With a few simple tips and techniques, you’ll be amazed at how easy they are to make. Pair them up with Curtido and salsa roja, and you’ll be in for a real treat! After trying pupusas some time back in a Salvadorian restaurant, we’ve been wanting to try making them at home. It took a few tries to get them right, but after some trial and error, they’ve become one of our favorite quick snacks. If you love Arepas, you just have to try these pupusas.
What Are Pupusas?
Pupusas are a classic dish hailing from El Salvador, but they’re also widely enjoyed in other parts of Central America. Essentially, they are stuffed corn tortillas made from masa harina, a special type of cornmeal. The filling typically includes ingredients like cheese, refried beans, and sometimes meats or vegetables. After being filled, the masa harina dough is sealed and flattened into a disc, then cooked on a griddle until golden brown and slightly crispy on the outside. They originated in the cuisine of the Pipil, or Nahua, people, an indigenous group from central America. Their popularity grew in the latter half of the 20th century, and now they are considered the national dish of El Salvador.
What is Masa Harina?
Masa harina is a special kind of corn flour used in many Latin American recipes, like corn tortillas, tamales, and pupusas. It’s made from hominy, which is corn that has been treated with an alkaline solution, which softens the corn. After the hominy is dried and ground, the result is masa harina. We find it readily available at supermarkets near the regular cornmeal. If you can’t spot it there, check the Latin American section.
Ingredients
Masa Harina – The main ingredient. Water – Hot. Not boiling, but a little hotter than comes out of the tap. Salt – Regular table salt is fine. Refried Beans – You can use canned, or go all out and make our Homemade Refried Beans. Cheese – Oaxaca, or if you can’t find it, mozzarella. Cooking Spray – For frying.
How to Make Pupusas
- Make the dough: Mix together masa harina and salt in a large bowl. Gradually mix in water. The dough should have a soft, pliable consistency similar to play dough. Form into a large ball, cover the bowl with a damp cloth, and allow to rest for 10 minutes.
- Form the pupusas: Divide the dough into eight or nine balls. Working with one dough ball at a time, use your fingers to form the dough into a pocket. Add 1/2 tablespoon refried beans, followed by about 1.5 tablespoons shredded cheese into the pocket. Carefully fold up the edges of the dough until the top is sealed. Once the ball is sealed, flatten it into a disk in between your palms to about 3/8 inch thick. Rotate as you flatten to ensure an even thickness.
- Fry the pupusas: Generously spray a large cast iron skillet skillet or griddle with cooking spray. Fry the pupusas in batches, about 3-5 minutes per side, until golden brown.
Recipe Notes and Tips
Dough Consistency: Aim for a dough that’s soft and pliable, but not sticky. If it feels too dry, add a touch more water. If too wet, sprinkle in a bit more masa harina. Resting Time: Don’t skip the 10-minute resting time for the dough. This helps the masa fully hydrate and makes it easier to work with. Oil Your Hands: Keep a small bowl of oil handy and keep your hands oiled. This makes it easier to work the dough. Patch the Holes: After adding the filling, some small holes will probably form when flattening the pupusas, especially if it’s your first time. Simply pinch them shut to keep the filling from leaking out. Make them Flat: If the pupusas are too thick, the outside will brown up before the inside is fully cooked. Aim for no more than 3/8 inch. Batch Cooking: If you’re making a large batch, keep the cooked pupusas in a warm oven (around 200 degrees) to retain their heat and texture until serving time.
What to Serve with Pupusas
Pupusas are traditionally eaten with curtido, a fermented cabbage slaw. It’s super easy to make. We have a whole Curtido Recipe post that you can follow. The other typical accompaniment is a red salsa. If we don’t feel like making it fresh, simply give some jarred salsa a quick whir in a blender for a smooth consistency.
Filling Variations
You can fill your pupusas with any combination of cheese, beans and meat. Chicharron is a popular choice for meat. Try any of your favorite Latin meats like Carne Mechada, Vaca Frita or Picadillo. Sometimes we like to give them a little kick by adding in some diced jalapeno.
Leftovers and Storage
You can refrigerate leftover pupusas in a zip top bag for 3-4 days. They also freeze really well. Freeze on a baking sheet, then transfer to a zip top bag for up to 3 months. Reheat on stovetop over medium heat, in the microwave, or in the oven. Try these easy pupusas, and find out why Salvadorians love them enough to make them the national dish. We bet you’ll love them too! Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you.
Pupusas, on our Gypsy Plate… enjoy!
More great Latin recipes:Birria TacosSopa de FideoCaldo de PolloMojo PorkFricase de PolloPeruvian Chicken
Dough Consistency: Aim for a dough that’s soft and pliable, but not sticky. If it feels too dry, add a touch more water. If too wet, sprinkle in a bit more masa harina.Resting Time: Don’t skip the 10-minute resting time for the dough. This helps the masa fully hydrate and makes it easier to work with.Oil Your Hands: Keep a small bowl of oil handy and keep your hands oiled. This makes it easier to work the dough.Patch the Holes: After adding the filling, some small holes will probably form when flattening the pupusas, especially if it’s your first time. Simply pinch them shut to keep the filling from leaking out.Make them Flat: If the pupusas are too thick, the outside will brown up before the inside is fully cooked. Aim for no more than 3/8 inch.Griddle Temperature: Maintain a medium heat for an even, golden-brown crust. Too hot and they’ll burn, too low and they won’t crisp up.Batch Cooking: If you’re making a large batch, keep the cooked pupusas in a warm oven (around 200 degrees) to retain their heat and texture until serving time.
