📝 About This Recipe
Experience the heart of El Salvador with these thick, handmade corn tortillas stuffed with a savory blend of melted cheese, seasoned beans, and succulent pork. Pupusas are a beloved national treasure, offering a delightful contrast between the crispy, golden-brown exterior and the gooey, molten center. Served with a crunchy, tangy cabbage slaw known as curtido and a mild tomato salsa, they are the ultimate comfort food for any gathering.
🥗 Ingredients
The Masa (Dough)
- 3 cups Masa Harina (specifically instant corn masa flour like Maseca)
- 2.5 cups Warm Water (plus more as needed for texture)
- 1 teaspoon Salt
The Filling (Revueltas style)
- 2 cups Quesillo or Monterey Jack Cheese (shredded; Quesillo is traditional)
- 1 cup Refried Red or Black Beans (pureed until very smooth)
- 1 cup Chicharrón (Pork Paste) (pork shoulder cooked and pulsed in a food processor)
- 2 tablespoons Vegetable Oil (for handling the dough)
Curtido (Cabbage Slaw)
- 1/2 Green Cabbage (small head, finely shredded)
- 1 large Carrot (grated)
- 1/2 small Red Onion (thinly sliced)
- 1/2 cup White Vinegar
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
Salsa Roja
- 3-4 medium Roma Tomatoes (boiled)
- 1 clove Garlic
- 1/4 cup Green Bell Pepper (chopped)
👨🍳 Instructions
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1
Prepare the Curtido at least 2 hours in advance (or the day before). Mix shredded cabbage, carrots, and onions in a large bowl. Toss with vinegar, water (1/4 cup), salt, oregano, and red pepper flakes. Cover and refrigerate.
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2
Make the Salsa Roja by blending boiled tomatoes, garlic, and bell pepper until smooth. Simmer in a small saucepan with a pinch of salt for 10 minutes, then let cool.
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3
Prepare the filling by mixing the pork paste, smooth refried beans, and shredded cheese in a bowl. Some prefer to keep them separate, but mixing them creates a more uniform 'Revueltas' filling.
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4
In a large mixing bowl, combine the masa harina and salt. Slowly add the warm water while mixing with your hand.
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5
Knead the dough for about 3-5 minutes. The texture should be like soft play-dough—moist but not sticking to your fingers. If it cracks, add a tablespoon of water; if too sticky, add a bit more masa.
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6
Set up a small bowl of vegetable oil nearby. Lightly oil your hands to prevent the dough from sticking as you work.
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7
Take a golf-ball-sized portion of dough (about 1/4 cup) and roll it into a smooth ball.
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8
Using your thumb, indent the center of the ball to create a small cup shape with thick walls.
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9
Place about 1-2 tablespoons of the filling into the center of the dough cup.
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10
Gently fold the edges of the dough over the filling, pinching the top to seal it completely. Pinch off any excess dough from the top.
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11
Gently pat the ball between your palms to flatten it into a disk about 1/2 inch thick. Be careful not to let the filling burst through.
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12
Heat a lightly oiled cast-iron skillet or griddle over medium-high heat.
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13
Cook the pupusas for 3-4 minutes per side. You are looking for beautiful dark brown 'leopard spots' and for the edges to look cooked through.
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14
The pupusas are done when they slightly puff up and the cheese starts to sizzle out of the sides.
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15
Stack the finished pupusas in a clean kitchen towel to keep them warm and soft while you finish the batch.
💡 Chef's Tips
Keep your hands oiled; it is the secret to getting a smooth, crack-free finish on the dough. Don't overfill the pupusas or they will burst during the flattening process. If you can't find Salvadoran Quesillo, use a mix of Monterey Jack and Mozzarella for that perfect cheese pull. Ensure your beans and pork paste are at room temperature or slightly chilled; warm fillings will soften the dough too much and cause tears. Always serve fresh; pupusas are best eaten hot when the cheese is at its meltiest.
🍽️ Serving Suggestions
Serve hot with a generous heap of chilled Curtido on top for a temperature contrast. Drizzle the mild Salsa Roja over the slaw to tie the flavors together. Pair with a cold glass of Horchata or a Salvadoran Kolashampan soda. For a full meal, serve alongside fried plantains and a dollop of sour cream (crema). Eat with your hands—it is the traditional and most satisfying way to enjoy them!