Learn how to make pupusas, the national dish of El Salvador, delicious corn cakes stuffed with beans, cheese, or meats, served with pickled cabbage slaw.
Were cooking up Pupusas in the Chili Pepper Madness kitchen today, my friends. Would you care for one?
We were recently introduced to pupusas by our very good friend and neighbor, whose family is from El Salvidor. She took us to a local place that makes them and we fell in love with them instantly.
Pupusas are griddle cakes typically stuffed with cheese, refried beans, or meats, usually made from corn flour. They the national dish of El Salvador, and traditional in both El Salvador and Honduras.
Pupusas are made from a corn flour dough, then stuffed, flattened, and cooked on a griddle until golden brown.
The dish is believed to have originated with the Pibil tribe who inhabited El Salvador, though the exact origins are unknown.
Today, El Salvador pupusas are hugely popular and iconic dish, served everywhere in the country, particularly in “pupuserÃas” or as a street food. The dish has spread from the region, thankfully into the United States, where Ive been seeing them more and more.
They are usually served with curtido, a fermented cabbage slaw, along with salsa. One taste of this simple yet delicious dish, and I think you will love them.
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
Pupusas are a traditional dish from El Salvador and are similar to a corn pancake with bean and cheese or meat filling. They are similar to a flatbread or pancake that is made with corn flour (masa) and can be filled with a variety of different savory fillings, like cheese, beans, beef, pork or veggies.
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How to Make Pupusas – the Recipe Method
Make the Masa Dough. In a mixing bowl, combine the masa harina and salt. Stir in warm water to form a corn dough. Knead the dough several minutes until it becomes smooth and pliable. If the dough is too dry, add a little more water; if its too sticky, add a bit more masa harina.
Divide the Dough. Divide the dough into golf ball-sized portions. Cover with a damp cloth to prevent drying.
Stuff the Pupusa Dough. Flatten each dough ball to form a 1/4 inch thick patty. Place 1-2 tablespoons of shredded cheese (or beans, meat, or combo) in the center of the masa patty.
Fold the edges of the dough over the filling, then seal to form a ball again. Flatten each stuffed dough balls to form thick tortillas.
Cook the Pupusas. Heat the vegetable oil in a pan to medium-high heat. Cook the pupusas 2-3 minutes per side, until they turn golden brown. Use a spatula to help them cook evenly.
Serve warm with curtido (pickled cabbage slaw), fresh salsa, hot sauce.
Boom! Done! Your pupusas are ready to serve. Easy to make, arent they? Which do you prefer? Bean filled? Cheese? Meats? Maybe a mix? Id love to hear!
Recipe Tips & Notes
- Get Creative with Stuffing. Cheese or refried beans are commonly used to stuff pupusas, but you can also stuff them with seasoned ground meats, chicharrón (fried pork belly or rinds), loroco buds, (a Central American flower bud), spinach, or others.
- Best Cheese for Pupusas. Consider Salvadoran cheese like queso duro, queso fresco, or quesillo for more authentic flavor, but you can substitute with a blend of mozzarella cheese for great flavor. Ive also seen some recipes with feta cheese as an option.
- Moisten Your Hands. Dip your hands in water before handling pupusa dough, which can be sticky. This will make it easier to shape the pupusas without the dough sticking to your fingers.
- Plain Pupusas. Feel free to skip stuffing your pupusas and serve them plain with salsa and curtido. You can easily pile other things onto them, like shredded meats and more.
Pupusas will last up to 3 days in the refrigerator in a sealed container. You can gently reheat them in a hot pan.
You can also freeze them for 2-3 months in freezer containers.
Thats it, my friends. I hope you enjoy this pupusas recipe. Let me know if you make it. Id love to hear how it turned out for you, and if you decided to spice it up!
If you enjoy Latin American cuisine, check out this cookbook, which helped me adapt this recipe. It has many great recipes.
- The Latin American Cookbook, by Virgilio Martinez (affiliate link, my friends!)
How to make Salvadoran Family Pupusas Recipe With Curtido | Views on the road Viewer Recipe
FAQ
What do pupusas contain?
What is traditionally served with pupusas?
What is the Mexican version of a pupusa?
How to make a Receta de pupusas?
In a skillet, add the oil and heat over medium heat. Once the oil in the skillet is hot, place the pupusas and cook for about 4 minutes on each side. Place them on a plate covered with a paper towel to drain excess oil. Your Pupusas are ready to serve! Now that you know how to make this receta de pupusas, print it with the exact measurements.
How do you make a stuffed pupusa?
Fold the dough over the filling and pinch the edges to seal, forming a stuffed ball. Gently flatten the ball into a thick pancake, about 1/2 inch thick. Heat a lightly greased skillet or griddle over medium heat. Cook the pupusas for about 3-4 minutes on each side, or until golden brown and cooked through.
What do you fill a pupusa with?
Pupusas are traditionally filled with cheese or pork (or both), but you can fill them up with whatever you have on hand! I’ve included a recipe for the traditional version below, as well as one for sweet pupusas that are stuffed with bananas and chocolate chips. In a bowl, combine masa harina with salt. Add water and mix for 2 minutes.
What are Pupusas made of?
They are thick tortillas made from corn dough and filled with various ingredients such as cheese, beans, chayote or meats like pork (chicharron) and chicken. Pupusas are then grilled until they are slightly crispy on the outside yet soft and delicious on the inside.