📝 About This Recipe
The pupusa is El Salvador’s beloved national treasure, a thick, handmade corn tortilla stuffed with savory delights and griddled to golden perfection. Each bite offers a satisfying contrast between the soft, slightly charred masa and a molten center of gooey cheese and seasoned pork. Traditionally served with crunchy 'curtido' slaw and a bright tomato salsa, these flatbreads are a comforting masterclass in texture and soul-warming flavor.
🥗 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 (helps prevent cracking)
The Revueltas Filling
- 2 cups Quesillo or Mozzarella (shredded; Quesillo is traditional for the best stretch)
- 1 cup Chicharrón Ground Pork (cooked pork shoulder pulsed into a thick paste)
- 1/2 cup Refried Red Beans (smooth and thick consistency)
Curtido (Pickled Slaw)
- 1/2 head Green Cabbage (finely shredded)
- 1 large Carrot (grated)
- 1/2 White Onion (thinly sliced)
- 1/2 cup Apple Cider Vinegar
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
Salsa Roja
- 4 medium Roma Tomatoes (boiled until soft)
- 1 clove Garlic (peeled)
- 1/2 teaspoon Chicken Bouillon (powdered)
👨🍳 Instructions
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1
Prepare the Curtido at least 1 hour in advance. Combine 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 chicken bouillon until smooth. Simmer in a small saucepan for 10 minutes, then set aside to cool.
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3
Prepare the filling by mixing the shredded cheese, ground pork paste, and refried beans in a bowl until it forms a uniform, pliable mixture. This 'revuelta' style is the most traditional.
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4
In a large mixing bowl, whisk together the masa harina and salt. Gradually add the warm water and a tablespoon of oil.
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5
Knead the dough for 3-5 minutes. The goal is a texture like soft playdough; it should be moist but not stick to your hands. If it cracks when pressed, add a tablespoon of water at a time.
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6
Divide the dough into 10-12 equal-sized balls, roughly the size of a large lime. Cover them with a damp cloth to prevent drying.
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7
Lightly oil your hands. Take one ball of dough and use your thumb to create a deep indentation, forming a small cup shape in your palm.
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8
Place about 1-2 tablespoons of the filling into the center of the dough cup.
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9
Carefully 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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10
Gently pat the ball between your palms to flatten it into a disk about 1/2 inch thick. If small cracks appear, use a wet finger to smooth them over.
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11
Heat a heavy cast-iron skillet or griddle (comal) over medium-high heat. Lightly grease with a paper towel dipped in oil.
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12
Cook the pupusas for 3-4 minutes per side. You are looking for golden-brown spots (curtido) and a slight puff in the middle.
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13
The pupusas are done when the cheese begins to slightly ooze out the sides and the dough feels firm to the touch.
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14
Stack the finished pupusas in a clean kitchen towel to keep them warm and soft while you finish the rest of the batch.
💡 Chef's Tips
Always keep a small bowl of oil and water nearby to dip your fingers in; this prevents the masa from sticking to your skin while shaping. Ensure your filling is not too watery; if the beans or pork are runny, they will leak out and make the dough soggy. If you can't find Salvadoran Quesillo, a 50/50 mix of Mozzarella and Monterey Jack provides a similar melt and flavor profile. Don't be afraid of the 'cheese burn'—the little bits of cheese that leak out and fry on the pan are often the tastiest part! Let the dough rest for 10 minutes before shaping to allow the masa harina to fully hydrate.
🍽️ Serving Suggestions
Serve hot with a generous heap of chilled Curtido slaw 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 de Morro or a hot cup of Salvadoran coffee. For a full meal, serve alongside fried plantains and a dollop of thick sour cream (crema). Traditionally eaten with your hands—tear off a piece of the masa and use it to scoop up the slaw!