Pupusas

About This Recipe

Pupusas are El Salvador's national dish and one of the most ancient foods in the Americas, with evidence of pupusa preparation dating to 2,000 years ago in the region now known as El Salvador. They are thick, handmade corn masa discs stuffed with fillings — the most popular being queso (cheese), frijoles refritos (refried beans), chicharrón (ground pork), or the classic revuelta (all three together). The masa is patted around the filling to encase it completely, then cooked on a comal (griddle) until both sides are golden and slightly charred. Pupusas are always served with curtido (a lightly fermented cabbage and carrot slaw) and a thin tomato salsa. El Salvador dedicated a national holiday to the pupusa — Pupusa Day — celebrated every second Sunday of November.

Ingredients

Serves 4

• 400 gmasa harina (instant corn dough flour)
• 350 mlwarm water(plus extra if needed)
• 1 tspsalt
• 200 gmozzarella or Oaxacan cheese(shredded)
• 150 grefried black or pinto beans
• 200 gwhite cabbage(finely shredded)
• 1 mediumcarrot(grated)
• ½ smallwhite onion(thinly sliced)
• 4 tbspwhite vinegar
• ½ tspdried oregano
• 200 gcanned crushed tomatoes(for salsa)
• 1 clovegarlic(for salsa)

Instructions

1. 1

   Make curtido (do first)

   Toss cabbage, carrot, and onion with vinegar, oregano, and a pinch of salt. Mix well and leave to ferment at room temperature for at least 30 minutes (longer is better).

2. 2

   Make quick tomato salsa

   Blend canned tomatoes with garlic and salt. Heat in a small pan for 5 minutes. Season and set aside.

3. 3

   Make masa dough

   Mix masa harina, salt, and warm water until you have a soft, pliable dough that doesn't crack when pressed. Rest 5 minutes. Adjust water if too dry.

   Test the masa by pressing a ball flat — if the edges crack, add more water a tablespoon at a time.

4. 4

   Fill and shape

   Wet your palms slightly. Take a golf-ball sized piece of dough and flatten to a disc. Place 1–2 tbsp filling in the centre. Fold edges up and over to encase filling completely. Gently pat back into a flat disc about 1 cm thick. Seal any cracks.

5. 5

   Cook on the comal

   Heat a dry griddle or heavy pan over medium-high heat. Cook pupusas 3–4 minutes per side until golden with dark spots and slightly puffed. The cheese should ooze at the edges.

6. 6

   Serve

   Serve immediately with curtido piled on top and salsa spooned over.

Variations

• •

  Fill with loroco (a Salvadoran flower bud) and cheese for the most traditional version.

• •

  Make sweet pupusas with sweetened black beans and a drizzle of crema.

• •

  Use blue masa harina for a dramatic purple-black colour.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately. Leftover pupusas can be reheated on a dry pan for 2 minutes per side.

Frequently Asked Questions