Pupusas
Discover the rich flavors of El Salvador with this homemade pupusas recipe, a traditional delight made from soft masa harina dough stuffed with gooey mozzarella cheese, savory refried beans, or shredded pork. These irresistible cornmeal discs are gently grilled to perfection, developing golden-brown spots and a lightly crisp exterior while remaining tender and chewy inside. Perfectly paired with tangy curtido (fermented cabbage slaw) and zesty salsa roja, pupusas offer a deliciously authentic and satisfying bite for every occasion. Simple to prepare in just under an hour, this recipe is ideal for introducing classic Central American flavors to your kitchen while delighting friends and family with its comforting, customizable fillings. Perfect for keywords like "traditional Salvadoran pupusas recipe," "easy pupusas recipe," and "cheese-stuffed masa pupusas."
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Recipe Information
Ingredients
- 2 cups Masa harina (corn flour)
- 1.5 cups Warm water
- 0.5 tsp Salt
- 1 cup Shredded mozzarella cheese
- 0.5 cup Refried beans (optional)
- 0.5 cup Chicharrón or cooked, shredded pork (optional)
- 2 tbsp Vegetable oil (for cooking)
Instructions
In a large mixing bowl, combine the masa harina and salt.
Gradually add the warm water to the masa harina mixture, mixing with your hands until the dough forms a soft, pliable consistency. It should not be sticky or crumbly. If needed, add more water 1 tablespoon at a time.
Cover the bowl with a damp cloth and let the dough rest for 10 minutes.
In a small bowl, prepare your filling by combining the shredded mozzarella cheese with optional refried beans or shredded pork if using.
Divide the dough into 6 equal portions and roll each portion into a ball.
Flatten one dough ball into a disc about 4 inches in diameter using your hands. Pinch up the edges slightly to form a shallow well in the center.
Place 1-2 tablespoons of filling into the well. Carefully fold the edges of the dough over the filling and seal it, rolling it back into a ball.
Gently flatten the filled ball into a disc about 4-5 inches wide, being careful not to let the filling spill out.
Repeat this process with the remaining dough and filling.
Heat a large skillet or griddle over medium heat and lightly grease it with a small amount of vegetable oil.
Cook the pupusas for about 3-4 minutes per side until they develop golden-brown spots and are heated through.
Serve the pupusas warm with curtido (fermented cabbage slaw) and salsa roja on the side.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 62% | |
| Sodium | 3438 mg | 149% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 2.3 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1227 mg | 94% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1459 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
