Pupusas with Curtido

This pupusas recipe is easy to make and so delicious! We keep them vegetarian, made with refried beans and cheese, and they can easily be made vegan. Gluten-free. Video.

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The first time I had pupusas was at a Salvadorian food truck in Los Angeles. They were so incredibly delicious that I just had to share them here. The corn flavor just blew me away, earthy and cozy with a melty cheese in the middle. Curtido added a nice acid component as well as a crunchy texture. The perfect balance of flavor and texture.

Pupusas are stuffed corn cakes from El Salvador that are typically stuffed with a variety of fillings, including meat, vegetables, beans, and cheese.  They are traditionally served with Curtido (a Salvadoran slaw) and Salvadoran salsa, called salsa roja- both recipes are included in the recipe card!

Here, we’ve simplified them and kept them vegetarian -with refried black beans, cheese, shallots, cilantro, and scallions, but these could easily be made vegan, or feel free to add cooked meat if you like. Any way that you fill them- they are a delicious dish!

You’ll love how easy and flexible they are, and I know you will come up with your own filling variations!  Plus, they are just so fun to make! If you are into fermenting, the curtido is delicious when fermented and we have a recipe for it here: Fermented Curtido. Or just make a quick pickled curtido slaw in the recipe notes!

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 Pupusa Recipe Ingredients

• Masa harina corn flour (be sure you are using corn flour- not cornmeal or polenta.) Some traditional versions also use rice flour). This is the same corn masa flour you use to make corn tortillas and tamales. You probably have some in your pantry!
• Extra virgin olive oil– for adding richness to the pupusa dough. You can also use avocado oil. 
• Salt – use sea salt or kosher salt to enhance the delcious corn flavor.

Pupusa Fillings options

• Melty Cheese– queso fresco, mozzarella cheese or jack cheese, or try Oaxacan cheese, or vegan cheese ( or leave it out!)
• Refried beans–or use pinto beans, red beans, black beans
• Shallot or onion– it is really nice to caramelize them first!
• Chopped cilantro and scallions, finely sliced

Traditional Pupusa Toppings

Curtido- A Salvadorian slaw made with cabbage, carrots, oregano, apple cider vinegar, water, salt and sugar. It takes 5 minutes!

Salsa Roja – a simple blended tomato salsa – see recipe notes!

Pupusa Variations

The nice thing about pupusas is that you can really get creative! Add shredded chicken, browned Mexican chorizo, pulled pork, browned ground beef or lamb, veggies, roasted hatch chilies or poblano chilies, or even mashed sweet potato! Comb through your fridge and see what you have.

How to make Pupusas: step by step

Make the quick pickled curtido and refrigerate- see the recipe card!

1. Make the Pupusa Dough. Make a simple dough by mixing warm water, oil, salt and masa harina corn flour in a large bowl using a fork. The dough should be soft but not sticky. If it is sticky, add a little more cornflour. It should feel like freshly opened playdough- soft and pliable. Tip- I usually make a double batch!

2. Form into 8 equal-sized dough balls.

3. Place on a floured surface or a piece of parchment and flatten into a 4-inch disk.

4. Add a couple of tablespoons of fillings. Above, I’ve tried a vegan, refried black bean version with shallots, scallions, and cilantro. Below, I’ve filled it with cheese and shallots. You can also use vegan cheese.

My favorite is a combination of refried black beans, cheese, shallots, cilantro, and scallions—so tasty!

5, Form the pupusas. Pull the edges up around the filling to form a ball. It’s easiest to do this in the palm of your hand ( but I was photographing).

Basically, you are encasing the filling. With a greased hand, form a smooth ball (with the filling inside).

Flatten the filled balls, to create a 4-5 inch wide cake, about ½ in thick. Feel free to go thinner if so inclined- a little more traditional!

Pupusa pro tip: You’ll know the pupusas have the right moisture content if the edges don’t crack when you flatten them.  See recipe notes for an easy “test”.

At this time, you can refrigerate them uncooked for up to 3 days – great for meal prep!

6. Time to cook! Pan-sear the pupusas in a large oiled skillet (or griddle) over medium heat, on each side for 5-7 minutes, or until golden and crispy and insides are warm and melty.  Keep in a warm oven until ready to serve.

Serving Suggestions

You can plate them up and serve them as a meal or place them on a platter and serve them as an appetizer. It is perfectly okay to eat them with your hands! Serve with

• Curtido– a must! You can make our fermented version or a quick version in the recipe card.
• Salsa Rojo (see the recipe below)
• Hot sauce
• Sour cream
• Avocado
• Cilantro or green onions

Storing homemade pupusas

Leftover pupusas will keep 3-4 days in an airtight container in the refrigerator or freeze for up to 3 months. Reheat gently in a toaster oven, 350F oven or on a pan on the stove.

