Description
This authentic Pupusa recipe features a delicious handmade masa dough filled with a savory mixture of refried beans, chicken seasoning, and mozzarella cheese. Served alongside a tangy homemade curtido slaw, these golden, pan-fried pupusas capture the traditional flavors of El Salvador in every bite. Perfect for a crowd, these pupusas are crispy on the outside, soft on the inside, and bursting with cheesy, savory goodness.
Ingredients
Dough Ingredients
- 3 cups masa harina
- 2 tsp salt
- 2 3/4 cups warm water
Filling Ingredients
- 15 oz refried beans
- 1 packet chicken seasoning (preferably Goya)
- 1 cup shredded mozzarella cheese
Curtido Ingredients
- 1/2 head green cabbage, sliced
- 1 large carrot, peeled and thinly sliced (or 1/2 cup pre-shredded carrots)
- 1/2 onion, thinly sliced
- Salt to taste
- 1/2 cup white vinegar (or apple cider vinegar)
- 1/2 cup boiling water (or more)
Cooking
- 2 tbsp avocado oil (or oil of choice; for frying)
Instructions
- Prepare the curtido: Bring a large pot of water to a boil, then add the sliced cabbage and boil until soft. Reserve 1/2 cup of the water and drain the rest. Transfer the cabbage to a bowl, add the carrot, onion, salt, vinegar, and the reserved hot water. Mix well and allow the mixture to sit while preparing the pupusas.
- Make the filling: In a bowl, stir together the refried beans, chicken seasoning, and shredded mozzarella cheese until well combined. Set aside.
- Prepare the dough: In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, about 1 cup at a time, using your hands to mix until the dough forms a consistency similar to play-doh. Adjust water or masa if needed to achieve pliable dough.
- Assemble the pupusas: Take a small handful of dough, flatten it into a disc using your palms, then gently lift the edges to form a shallow cup. Add 1-2 tablespoons of the bean and cheese filling in the center. Fold the dough over the filling to form a ball, then flatten it gently back into a disc shape. Repeat until all filling is used.
- Cook the pupusas: Heat 1 tablespoon of avocado oil in a cast iron or heavy-bottomed skillet over medium heat. Place 3 pupusas in the skillet and cook for 2-3 minutes until golden on the bottom. Flip carefully and cook another 1-2 minutes until both sides are golden and the pupusas are cooked through. Repeat with remaining pupusas, adding more oil as needed.
- Serve: Plate the pupusas hot, topped with curtido and, if available, serve with salsa roja on the side. Enjoy this traditional Salvadoran meal!
Notes
- For best results, use warm water when mixing the dough to help the masa harina hydrate evenly.
- If the dough feels too dry or crumbly, add water a tablespoon at a time until pliable.
- The filling can be customized by adding cooked pork, cheese only, or other beans if desired.
- Leftover pupusas can be reheated on a skillet or in the oven for crispiness.
- Curtido tastes even better after sitting for a few hours or overnight as the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Salvadoran
