Description
Pupusas are traditional Salvadoran stuffed tortillas made from masa harina dough filled with cheese, refried beans, and optionally cooked pork. They are cooked on a skillet until golden brown and served warm, often accompanied by curtido and salsa roja for authentic flavor.
Ingredients
Scale
Dough
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
Filling
- 1 cup shredded mozzarella cheese or queso Oaxaca
- 1/2 cup refried beans
- 1/2 cup finely chopped cooked pork (optional)
For Cooking
- 1 tablespoon vegetable oil
Instructions
- Prepare the Dough: In a large bowl, combine the masa harina and salt. Gradually stir in the warm water until a soft, pliable dough forms that is not sticky. Let the dough rest for 5 minutes to hydrate.
- Prepare the Filling: In a separate bowl, mix the shredded mozzarella cheese, refried beans, and cooked pork if using until well combined.
- Shape the Pupusas: Divide the dough into 8 equal portions and roll each into a ball. Using your thumb, press an indentation into each ball to create a small cup. Fill each cup with about 1 to 2 tablespoons of the filling mixture. Carefully pinch the edges closed to seal and gently flatten into a thick disk about 1/4 inch thick.
- Cook the Pupusas: Heat a lightly oiled skillet or griddle over medium heat. Cook the pupusas for 3 to 4 minutes per side until they are golden brown with light char spots and cooked through.
- Serve: Serve the pupusas warm, traditionally accompanied by curtido, a lightly fermented cabbage slaw, and salsa roja for enhanced flavor.
Notes
- Serve with curtido and salsa roja for authentic Salvadoran taste.
- Keep your hands lightly oiled or damp to prevent the dough from sticking while shaping pupusas.
