Pupusa.

Pupusas 🇸🇻🫓
El Salvador’s beloved comfort food—thick corn tortillas stuffed with cheese, beans, meat, or all three.

Ingredients

Dough

• 2 cups masa harina (corn flour for tortillas)

• 1½ cups warm water

• ½ tsp salt

Fillings (choose one or mix)

• Cheese: Quesillo, mozzarella, or Oaxaca

• Beans: Refried black or red beans

• Pork (Chicharrón):

  • 1 cup cooked ground pork

  • 2 tbsp tomato sauce

  • ½ tsp garlic powder

  • ½ tsp oregano

To Serve

• Curtido (fermented cabbage slaw)

• Tomato salsa or sauce

Instructions

1. Make dough
   Mix masa harina, water, and salt until soft and pliable (like play-dough).
   Cover and rest 10 minutes.

2. Prepare fillings
   Beans should be thick and smooth.
   Cheese shredded.
   Pork finely ground or blended.

3. Form pupusas
   Roll dough into balls (golf-ball size).
   Flatten, add 1–2 tbsp filling in center.
   Seal edges and gently flatten into a thick disc.

4. Cook
   Heat a dry skillet or griddle over medium.
   Cook pupusas 3–4 minutes per side until golden spots form and filling is melted.

5. Serve hot
   Top with curtido and salsa.

Texture & Flavor

• Crisp outside, soft inside

• Melty, savory filling

• Tangy crunch from curtido

Tips

• Keep hands lightly oiled to prevent sticking

• Don’t overfill or they’ll leak

• Traditional pupusas are thicker than tortillas

Popular Pupusa Fillings

• Revueltas: Cheese + beans + pork (most popular)

• Queso: Cheese only

• Frijol con queso: Beans & cheese

• Loroco con queso: Flower buds & cheese (traditional)

Storage

• Uncooked stuffed pupusas freeze well

• Cooked pupusas reheat best on a skillet

If you’d like, I can also share a quick curtido recipe, cheese-only beginner version, or vegan pupusas