📝 About This Recipe
The pupusa is the beloved national dish of El Salvador, a thick, hand-slapped corn tortilla stuffed with a savory blend of melted cheese, seasoned beans, and savory pork. These griddled delights offer a perfect textural contrast between the crispy, charred exterior and the gooey, molten center. Served alongside tangy fermented slaw and a bright tomato sauce, they represent the ultimate comfort food and the heart of Central American street food culture.
🥗 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 (fine sea salt)
- 1 tablespoon Vegetable Oil (to keep the dough supple)
The Filling
- 2 cups Quesillo or Mozzarella (shredded; Quesillo is traditional for the best stretch)
- 1 cup Chicharrón Prensado (ground cooked pork shoulder or traditional pork paste)
- 1/2 cup Refried Red Beans (blended very smooth and thick)
Curtido (Pickled Cabbage Slaw)
- 1/2 Green Cabbage (small head, finely shredded)
- 1 large Carrot (grated)
- 1/2 small Red Onion (thinly sliced)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/2 cup White Vinegar (balanced with 1/4 cup water)
Salsa Roja
- 4 medium Roma Tomatoes (boiled until soft)
- 1/4 Green Bell Pepper (chopped)
- 1 clove Garlic (peeled)
👨🍳 Instructions
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1
Prepare the Curtido at least 2 hours in advance (or the day before). Combine shredded cabbage, carrots, and onions in a large bowl. Pour boiling water over them, let sit for 1 minute, then drain immediately to slightly soften. Toss with vinegar, water, oregano, and salt. Refrigerate until serving.
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2
Make the Salsa Roja by blending boiled tomatoes, bell pepper, garlic, and a pinch of salt until smooth. Simmer the mixture in a small saucepan for 10 minutes over medium heat until slightly thickened. Set aside.
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3
Prepare the filling by mixing the shredded cheese, pork (chicharrón), and beans in a bowl. Use your hands to mash them into a cohesive, slightly tacky paste. This ensures the filling doesn't separate from the dough.
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4
In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water and a tablespoon of oil, mixing with your hands.
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5
Knead the dough for about 3-5 minutes. The texture should be like soft playdough—moist enough to not crack when pressed, but not so sticky that it clings to your fingers.
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6
Set up a small bowl of water mixed with a little oil. This 'oil-water' is essential for lubricating your hands while shaping the pupusas.
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7
Divide the dough into golf-ball-sized portions (about 2 ounces each). Roll one into a smooth ball, then use your thumb to create a deep indentation, forming a small cup shape in your palm.
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8
Place about 1.5 tablespoons of the filling into the center of the dough cup. Gently fold the edges of the dough over the filling, pinching the top to seal it completely like a dumpling.
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9
Lightly oil your hands. Gently pat the ball between your palms, rotating it slowly to flatten it into a 4-5 inch disc about 1/4 inch thick. Be careful not to press too hard or the filling will leak.
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10
Heat a heavy cast-iron skillet or comal over medium-high heat. Lightly grease the surface with a paper towel dipped in oil.
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11
Place the pupusas on the hot griddle. Cook for 3-4 minutes on the first side until dark golden-brown spots (leopard spotting) appear.
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12
Flip and cook for another 3 minutes. If a little cheese leaks out and browns on the griddle (the 'curtido de queso'), don't worry—that's considered a chef's treat!
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13
Transfer the cooked pupusas to a basket lined with a clean cloth to keep them warm and soft while you finish the batch.
💡 Chef's Tips
The secret to a crack-free pupusa is the hydration of the dough; if it cracks at the edges when you flatten it, knead in a tablespoon more water. Always keep your hands damp with the oil-water mixture to prevent the masa from sticking to your skin. Ensure your filling ingredients are at room temperature or cold; warm fillings will make the dough too soft and prone to breaking. Don't overfill! It is tempting to add more cheese, but a balanced ratio ensures the pupusa cooks evenly without exploding. Use a cast-iron skillet if possible; the heat retention provides the most authentic char and flavor.
🍽️ Serving Suggestions
Serve hot with a generous pile of chilled Curtido on top for a temperature contrast. Drizzle the warm Salsa Roja over the slaw and pupusa right before eating. Pair with a cold glass of Horchata de Morro or a Salvadoran Pilsener beer. For a traditional breakfast, serve alongside a dollop of thick Central American crema and fried plantains. Pupusas are best eaten with your hands—tear off a piece, pinch some slaw, and enjoy!