc with your palms. Gently lift the edges to form a shallow cup, scooping 1–2 tablespoons of the bean-cheese mixture into the center. Carefully fold the sides up over the filling and pinch shut, forming a ball. Flatten again into a thick disc, patching any holes as needed. Don’t stress over perfection—each pupusa is a labor of love and practice makes perfect. Repeat until you run out of filling.
Step 5: Fry the Pupusas
Heat 1 tablespoon oil in a cast iron skillet or heavy-bottomed pan over medium heat. Add 2–3 pupusas at a time, cooking for 2–3 minutes until golden underneath. Flip gently and toast the other side for 1–2 minutes, aiming for a crispy crust with a soft, hot center. Fry in batches until all your masterpieces are ready, topping up oil as needed.
Step 6: Serve and Savor
Let the aroma guide you to the finish line! Serve your pupusas hot off the skillet, piled high with curtido and, if you have it, a generous splash of salsa roja. Then, let everyone dig in—smiles guaranteed!
How to Serve Pupusa Recipe
Garnishes
Nothing brightens up this pupusa recipe like a generous mound of fresh curtido—the tart, crunchy cabbage slaw is truly non-negotiable! If you’ve got salsa roja handy, spoon it on for a bit of heat and an added flourish of color. A scattering of chopped cilantro or sliced jalapeños makes for a little extra eye candy and zest, especially if you’re going for restaurant-worthy vibes at home.
Side Dishes
Classic accompaniments for this pupusa recipe include refried black beans, a scoop of rice with corn, or thick Salvadoran crema. You might also try crispy fried plantains for some sweetness, or simple avocado slices to mellow out all the tang and spice. Every side makes the meal heartier and turns dinner into a festive spread.
Creative Ways to Present
Serve your pupusas stacked on a rustic wooden board, letting the golden crusts peek out beneath a sprinkling of curtido and herbs. For parties, make mini pupusas and skewer them with toothpicks—they’re the perfect finger food. Or, let guests assemble their own: lay out bowls of fillings and sides, and turn dinner into a fun, interactive pupusa recipe bar!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, keep pupusas in an airtight container in the refrigerator. The curtido stores best separately, in its own container or jar, where it will keep fermenting ever-so-slightly and gaining even more depth of flavor.
Freezing
To freeze, lay cooked pupusas in a single layer on a baking sheet until firm, then transfer to freezer bags. Label with the date, and they’ll keep beautifully for up to three months. Curtido isn’t a freezing fan—it’s best enjoyed fresh or from the fridge.
Reheating
For best texture, reheat pupusas on a dry skillet over low-medium heat, flipping once, until warmed through and crisp outside. A minute or so per side usually does the trick. In a pinch, you can microwave, but the skillet keeps them perfectly crisp and fresh-tasting!
FAQs
What does the word “pupusa” mean?
“Pupusa” comes from the Pipil-Nahuatl language and essentially means stuffed tortilla. This pupusa recipe serves as a delicious history lesson every time you cook!
Can I use other fillings in my pupusa recipe?
Absolutely! You can try pork, loroco (a Salvadoran edible flower), squash, jalapeños, or any meltable cheese you love. Personalizing your pupusa recipe is half the fun.
Why is my dough too sticky or dry?
If your masa dough feels sticky, try adding a little flour or masa harina; if it’s dry or cracks, sprinkle in more warm water. The perfect dough should feel soft and pliable like modeling clay.
What if my pupusas fall apart when filling?
This can happen to the best of us! Be careful not to overstuff, and make sure your dough disc is thick enough to support the filling. If you get tiny tears, just patch them gently with more dough before frying.
Can I make this pupusa recipe gluten free or vegan?
This dish is naturally gluten free thanks to masa harina! For vegan pupusas, use non-dairy cheese and make sure your beans are vegetarian. The curtido is already a vegan star.
Final Thoughts
There’s nothing quite like gathering around a hot skillet, shaping and sharing these handmade treasures from scratch. If you’ve been craving a new kitchen adventure or longing for a taste of El Salvador, I hope this step-by-step Pupusa Recipe brings joy to your table and smiles to every bite. Give it a try—you might just discover your new favorite comfort food!
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Pupusa Recipe
- Total Time: 50 minutes
- Yield: 12 pupusas 1x
- Diet: Vegetarian
Description
Learn how to make delicious pupusas filled with refried beans, cheese, and a side of tangy curtido. These savory stuffed corn cakes are a traditional Salvadoran dish that are sure to impress your taste buds!
Ingredients
Dough:
- 3 cups masa harina
- 2 tsp salt
- 2 3/4 cups warm water
Filling:
- 15 oz. refried beans
- 1 packet chicken seasoning
- 1 cup mozzarella cheese, shredded
Curtido:
- 1/2 head green cabbage, sliced
- 1 large carrot, thinly sliced
- 1/2 onion, thinly sliced
- salt to taste
- 1/2 cup white vinegar
- 1/2 cup boiling water
Additional:
- 2 tbsp avocado oil (or oil of choice, for frying)
Instructions
- Make the Curtido: Boil cabbage until soft, drain, then mix with carrot, onion, salt, vinegar, and reserved hot water.
- Prepare Filling: Combine refried beans, chicken seasoning, and cheese in a bowl.
- Make Dough: Mix masa, salt, and water to form a play-doh-like dough.
- Assemble Pupusas: Flatten dough, add bean mixture, fold, and flatten into discs.
- Cook Pupusas: Fry in oil until golden on both sides.
- Serve: Top pupusas with curtido and enjoy!
Notes
- Don’t worry if pupusas aren’t perfect on the first try; practice makes perfect!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Salvadoran
Nutrition
- Serving Size: 1 pupusa
- Calories: 240
- Sugar: 2g
- Sodium: 460mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Pupusa, Salvadoran, Corn Cakes, Refried Beans, Curtido, Cheese
