Salvadoran
Pupusas
Thick Salvadoran corn tortillas stuffed with a delicious filling, cooked on a hot griddle until golden and traditionally served with curtido and tomato salsa.
Prep 30 minCook 20 minTotal 50 minMediumSpice 1/5Cost 1/5
Visual recipe
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Ingredients
- 2 cups Masa harina
- 1 1/2 cups Warm water
- 1 teaspoon Salt
- 2 cups Quesillo cheese
- 1 1/2 cups Cooked shredded pork
- 1 1/2 cups Refried beans
Instructions
- In a large bowl, combine the masa harina, warm water and salt. Knead until the dough is soft, smooth and slightly moist.
- Prepare the fillings. Have the quesillo, shredded pork and refried beans ready, using them individually or combining them for revueltas.
- Take a portion of dough and roll it into a ball. Flatten it slightly in your hand and make an indentation in the center for the filling.
- Add the desired filling, carefully close the dough around it and gently flatten it into a thick round tortilla.
- Place the pupusas on a hot comal or griddle over medium heat.
- Cook for about 3 to 4 minutes per side, or until golden brown in spots and completely cooked through.
- Keep the cooked pupusas warm while you finish cooking the remaining pupusas.
- Serve the pupusas hot with curtido and tomato salsa.
Tips
Use fresh masa harina for the best texture.
Keep the dough soft and slightly moist so it does not crack while shaping.
Do not overfill the pupusas.
Cook over medium heat so the outside browns while the inside cooks evenly.
Mix fillings to make different varieties such as cheese and beans, cheese and pork, or revueltas.
Serving suggestions
Serve hot with traditional curtido and Salvadoran tomato salsa. Extra quesillo and pickled jalapeños can also be served on the side.