Pupusas with Cheese, Beans, and Quick Curtido
These Salvadoran pupusas are soft corn cakes filled with melty cheese and beans, then cooked on a hot skillet until lightly crisp. Serve them with tangy curtido and a spoonful of salsa roja for a complete, hands-on meal.
Total
70 min
Servings
Makes 10 pupusas; serves 4 to 5
Level
Medium
Pupusas are a beloved Salvadoran dish made from masa harina, the same instant corn flour used for corn tortillas. The dough is patted into rounds, filled, sealed, and cooked on a griddle or skillet.
The classic filling is cheese, often with refried beans, chicharrón, or loroco. This home-friendly version uses mozzarella or Oaxaca cheese with refried beans, plus a quick curtido, the crisp cabbage slaw traditionally served on top.
The shaping takes a little practice, but the dough is forgiving. If a pupusa cracks, just pinch it closed with damp fingers and keep going.
01What you'll need
Ingredients
20 items · Makes 10 pupusas; serves 4 to 5
- For the quick curtido:
- 3 cups finely shredded green cabbage
- 1 medium carrot, grated
- 1/2 small white onion, thinly sliced
- 1/2 cup apple cider vinegar or white vinegar
- 1/2 cup warm water
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes, optional
- For the pupusa dough:
- 2 cups masa harina, preferably labeled for tortillas
- 1/2 teaspoon kosher salt
- 1 3/4 cups warm water, plus more as needed
- 1 tablespoon neutral oil, plus more for your hands and the skillet
- For the filling:
- 1 1/2 cups shredded Oaxaca cheese, quesillo, low-moisture mozzarella, or Monterey Jack
- 3/4 cup refried beans, cooled if freshly made
- 1/4 cup finely chopped loroco, optional
- For serving: Salsa roja or mild tomato salsa, optional
02How to make it
Step-by-step
1. Make the curtido
Put the cabbage, carrot, and onion in a large bowl. Add the vinegar, warm water, oregano, salt, sugar, and red pepper flakes if using. Toss well, then press the vegetables down into the liquid. Let sit while you make the pupusas, stirring once or twice.
2. Mix the masa dough
In a large bowl, stir together the masa harina and salt. Add 1 3/4 cups warm water and mix with your hand or a spoon until a soft dough forms. Knead in the bowl for 1 to 2 minutes. The dough should feel like soft play dough, not sticky and not crumbly.
3. Rest and adjust the dough
Cover the bowl with a damp towel and rest the dough for 10 minutes. After resting, pinch a small piece. If it cracks around the edges, knead in water 1 tablespoon at a time. If it feels wet and pasty, sprinkle in a little more masa harina.
4. Prepare the filling
In a small bowl, mix the shredded cheese, refried beans, and loroco if using. The filling should hold together loosely. If the beans are very stiff, stir them first so they are easier to portion.
5. Shape the dough balls
Divide the dough into 10 equal pieces and roll each into a ball. Keep the balls covered with a damp towel so they do not dry out. Lightly oil your hands to prevent sticking.
6. Fill the pupusas
Take one dough ball and press your thumb into the center to make a deep cup. Add about 2 tablespoons filling. Pinch the dough up and around the filling to seal it inside. Gently roll it back into a ball, then pat it into a disk about 4 to 5 inches wide and 1/2 inch thick. If filling peeks out, patch it with a small bit of dough or smooth it with damp fingers.
7. Cook on a hot skillet
Heat a cast-iron skillet, griddle, or nonstick pan over medium heat. Lightly oil the surface. Cook 2 or 3 pupusas at a time for 3 to 4 minutes per side, until browned in spots and slightly puffed. Adjust the heat if they brown too quickly before the center warms through.
8. Serve warm
Transfer cooked pupusas to a plate and cover with a clean towel while you cook the rest. Serve warm with curtido and salsa roja. Pupusas are usually eaten by hand, with curtido tucked on top or alongside.
03From our kitchen
Cook's tips
- Make-ahead dough: You can mix the masa dough up to 4 hours ahead. Cover it tightly with a damp towel and plastic wrap. If it feels dry later, knead in a splash of warm water.
- Make-ahead curtido: Curtido gets better after a few hours. Store it in a covered jar or container in the fridge for up to 5 days.
- Storage: Refrigerate cooked pupusas in an airtight container for up to 3 days. Reheat in a dry skillet over medium-low heat until hot, 2 to 3 minutes per side. A microwave works, but the outside will be softer.
- Freezing: Freeze cooked, cooled pupusas in a single layer, then transfer to a freezer bag. Reheat from frozen in a covered skillet over low heat, then uncover to crisp the outside.
- Cheese swaps: Oaxaca cheese, quesillo, mozzarella, Monterey Jack, or a mix all work. Use a cheese that melts well and is not too watery.
- Bean swaps: Black or red refried beans both work. If using canned refried beans, chill them first if they are loose; thicker beans are easier to seal inside the dough.
Cook's note
Masa harina is not the same as cornmeal or regular corn flour. It is made from corn treated with lime, which gives pupusas their tender texture and corn-tortilla flavor. Look for it in the Latin American section of the grocery store.
04Frequently asked
Questions & answers
Why are my pupusas cracking when I shape them?
The dough is probably too dry. Wet your hands and knead a little warm water into the dough, 1 tablespoon at a time, until it feels soft and smooth. Keep the unused dough covered with a damp towel.
Can I make pupusas without refried beans?
Yes. Use all cheese, or try cheese with finely chopped cooked pork, sautéed mushrooms, or loroco. Keep the filling soft and not too wet so the pupusas seal well.
What is curtido, and do I need it?
Curtido is a tangy cabbage slaw served with pupusas. You can skip it, but it balances the rich cheese and masa. Even a quick 30-minute curtido adds crunch and brightness.
Can I use regular flour instead of masa harina?
No. Wheat flour will not give the right flavor or texture. Use masa harina labeled for tortillas or pupusas. Cornmeal will also be too gritty.
How do I know when pupusas are cooked through?
They should be browned in spots on both sides, feel set at the edges, and be hot in the center with melted cheese. If the outside browns too fast, lower the heat and cook them a little longer.
05Keep cooking
You might also like
DinnerFregola Sarda with Clams and Tomatoes
Fregola sarda is a small, toasted Sardinian pasta with a nutty flavor and a chewy bite. This one-pan version simmers it with tomatoes, white wine, and clams for a simple coastal dinner.
DinnerBaked Ziti Pasta with Marinara and Three Cheeses
This cozy ziti pasta is saucy, cheesy, and simple enough for a weeknight. It has all the comfort of lasagna, with less layering and less fuss.
DinnerSimple Baked Cod with Lemon and Garlic
This easy baked cod is tender, flaky, and bright with lemon, garlic, and a little butter. It is a quick weeknight dinner that feels fresh without asking much of the cook.
DinnerQuesabirria Tacos With Consommé
These crisp, cheesy birria tacos are filled with slow-braised beef and served with a small bowl of rich consommé for dipping. The recipe takes time, but most of it is hands-off simmering.