📝 About This Recipe
A beloved staple of El Salvador, pupusas are thick, handmade corn tortillas stuffed with savory fillings that represent the heart of Central American comfort food. This version features a velvety, refried black bean puree paired with gooey, melted cheese, creating a delightful contrast between the crispy exterior and the soft, warm center. Served with the traditional tangy 'curtido' cabbage slaw and a mild tomato salsa, every bite is a perfect balance of earthy, salty, and acidic flavors.
🥗 Ingredients
The Masa Dough
- 2 cups Masa Harina (corn flour, preferably Maseca brand)
- 1 1/2 cups Warm Water (plus more as needed for texture)
- 1/2 teaspoon Salt
Black Bean Filling
- 2 cups Cooked Black Beans (rinsed and drained if using canned)
- 1/4 cup White Onion (finely minced)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Ground Cumin
- 2 tablespoons Vegetable Oil (for frying the beans)
Cheese Filling
- 1 1/2 cups Mozzarella or Quesillo Cheese (shredded)
Curtido (Cabbage Slaw)
- 1/2 Green Cabbage (small head, finely shredded)
- 1 large Carrot (grated)
- 1/2 cup Apple Cider Vinegar
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Start by preparing the Curtido: In a large bowl, toss the shredded cabbage, grated carrot, vinegar, oregano, and red pepper flakes. Season with salt to taste and let it marinate in the fridge for at least 30 minutes to develop the flavors.
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2
Prepare the bean filling: Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the minced onions and garlic until translucent and fragrant, about 3-4 minutes.
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3
Add the black beans and ground cumin to the skillet. Cook for 5 minutes, then use a potato masher or immersion blender to process the beans into a completely smooth, thick paste.
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4
Continue cooking the bean paste over medium-low heat, stirring constantly, until it thickens significantly. It should be stiff enough to hold its shape; if it is too runny, the pupusas will leak.
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5
Transfer the beans to a bowl and let them cool completely. Once cool, you can mix in the shredded cheese or keep them separate to layer inside the dough.
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6
Make the dough: In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, moist dough forms.
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7
Knead the dough for about 2 minutes. The consistency should be like playdough—smooth and not sticking to your hands. If it cracks, add a tablespoon of water at a time; if too sticky, add a little more masa harina.
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8
Divide the dough into 10-12 equal-sized balls, roughly the size of a golf ball. Lightly oil your hands to prevent sticking.
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9
Take one dough ball and use your thumb to create a deep indentation in the center, forming a small cup shape in your palm.
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10
Place about 1 tablespoon of the bean paste and 1 tablespoon of cheese into the center of the dough cup.
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11
Carefully fold the edges of the dough over the filling to seal it completely. Pinch off any excess dough at the top and roll it back into a smooth ball.
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12
Gently pat the ball between your palms to flatten it into a disk about 1/2 inch thick. Be careful not to press too hard or the filling will burst through the sides.
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13
Heat a lightly oiled cast-iron griddle or comal over medium-high heat. Place the pupusas on the hot surface and cook for 4-5 minutes per side.
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14
The pupusas are ready when they have golden-brown toasted spots (motes) on both sides and the edges look opaque and cooked through.
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15
Keep the cooked pupusas wrapped in a clean kitchen towel to stay warm and soft while you finish the rest of the batch.
💡 Chef's Tips
Always keep your hands lightly oiled or damp while shaping the pupusas to prevent the masa from sticking and cracking. If you notice the masa cracking while flattening, the dough is too dry; add a tiny bit more water to your remaining dough balls. For the best cheese pull, use a high-moisture cheese like Mozzarella or traditional Salvadoran Quesillo. Make sure the bean filling is cold or at room temperature before stuffing; hot filling will steam and break the dough. Don't skip the Curtido; the acidity of the slaw is essential to cut through the richness of the beans and fried dough.
🍽️ Serving Suggestions
Serve hot with a side of Salsa Roja (mild warm tomato sauce). Top each pupusa generously with the chilled Curtido slaw. Pair with a side of sweet fried plantains for a complete Salvadoran breakfast or dinner. Enjoy with a glass of icy Horchata or a hot cup of Central American coffee. Add a few slices of fresh avocado on the side for extra creaminess.