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Bring the warmth of El Salvador to your kitchen with these classic pupusas. They're corn cakes stuffed with beans and cheese, and honestly, the flavors will make you think you're hanging out in Central America.
The first time I made these, my kids weren't so sure, but by the end they wanted more. It’s since become our Sunday night go-to, with everyone making their own favorite kind.
Tasty Ingredients
- Cheese (shredded mozzarella): melts perfectly and stretches when you pull apart each bite
- Refried beans: gives you that creamy center and a deep savory taste
- Chicken seasoning (Goya or another brand): adds that proper punch
- For the dough: Masa harina – you need this corn flour for the right texture
- Salt: simple, just to help the dough pop
- Warm water: makes the flour nice and easy to knead
- Cooking oil (avocado or choose what you like): keeps things golden when frying
- For the curtido: Carrot – brightens everything and makes it a little sweet
- Green cabbage: stays crunchy and carries all those tangy flavors
- Onion: gives a little bite and lifts up all the flavors
- Vinegar (white or apple cider): makes that curtido tangy and keeps it fresh
- Boiling water: softens the curtido veggies while keeping the crunch
Step-by-Step Simple Directions
- Serving Up:
- Lay your pupusas on a plate while they’re still warm, pile on some curtido, and spoon over red salsa if you've got it. That punchy, tangy curtido with the rich, cheesy cake is hard to beat.
- How to Cook the Pupusas:
- Heat some oil in a heavy skillet over medium. Pop in three pupusas and let them fry for two to three minutes, flip, and cook another minute or two till they’re golden and crisp. Keep going with the rest, adding a splash of oil as needed.
- Shaping and Stuffing:
- Pinch off some dough, press it out into a small disk between your palms. Gently press the edges up to make a little cup, put a spoonful or two of your filling inside. Close it up by pinching the edges together—if it’s messy, don’t stress, it gets easier. Pat it down into a cake again.
- Mixing the Dough:
- Dump masa harina and salt in a big bowl. Add water slowly as you knead with your hands. The dough should feel kind of like playdough—not sticky, not dry. If it’s a bit dry, drip in more water; if it’s sticky, sprinkle in some masa.
- Making the Filling:
- Mix the refried beans, seasoning, and cheese together in a bowl until even. The cheese will melt in the pan, blending right into the beans in every bite.
- Putting Together Curtido:
- Boil the cabbage in a big pot until soft. Save half a cup of that hot water, then drain. Move cabbage into a bowl, then toss in the carrot, onion, salt, vinegar, and the water you saved. Let it sit to get those flavors going while you work on the rest.
The best part for me is shaping the pupusas. It’s like playing with playdough but edible. It cracks me up watching my kids show off their stuffed ones — they’re so proud if nothing leaks out!
Make Ahead & Storage Tips
Curtido really shines if it’s made a couple hours — or even the day before — so those flavors blend nicely. Just keep it in a closed container in your fridge; it’ll hang tight for a week or two.
Cooked pupusas stay good in the fridge for three days. To warm them up, toss them in a hot pan or heat in the oven at 180°C for a few minutes till hot inside. They freeze well, too — just heat straight from frozen when you're hungry, no need to thaw.
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Fun Twists & Swaps
Traditionally, pupusas sometimes get stuffed with chicharrón, which is spiced, ground pork. Don’t be shy about adding that, or go with shredded chicken, or toss in some sauteed veggies for a meatless option.
Need it gluten free? Just check your masa harina’s label, since some brands can be contaminated, even though masa is naturally gluten free.
No masa harina? Mix fine cornmeal with instant masa—works in a pinch, but the texture’s not quite the same.
Cultural Backstory
Pupusas are El Salvador’s national pride, showing up on tables for nearly two thousand years. Women have traditionally been the hands behind them, and they stand as both daily eats and a symbol of Salvadoran roots.
In 2005, El Salvador even made the second Sunday of November ‘National Pupusa Day’ — a big deal! Making these at home is a way to join in and celebrate all that history.
Frequently Asked Questions
- → How do you make the pupusa dough?
Mix masa harina, a pinch of salt, and warm water in a big bowl until the dough is smooth and has a playdough-like texture.
- → What can you put inside for the filling?
Popular fillings are refried beans, shredded cheese like mozzarella, and spices. Feel free to get creative with other ingredients too!
- → What's the best way to make homemade curtido?
Boil cabbage, then toss it with shredded carrots, onions, vinegar, warm water, and salt. Let it sit so the flavors can fuse.
- → How can I stop the pupusas from splitting open while cooking?
Make sure to seal the edges of the dough tightly before flattening the disk. Take your time to get it closed up well.
- → What do you serve with pupusas?
Pair them with curtido and maybe some salsa roja if you'd like an extra kick of flavor.