Pupusas Recipe

In a large bowl, combine masa harina and salt. Gradually add the warm water, mixing with your hand until a soft, pliable dough forms. Dough should be moist but not sticky; add up to 2–4 tbs more water if needed. Let rest 10 minutes, covered with a damp cloth.

Divide dough into 16 equal portions (about 3–4 oz / golf-ball size). Keep covered to prevent drying. Lightly oil your hands or the dough with the vegetable oil before shaping to prevent cracking.

If using whole chicharrón, finely chop or pulse in a food processor to a crumbly texture. Mix chopped chicharrón with refried beans, shredded cheese, chopped onion (if using), and pepper until evenly combined. Adjust seasoning to taste; the filling should be spreadable but not runny.

Heat olive oil in a skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add chopped spinach, salt and pepper, and cook until wilted and most liquid has evaporated, about 3–5 minutes. Let cool slightly, then mix with shredded cheese.

Combine shredded mozzarella (or quesillo) with cotija if using. No cooking required; keep cheese cold so it melts inside when cooked.

Combine shredded chicharrón with the shredded cheese until evenly mixed. If chicharrón is very dry, you can moisten slightly with a teaspoon of oil or a little hot salsa.

Drain and chop loroco if needed. Mix chopped loroco with shredded cheese and salt until evenly distributed.

Take one portion of masa and flatten between your palms to form a disc about 3½ inches (9 cm) across and ¼ inch thick. Spoon about 1½–2 tablespoons of the chosen filling into the center.

Bring the edges of the masa disc up and around the filling, sealing it completely and forming a ball. Gently press and flatten the filled ball between your palms into a 4–5 inch round patty about ¼–3/8 inch thick. Repair any cracks by smoothing with a little extra masa or a damp finger.

Repeat with remaining masa and fillings. Arrange assembled pupusas on a lightly oiled tray, covered with a damp cloth until ready to cook.

Heat a nonstick skillet or cast-iron griddle over medium heat and lightly oil the surface. Place pupusas on the hot surface and cook 3–4 minutes on the first side until golden brown spots form.

Flip carefully and cook another 3–4 minutes on the other side. Press gently with a spatula to promote even contact. Cheese should be melted and a few brown spots should appear. If cooking many at once, keep finished pupusas covered in a low oven (175°C / 350°F) wrapped in a clean towel to stay warm.

To make curtido: combine shredded cabbage and grated carrot in a bowl. Whisk together vinegar, water, oregano and salt, then pour over cabbage mixture. Toss well and let sit at least 30 minutes (or refrigerate several hours) to develop flavor.

Serve pupusas hot with curtido and salsa on the side. Traditional serving: 2 pupusas per person with curtido and a spoonful of salsa.