Pupusa Recipe

Make masa dough

In a large mixing bowl, combine masa harina and kosher salt. Gradually add warm water while stirring with your hand or a spoon until dough comes together. The dough should be moist and hold when squeezed but not sticky. If dough is dry and crumbly, add water 1 tbsp at a time. If too sticky, sprinkle a little more masa harina. If using, knead in 1 tablespoon vegetable oil until smooth. Cover dough with a damp cloth and let rest 10 minutes.

Divide dough into 8 equal portions (for about 8 medium pupusas). Roll each portion into a ball and keep covered to prevent drying.

Prepare fillings

If using cooked meat, ensure it is well seasoned and drained of excess fat. Mix shredded cheese and any optional add-ins (refried beans, loroco, or seasoned pork/chicken) in a bowl. For bean fillings, spread beans thinly or mash smooth so they form a pliable paste. Taste and add up to 1/4 tsp salt to the filling if needed. Keep fillings chilled until ready to assemble.

Divide filling mixture into eight equal portions (about 3 tbsp each for medium pupusas). Roll each portion into a small ball to make stuffing easier to work with.

Form pupusa shells

Take one dough ball and flatten it into a disc about 3 inches across using your palms. Place a filling ball in the center. Fold the dough up around the filling, pinching seams to seal and rolling gently into a smooth ball again. Flatten the filled ball gently between your palms to form a thick disc ~1/2 inch thick and 4–5 inches across. If dough cracks, moisten edges with a little water and press to seal. Repeat with remaining dough and filling.

Cook pupusas on skillet

Heat a cast-iron skillet or heavy nonstick griddle over medium heat. Brush or wipe with about 1 teaspoon of vegetable oil. Place pupusas on the hot skillet (do not overcrowd). Cook for about 3–4 minutes on the first side until golden brown spots form and the dough firms. Flip and cook 3–4 minutes on the other side. Press gently with a spatula once or twice so cheese inside contacts the dough and melts evenly. If cheese begins to leak, carefully press it back in with the spatula. Total cooking time per pupusa ~6–8 minutes. Transfer cooked pupusas to a plate and cover with a clean towel to keep warm while finishing the rest.

Make curtido

In a bowl, whisk together vinegar, water, salt, and dried oregano until salt dissolves. Add sliced cabbage and grated carrot. Toss thoroughly so vegetables are coated. Let sit at room temperature for at least 20–30 minutes (stir occasionally) for flavors to meld. For best flavor, refrigerate 2 hours or overnight; bring to room temperature before serving.

Make simple salsa

Combine chopped tomato, finely chopped onion, minced garlic, salt, and optional lime juice in a small bowl. Mix, taste, and adjust seasoning. Let sit 10–15 minutes for flavors to develop before serving.

Serve pupusas hot, topped or accompanied by curtido and tomato salsa. Eat with a fork and knife or by hand. Leftover pupusas refrigerate up to 3 days; reheat on a skillet over medium heat until warmed through to retain crisp exterior.