Pupusas de Frijol con Queso
Discover the irresistible flavors of El Salvador with this classic recipe for Pupusas de Frijol con Queso! These handmade corn masa pockets are filled with creamy refried beans and melty queso fresco or mozzarella, creating a savory, cheesy delight in every bite. Perfectly golden and slightly crisp from cooking on a hot skillet, pupusas are a comforting favorite often served with curtido—a tangy cabbage slaw—and zesty salsa roja for the ultimate authentic experience. With just a handful of simple ingredients like masa harina and warm water, plus a quick prep time of 30 minutes, this recipe is an ideal way to bring a taste of traditional Latin American street food to your table. Whether enjoyed as an appetizer, snack, or main dish, these pupusas are sure to impress!
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Recipe Information
Ingredients
- 2 cups Masa harina (corn flour)
- 1.5 cups Warm water
- 1 cup Refried beans
- 1 cup Queso fresco or mozzarella cheese, shredded
- 0.25 cup Vegetable oil
- 0.5 teaspoon Salt
Instructions
In a large bowl, combine the masa harina and salt.
Gradually add warm water to the masa harina, mixing with your hands until a smooth dough forms. The dough should be moist but not sticky.
Cover the dough with a damp cloth and let it rest for about 15 minutes.
In a separate bowl, combine the refried beans and shredded cheese, mixing well to form the filling.
Divide the masa dough into 8 equal portions, rolling each portion into a ball.
Flatten each ball into a disc about 3 inches in diameter in the palm of your hand.
Add a tablespoon of the bean and cheese mixture to the center of each disc.
Carefully fold the edges of the dough over the filling, pinching to seal, and then gently flatten the filled ball to form a disc about 1/2-inch thick.
Heat a large skillet or griddle over medium heat and add a little vegetable oil.
Cook the pupusas in the skillet for about 4-5 minutes on each side, or until they are golden brown and the filling is heated through.
Remove from heat and serve warm, traditionally accompanied by curtido (a cabbage slaw) and salsa roja.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 35.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 228.5 g | 83% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 2.8 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2145 mg | 165% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1756 mg | 37% | |
*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.
