📝 About This Recipe
Experience the heart of El Salvador with these handmade pupusas, thick corn tortillas stuffed with savory fillings that create a pocket of molten joy. Naturally gluten-free, these griddled delights feature a golden, slightly crispy exterior and a soft, chewy interior filled with melted cheese and seasoned beans. Served with a tangy, fermented cabbage slaw known as curtido and a mild tomato salsa, they offer a perfect balance of textures and bright, acidic flavors.
🥗 Ingredients
The Masa (Dough)
- 3 cups Masa Harina (Nixtamalized corn flour, such as Maseca)
- 2.5 cups Warm Water (plus more as needed for texture)
- 1 teaspoon Salt (fine sea salt)
- 1 tablespoon Vegetable Oil (to help with dough elasticity)
The Filling
- 2 cups Quesillo or Monterey Jack Cheese (shredded; Quesillo is traditional)
- 1 cup Refried Red Beans (blended smooth and thick)
- 1/4 cup Loroco Buds (finely chopped, optional for authentic floral flavor)
Curtido (Pickled Cabbage Slaw)
- 1/2 head Green Cabbage (shredded thinly)
- 1 large Carrot (grated)
- 1/2 Red Onion (thinly sliced)
- 1/2 cup White Vinegar (distilled)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/2 teaspoon Red Pepper Flakes (for a hint of heat)
Salsa Roja
- 4 medium Roma Tomatoes (boiled until soft)
- 1 clove Garlic (peeled)
- 1/4 Green Bell Pepper (chopped)
👨🍳 Instructions
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1
Prepare the Curtido first: In a large bowl, toss the shredded cabbage, carrots, and onions. Pour boiling water over them, let sit for 1 minute to soften slightly, then drain immediately.
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2
Mix the vinegar, 1/4 cup water, oregano, red pepper flakes, and a pinch of salt. Pour over the drained vegetables, toss well, and refrigerate for at least 1 hour (ideally overnight).
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3
Make the Salsa Roja: Blend the boiled tomatoes, garlic, and bell pepper until smooth. Simmer in a small saucepan for 10 minutes with a pinch of salt until slightly thickened. Set aside.
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4
Prepare the filling: In a bowl, mix the shredded cheese with the chopped loroco (if using). If the beans are too thin, cook them down until they are a thick paste that holds its shape.
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5
In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water and oil, mixing with your hands until a soft, playdough-like consistency forms.
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6
Knead the dough for 2-3 minutes. If it sticks to your hands, add a tablespoon of masa; if it cracks when pressed, add a tablespoon of water. It should be moist and supple.
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7
Divide the dough into balls roughly the size of a large egg or a golf ball. Cover with a damp cloth to prevent drying.
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8
Lightly oil your hands. Take a dough ball and use your thumb to create a deep indentation, rotating it to form a small cup shape in your palm.
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9
Place 1 tablespoon of cheese and 1 teaspoon of beans into the center of the dough cup. Do not overfill.
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10
Gently fold the edges of the dough over the filling, pinching the top to seal it completely into a ball. Remove any excess dough from the top.
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11
Gently pat the ball between your palms to flatten it into a disc about 1/2 inch thick. If small cracks appear, use a wet finger to smooth them over.
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12
Heat a lightly oiled cast-iron griddle or non-stick pan over medium-high heat.
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13
Cook the pupusas for 3-4 minutes per side. You are looking for golden brown spots (called 'pequitas') and for the edges to feel firm.
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14
Remove from heat and keep warm in a clean kitchen towel while you finish the remaining dough.
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15
Serve immediately while the cheese is molten, topped generously with Curtido and a drizzle of Salsa Roja.
💡 Chef's Tips
Keep a small bowl of oil and water nearby to dip your fingers in; this prevents the dough from sticking to your hands while shaping. If the cheese leaks out during cooking, don't worry—those crispy burnt cheese bits (curtido de queso) are considered a delicacy! Always use warm water for the masa; it hydrates the corn flour more effectively than cold water for a smoother texture. Make sure your bean filling is thick; if it is too runny, it will seep through the dough and make the pupusas difficult to flip. For a vegan version, use a high-quality vegan mozzarella and seasoned black beans.
🍽️ Serving Suggestions
Serve with a side of fried plantains for a sweet and savory contrast. Pair with a cold glass of Horchata de Morro (Salvadoran rice and seed drink). A cup of hot Salvadoran coffee is the traditional accompaniment for a pupusa breakfast. Add a few slices of fresh avocado on the side for extra creaminess. For a spicy kick, serve with extra pickled jalapeños or a dash of hot sauce.