📝 About This Recipe
Transport your kitchen to the vibrant streets of El Salvador with these handmade pupusas, the crown jewel of Central American street food. These thick, griddled corn tortillas are stuffed with a savory blend of gooey cheese and seasoned beans, creating a perfect harmony of crispy exterior and molten interior. Served with tangy Curtido slaw and a bright tomato salsa, every bite offers a masterclass in texture and traditional flavor.
🥗 Ingredients
The Masa Dough
- 3 cups Masa Harina (corn flour, preferably Maseca brand)
- 2.5 cups Warm Water (plus more as needed for texture)
- 1 teaspoon Salt (fine sea salt)
The Savory Filling
- 2 cups Quesillo or Mozzarella (shredded; Quesillo is traditional)
- 1 cup Refried Red or Black Beans (thick consistency is vital)
- 2 tablespoons Vegetable Oil (for coating hands while shaping)
Curtido (Pickled Slaw)
- 1/2 head Green Cabbage (finely shredded)
- 1 large Carrot (grated)
- 1/2 small Red Onion (thinly sliced)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/2 cup Apple Cider Vinegar
- 1/4 cup Water
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
Salsa Roja
- 3 large Roma Tomatoes (boiled until soft)
- 1 clove Garlic (peeled)
- 1/4 cup Green Bell Pepper (chopped)
👨🍳 Instructions
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1
Start by making the Curtido: 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. Mix with vinegar, water, salt, oregano, and red pepper flakes. Cover and refrigerate for at least 30 minutes.
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2
Prepare the Salsa Roja by blending boiled tomatoes, garlic, and bell pepper until smooth. Simmer in a small saucepan over medium heat for 10 minutes with a pinch of salt until slightly thickened.
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3
In a large mixing bowl, whisk together the masa harina and salt. Slowly add the warm water while mixing with your hand.
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4
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 dusting of masa.
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5
Cover the dough with a damp cloth and let it rest for 10 minutes. This allows the corn to fully hydrate for a more pliable pupusa.
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6
Prepare a small bowl with a mix of water and a little oil. Dip your fingers in this to keep the dough from sticking to your hands while shaping.
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7
Divide the dough into 10-12 equal-sized balls, roughly the size of a large lime.
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8
Take one ball and use your thumb to create a deep indentation, forming a small cup shape in your palm.
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9
Place a tablespoon of beans and a tablespoon of cheese into the center of the 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 like a dumpling. Pinch off any excess dough at the top.
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11
With oiled hands, very gently pat the ball between your palms to flatten it into a disk about 1/2 inch thick. If a little filling leaks out, just patch it with a tiny bit of dough.
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12
Heat a lightly oiled cast-iron griddle or non-stick skillet 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 opaque and cooked through.
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14
Stack the cooked pupusas in a clean kitchen towel to keep them warm and soft while you finish the rest.
💡 Chef's Tips
Keep your hands lightly oiled; it’s the secret to getting a smooth surface without the dough sticking. If your beans are too runny, simmer them down before using; they must be thick to stay inside the dough. Don't skip the resting time for the dough, as it prevents the pupusas from cracking during the flattening process. For the best cheese pull, use a mix of Monterey Jack and Mozzarella if you can't find authentic Salvadoran Quesillo. If a pupusa 'blows out' on the griddle and cheese leaks, don't worry—the crispy burnt cheese (curtido de queso) is a delicacy!
🍽️ Serving Suggestions
Serve hot with a generous heap of chilled Curtido slaw piled right on top. Drizzle the warm Salsa Roja over the slaw so it soaks into the pupusa. Pair with a cold glass of Horchata or a refreshing Ensalada de Fruta drink. Add a side of fried plantains for a sweet contrast to the savory filling. Serve as a snack or a light lunch with a few pickled jalapeños on the side for extra kick.