Pupusas Recipe
Make Pupusas Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Masa (dough)
Fillings
Curtido (light cabbage slaw)
Salsa roja (simple tomato sauce)
For cooking & serving
Method
Masa (dough)
- 1
Mix dough
In a large bowl, combine 3 cups masa harina and 1 tsp salt. Gradually add 2 1/4 cups warm water while mixing with your hand or a spoon until a soft, cohesive dough forms. Add up to 1 tbs oil if you want a slightly more pliable dough. Dough should be moist but not sticky; it should hold together when pinched.
- 2
Rest dough
Cover the dough with a damp towel or plastic wrap and let rest 10–15 minutes to hydrate fully. If dough feels dry after resting, add water 1 tbs at a time until the right texture is reached.
- 3
Portion dough
Divide the dough into 12 equal portions (about 2.5 ounces / golf-ball size each) to yield 12 pupusas. Roll each portion into a smooth ball. Keep the balls covered with a damp towel while you prepare fillings so they don’t dry out.
Fillings
- 4
Prepare bean filling
If using canned or freshly cooked beans, mash 1 1/2 cups refried beans until smooth. Season to taste if desired (small pinch of salt). Keep warm.
- 5
Prepare pork filling
If using cooked shredded pork, mix 1 cup pork with 1/2 tsp ground cumin, 1/4 tsp garlic powder and 1/4 tsp salt. If using ground pork, sauté a small drizzle of oil in a skillet, cook pork until no pink remains, season with the same spices, and drain excess fat. Shred or finely chop so it’s easy to enclose.
- 6
Cheese
Shred 3 cups of mozzarella or quesillo. Keep ready to use. For cheese-and-bean or cheese-and-pork pupusas plan approximately 2–3 tbs of filling per pupusa (see assembly).
Assembly
- 7
Flatten dough
Take a dough ball and flatten it into a 3½–4 inch disk using your palms. Use a lightly masa-dusted surface or plastic wrap to prevent sticking. The disk should be about 1/4 inch thick with a slightly thicker rim.
- 8
Add filling
Place about 2 tablespoons of shredded cheese alone, or 1 tablespoon cheese + 1 tablespoon bean or pork filling, in the center of the disk. Keep filling compact and slightly mounded.
- 9
Seal and shape
Carefully fold the edges of the disk up and around the filling, pinching to seal it completely and forming a smooth ball again. Gently flatten the filled ball between your palms to form a 1/4–1/2 inch thick patty about 4–5 inches across. If cracks appear, smooth them by sealing with a little masa paste (mix tiny pinch masa harina with water to make a paste).
Curtido (light cabbage slaw)
- 10
Mix curtido
In a bowl, combine 4 cups shredded cabbage and 1 cup grated carrot. Stir in 1/2 cup white vinegar, 1/2 cup water, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp sugar (optional). Toss thoroughly so vegetables are well coated.
- 11
Marinate
Let curtido sit at room temperature at least 20–30 minutes before serving (longer if you want it softer). Taste and adjust salt or vinegar as needed. Refrigerate any leftovers.
Salsa roja (simple tomato sauce)
- 12
Cook salsa
Heat 1 tsp oil in a small saucepan over medium heat. Add halved tomatoes (2 cups), 2 garlic cloves and 1/4 cup chopped onion. Cook, stirring, until tomatoes soften, about 6–8 minutes. Add 2 tbs water and simmer 2 minutes.
- 13
Blend and season
Carefully transfer cooked tomato mixture to a blender or use an immersion blender and purée until smooth. Return to pan, season with 1/2 tsp salt, and simmer 2–3 minutes to meld flavors. Keep warm.
Cooking & finishing
- 14
- 15
Cook pupusas
Place assembled pupusas on the hot griddle. Cook 3–4 minutes on the first side until golden brown and slightly crisp, then flip and cook another 3–4 minutes. Press gently with a spatula after flipping to help them maintain contact with the surface. If cheese starts to leak, keep cooking; occasional small leaks are normal. Internal temperature should be hot and cheese melted.
- 16
Drain & serve
Transfer cooked pupusas to a plate lined with paper towels for a minute to absorb excess oil if any. Serve warm topped or plated with curtido and spoonfuls of salsa roja on the side.