Pupusas El Salvadorean Tortilla
Discover the authentic taste of El Salvador with these homemade Pupusas, the country’s beloved stuffed tortilla. Made from masa harina, these soft, pliable tortillas are filled with a savory blend of refried beans, melted mozzarella, and optional shredded pork for added richness. Expertly crafted by sealing and flattening the dough, each pupusa is lightly pan-fried until golden and smoky, delivering a perfect balance of crisp exterior and gooey, flavorful interior. Serve these warm delicacies with traditional curtido—a tangy cabbage slaw—and a spoonful of salsa roja for an irresistible bite that transports you straight to the streets of El Salvador. Perfect for family meals or weekend gatherings, these easy-to-make pupusas are a must-try for fans of Latin American cuisine.
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Recipe Information
Ingredients
- 2 cups masa harina (corn flour)
- 1.5 cups water
- 0.5 teaspoons kosher salt
- 1 cup refried beans
- 1 cup shredded mozzarella cheese
- 1 cup cooked and shredded pork (optional)
- 2 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine masa harina, salt, and water. Mix the ingredients with your hands until a soft, pliable dough forms. If the dough feels too dry, add more water, 1 tablespoon at a time, until it holds together without cracking.
Cover the dough with a damp kitchen towel to prevent it from drying out while preparing the fillings.
In a small bowl, mix together the refried beans, shredded mozzarella cheese, and shredded pork (if using) to create the filling. Set aside.
Divide the masa dough into 6-8 equal portions and roll each piece into a ball. Use your thumb to create an indentation in the center of each ball and add about 1-2 tablespoons of the filling.
Close the masa dough around the filling, pinching the seams shut, and gently flatten each ball into a disc about ½ inch thick. Take care to ensure that the filling does not leak through the dough. Repeat with all the dough balls.
Heat a large skillet or non-stick griddle over medium-high heat. Lightly grease the surface with vegetable oil.
Cook the pupusas on the hot skillet for 2-3 minutes per side, or until golden brown and slightly charred in spots. Flip carefully using a spatula and cook both sides until the dough is fully cooked through.
Remove from the skillet and keep the cooked pupusas warm by covering them with a clean kitchen towel while cooking the remaining batches.
Serve immediately with curtido (fermented cabbage slaw) and salsa roja for a traditional Salvadoran experience.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 0.4 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 417 mg | 9% | |
*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.
