Pupusa Recipe

In a large bowl, combine masa harina and salt. Gradually add warm water and mix with your hands until a soft, pliable dough forms. Dough should be moist but not sticky; if too dry add up to 2–4 tbsp more water, if too sticky add up to 2 tbsp masa harina. Optionally knead in 1 tablespoon vegetable oil for extra tenderness. Cover with a damp towel and let rest 10 minutes.

Divide dough into 12 equal balls (about 2 ounces / 55–60 g each) for 6–8" pupusas or 10–12 balls for smaller ones. Keep covered so they don’t dry out.

Mix shredded mozzarella/quesillo with 1/4 tsp salt. Portion the cheese into 12 equal mounds (about 2–3 tablespoons each) and set aside, refrigerated if your kitchen is warm so the cheese stays firm for stuffing.

If using leftover shredded pork, chop finely. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add shredded or ground pork, cumin, black pepper and 1/4 tsp salt. Cook until heated through and slightly browned, 3–4 minutes. Remove from heat and cool slightly. Portion into 12 small mounds (about 2–3 tablespoons each).

In a bowl combine sliced cabbage, carrot and sliced onion. In a separate small bowl whisk apple cider vinegar, water, dried oregano, 1/2 tsp salt and 1/2 tsp sugar until dissolved. Pour the vinegar mixture over the vegetables and toss to combine. Let sit at least 20 minutes (up to several hours) to pickle and soften the cabbage. Stir before serving; refrigerate leftovers.

Roast or pan-sear the tomatoes and jalapeño over medium-high heat until charred and softened, about 6–8 minutes, turning. Alternatively use canned tomatoes warmed in a pan. Transfer to a blender with garlic, onion, and 1/2 tsp salt; blend until smooth. Heat 1 tsp oil in a small saucepan over medium heat, add blended sauce and simmer 3–4 minutes to marry flavors. Adjust salt and set aside.

Prepare a clean work surface and keep some extra masa harina in a shallow bowl for dusting. Take one dough ball and flatten into a thick disk (about 3" diameter) using your palm. Make a shallow cup in the center with your thumb and fingers, keeping the rim thicker to seal filling.

Place a portion (about 2–3 tablespoons) of your chosen filling (cheese alone, pork, or a mix) into the cup. Fold the edges of the dough up and around the filling, pinching to seal and forming a smooth ball. Gently flatten the filled ball between your palms to form a 4–5" disk about 1/4" to 3/8" thick. If dough cracks, press and smooth with a little water or a dusting of masa harina.

Heat a cast-iron skillet or nonstick griddle over medium heat. Add 1 tablespoon oil and spread. Place pupusas on the hot griddle (don’t overcrowd) and cook 3–4 minutes on the first side until golden brown spots form. Flip carefully and cook another 3–4 minutes, pressing gently with a spatula to ensure even contact but avoid squeezing out filling. The cheese should be melted and dough cooked through.

Transfer cooked pupusas to a plate and keep covered with a towel to stay warm while you cook the remaining pupusas. Wipe the griddle if excessive cheese sticks and add a touch more oil if needed.

Serve pupusas hot, topped or accompanied by curtido and salsa roja. Cut or tear open to reveal filling. Leftover pupusas can be refrigerated and crisped in a skillet or oven at 350°F (175°C) for 8–10 minutes.