Pupusas

El Salvador 1 hour and 30 min

Pupusas are a traditional Salvadoran dish, made with a thick corn tortilla stuffed with a delicious filling, often cheese, beans, or seasoned pork. Serve with curtido (a tangy cabbage slaw) and salsa roja for an authentic experience!

Rice dish

Ingredients
  • For the Dough:
    • 2 cups masa harina (corn flour)
    • 1 1/2 cups warm water
    • 1/2 teaspoon salt
  • For the Filling:
    • 1 cup shredded mozzarella cheese (or Salvadoran quesillo, if available)
    • 1/2 cup refried beans (black or pinto)
    • 1/2 cup cooked seasoned pork (optional, for "pupusas revueltas")
  • For Curtido (Cabbage Slaw):
    • 1/2 head cabbage, shredded
    • 1 carrot, grated
    • 1/2 onion, thinly sliced
    • 1 cup hot water
    • 1/2 cup white vinegar
    • 1 teaspoon dried oregano
    • Salt and pepper, to taste
Directions
  1. Prepare the Curtido:
    • In a large bowl, combine cabbage, carrot, and onion.
    • Pour hot water over the vegetables and let sit for 5 minutes. Drain and add vinegar, oregano, salt, and pepper. Mix well and set aside.
  2. Prepare the Dough:
    • In a mixing bowl, combine masa harina, warm water, and salt. Mix until a soft dough forms. The dough should be moist but not sticky. Cover with a damp cloth and let rest for 10 minutes.
  3. Form the Pupusas:
    • Preheat a griddle or non-stick skillet over medium heat.
    • Take a small handful of dough and flatten it into a disk, about 4 inches wide.
    • Place a spoonful of the filling in the center. Fold the edges of the dough over the filling to seal it, then flatten it again gently to form a thick tortilla.
    • Cook each pupusa on the hot griddle for about 3-4 minutes per side, until golden brown and slightly crispy.
  4. Serve:
    • Serve hot with curtido and salsa roja. Enjoy!