Salvadoran Pupusas
Get ready to savor the irresistible flavors of *Salvadoran Pupusas*, a beloved traditional dish hailing from El Salvador that combines simplicity with indulgent taste. These handmade corn masa pockets are stuffed with a savory blend of creamy refried beans and melty mozzarella cheese, then cooked to perfection on a hot skillet until golden and crispy. Made with just a handful of pantry-friendly ingredients like masa harina and warm water, this recipe is both accessible and quick, requiring only 40 minutes from start to finish. Pair your freshly cooked pupusas with tangy curtido (fermented cabbage slaw) and vibrant salsa roja for an authentic culinary experience that’s perfect for family dinners or casual gatherings. Whether you’re exploring Salvadoran cuisine for the first time or recreating a nostalgic favorite, this pupusa recipe serves up the comforting flavors of Latin America in every bite.
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Recipe Information
Ingredients
- 2 cups Masa harina
- 1.5 cups Warm water
- 0.5 teaspoons Salt
- 1 cup Grated mozzarella cheese
- 1 cup Refried beans (black or red)
- 2 tablespoons Vegetable oil
Instructions
In a large bowl, combine masa harina and salt, then gradually add warm water.
Mix the masa dough by hand until it becomes smooth and pliable. This should take approximately 2-3 minutes. The dough should not be sticky; if it is too dry, add more water one tablespoon at a time.
Cover the masa dough with a damp cloth and let it rest for 5-10 minutes to allow the masa to hydrate fully.
In a separate bowl, mix the grated mozzarella cheese and refried beans until well combined. This will be the filling for the pupusas.
Divide the masa dough into 8 equal pieces and roll them into balls.
Flatten each ball between your palms to form a disk about 1/2 inch thick and 3 inches wide.
Place 1-2 tablespoons of the bean and cheese filling in the center of each disk.
Carefully bring the edges of the masa disk up around the filling and seal it by pinching the dough together, forming a stuffed ball.
Gently pat the stuffed ball back into a disk shape, about 1/4 inch thick and 4 inches wide. Make sure the filling is evenly distributed and not leaking.
In a large skillet or griddle, heat vegetable oil over medium heat.
Cook each pupusa for about 2-3 minutes per side, or until the surface develops golden brown spots and is crispy.
Remove from heat and let them cool for a minute before serving.
Serve warm with curtido and salsa roja for an authentic Salvadoran experience.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3579 mg | 156% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 6.9 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 939 mg | 20% | |
*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.
