Description
Pupusas are a delicious traditional Salvadoran breakfast dish made from masa harina dough stuffed with cheese, refried beans, and optional pork. These thick, stuffed corn cakes are cooked on a skillet until golden, served hot with tangy curtido and salsa roja, making for a perfect hearty morning treat.
Ingredients
Scale
Dough
- 2 cups masa harina (corn flour for tortillas)
- 1 1/2 cups warm water
- 1/2 teaspoon salt
Fillings
- 1 cup shredded mozzarella or quesillo cheese
- 1 cup refried beans, cooled
- 1 cup finely chopped cooked pork or chicharrón (optional)
Cooking & Serving
- 1 tablespoon vegetable oil for cooking
- 2 cups curtido (pickled cabbage slaw) for serving
- 1 cup salsa roja for serving
Instructions
- Prepare the dough: In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing and kneading until a soft, pliable dough forms. Cover it and let it rest for 10 minutes to allow the masa to fully hydrate.
- Shape the pupusas: Divide the rested dough into 8 equal balls, approximately the size of a golf ball. Using your thumb, press into the center of each ball to create a well. Fill each well with a spoonful of cheese, refried beans, and pork if using. Carefully pinch the dough closed over the filling and gently flatten each ball into a thick disc about 4 inches in diameter.
- Cook the pupusas: Heat a skillet or griddle over medium heat and lightly oil the surface. Place the pupusas on the hot skillet and cook for 3 to 4 minutes on each side, or until golden brown spots appear and the center is cooked through.
- Serve: Serve the pupusas hot, accompanied by curtido and salsa roja on the side for dipping and added flavor.
Notes
- Keep your hands slightly oiled or damp while shaping the dough to prevent sticking.
- Pupusas can be enjoyed vegetarian by using just cheese or beans as fillings.
- Leftover masa dough can be stored refrigerated for up to one day for later use.
