Pupusa Recipe

These bean and cheese pupusas are the perfect introduction to El Salvador's national dish—thick, handmade corn tortillas stuffed with savory fillings and served with tangy curtido (fermented cabbage slaw). Crispy on the outside, melty in the middle, and easier to make than you'd think!

I'll never forget my first bite of a pupusa—the crispy edges giving way to that stretchy cheese center. Now I make them weekly for my family's taco night alternatives!

Ingredients & Why They Matter

For the Pupusas:

• Masa harina: The essential corn flour (no substitutions!).
• Refried beans: Store-bought saves time; homemade adds depth.
• Mozzarella cheese: Shred your own for better melt.
• Goya chicken seasoning: The flavor secret (find it in the Latin aisle).

For the Curtido:

• Green cabbage: The crunchy base (purple cabbage works too).
• Carrots: Pre-shredded saves time.
• White vinegar: Ferments the slaw slightly.

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Step-by-Step Instructions

1. Make the Curtido (10 min active + 1 hr fermenting):

Boil ½ head of sliced cabbage for 3 minutes. Reserve ½ cup water, then drain.
Toss cabbage with 1 cup shredded carrots, ½ sliced onion, ½ cup vinegar, and the reserved water. Let sit while you prep pupusas.

2. Prepare the Dough (5 min):

Mix 2 cups masa harina + 1 tsp salt.
Gradually add 1½ cups warm water until it feels like Play-Doh. Cover with a damp towel.

3. Make the Filling (3 min):

Combine 1 cup refried beans, 1 tsp Goya seasoning, and 1½ cups shredded mozzarella.

4. Assemble Pupusas (15 min):

Roll dough into golf-ball-sized balls (about 2 tbsp each).
Flatten into a 3-inch disc with your palms.
Cup the disc, add 1 tbsp filling, then seal edges to form a ball again.
Gently flatten to a ½-inch thick disc (see photos below).

5. Cook (10 min total):

Heat a cast-iron skillet with 1 tbsp oil over medium.
Cook 3-4 pupusas at a time: 2-3 mins per side until golden with crispy edges.

6. Serve:

Top with curtido and optional salsa roja (blend 2 tomatoes, ¼ onion, 1 garlic clove, and ½ tsp Goya seasoning).

Serving Suggestions

PairingWhy It WorksHorchataSweet cinnamon drink balances the savoryFried plantainsAdds caramelized sweetnessBlack bean soupDoubles down on bean goodnessAvocado slicesCreamy contrast to crispy pupusas

Storage & Reheating

• Fridge: Store cooked pupusas and curtido separately for up to 5 days.
• Freeze uncooked: Wrap sealed pupusa discs in plastic; freeze 3 months. Thaw overnight before cooking.
• Reheat: Skillet over medium-low with a splash of oil until warmed through.

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Creative Fillings to Try

• Revueltas: Beans + cheese + chicharrón (pork)
• Ayote: Sautéed zucchini with onions
• Queso con loroco: Cheese with edible Central American flowers
• Spinach & mushroom: Sautéed veggies + Oaxaca cheese

Final Thoughts

These pupusas are a gateway to Salvadoran cuisine—simple ingredients transformed into something magical. The first time you nail that perfect cheese pull, you'll be hooked! Don't stress about shaping; even "ugly" pupusas taste incredible.

Hungry for more? Try stuffing them with leftover carnitas or roasted poblanos next time!

Frequently Asked Questions

→ Can I make pupusas ahead of time?

Yes, uncooked pupusas can be refrigerated for up to 24 hours before cooking.

→ What's the best way to reheat pupusas?

Reheat in a dry skillet over medium heat until warmed through, about 2 minutes per side.

→ Can I freeze pupusas?

Yes, freeze cooked pupusas between parchment paper for up to 2 months.

→ What can I substitute for masa harina?

Masa harina is essential - regular cornmeal won't work as it lacks the nixtamalization process.

→ How do I prevent the filling from leaking?

Make sure to completely seal the dough around the filling before flattening.