I really love the flavor of these Pupusas, and I hope you enjoy making them as much as we do!

Let us know what you think in the comments below!

xoxo

Sylvia

More Recipes you’ll love!

• Homemade Tortillas
• Easy Homemade Refried Beans
• 5-Minute Hot Sauce
• Curtido- Fermented Salvadoran Slaw
• Oaxacan Tlayudas

Watch how to make Pupusas| Video

Pupusas with Curtido

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 30
• Cook Time: 15 mins
• Total Time: 45 minutes
• Yield: 8 cakes
• Category: appetizer, main
• Method: Stove top
• Cuisine: South American
• Diet: Vegetarian

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Description

Pupusa Recipe – a simple step by step guide to making griddled Salvadoran Corn cakes filled with refried beans and cheese with cilantro and scallions. Easy and delicious! Vegan adaptable!

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Ingredients

Units USM

Pupusa Dough

• 2 cups masa harina corn flour (corn meal or polenta is not the same)
• 1 2/3 cups warm water
• 1 tablespoon olive oil
• 3/4 teaspoon salt

Fillings: (see notes)

• 1/2 –1 cup shredded cheese- Oaxacan Cheese, mozzarella or jack
• 1/2 –1 cup refried beans (homemade or out of a can) Refried black beans are great here
• 1 shallot, diced & sautéed
• 1–2 tablespoons chopped cilantro
• 1–2 scallions, finely sliced

Serve with  Curtido, Salsa Roja (or hot sauce) sour cream or avocado, cilantro, lime.

Quick Pickled Curtido

• 1 cup green cabbage, shredded
• 1/2 cup carrots, shredded
• 1 teaspoon dried Mexican oregano
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

Salsa Roja Ingredients:

• 2 large roma tomatoes, quartered
• 1/4 th of an onion, rough chopped
• 1 garlic cloves
• 1/2 jalapeno ( or serranos) halved
• 1/2 teaspoon Mexican oregano
• 1/2–1 teaspoon salt
• 1 tablespoons olive oil (or water)

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Instructions

1. Make the Curtido: Place all ingredients in a small saucepan, bring to a simmer, stir for 30 seconds, turn off the heat, cool and refrigerate until using. You can so this up to a week ahead.
2. Make the pupusa dough. Mix the masa harina flour with salt in a medium bowl. Add the warm water and oil and kneed until it becomes a soft pliable dough. (see notes) If it is sticky, add more corn flour.
3. Gather your fillings together. If using the shallot, finely chop and saute until deeply golden and tender.
4. Form Pupusas. Fill a bowl with warm water ( for hand dipping) with a tiny splash of olive oil. Line a sheet pan with parchment, or simply place a piece of parchment on the counter. Dip your hands in the oiled water, and divide the dough into eight equal balls. Flatten each ball into a 4-inch round in the palm of your greased hand, creating a cup. (TIP: If the edges crack or crumble, the dough needs a little more water.)
5. Place a little of the filling inside (1 tablespoon beans, 1 tablespoon cheese, 1 teaspoon shallots, cilantro and scallions) and fold the edges up and around up to enclose. Roll into a neat, sealed round ball.
6. Place on the parchment. Flatten one more time using your palm ( to about ½ inch thick). Repeat with all the pupusas. You can store these uncooked for up to 3 days in the fridge.
7. Cook them. Heat 1-2 tablespoons olive oil in a large skillet (or griddle) over medium heat. Cook each side until crispy and golden, about 5-7 minutes on each side. Keep warm in an oven until serving.
8. Serve with Curtido, Salsa Roja or  hot sauce, sour cream or avocado, cilantro and lime.

 

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Notes

To test the dough for the right water content, form a ball the size of a golf ball. Flatten, if edges split or crack, you may want to add little more water. Alternatively, if the dough feels sticky add little more corn flour.

You can keep these totally vegan by leaving out the cheese (or using alternative meltable vegan cheese).

I like the combination of using both refried black beans and cheese, along with the shallots, cilantro and scallions. Up to you. You can keep them kid-friendly by just using cheese.

Make a double batch, saving leftovers to be reheated for another meal.

To make Salsa Roja: Place all ingredients (except the oil) in a blender and puree.  Heat oil in a medium pot.  Carefully pour in the tomato mixture- it will spatter so hold a lid over the pot at an angle, like a shield with the other hand. Bring to a simmer, and simmer gently for 20 minutes, until thickened and darkened. Cool and serve.

 

Nutrition

• Serving Size: 2 cakes
• Calories: 286
• Sugar: 3.6 g
• Sodium: 1016 mg
• Fat: 5.6 g
• Saturated Fat: 1.9 g
• Carbohydrates: 51.7 g
• Fiber: 5.8 g
• Protein: 9.2 g
• Cholesterol: 7.9 mg