Easy Pupusas
Pupusas are a traditional Salvadoran griddle cake made with thick corn masa and filled with beans, cheese, or meat, then cooked until golden. It is commonly served with curtido and a mild tomato salsa and enjoyed as a popular street food or comfort meal.
Ingredients
For the Masa:
- 681 g Masa Harina (Maseca)
- 3 teaspoons Knorr Chicken Flavor bouillon or kosher salt
- 3 tablespoon butter , melted or vegetable oil
- 4¼ cups hot water , adjust as needed (see Note)
For the Oil Mixture:
- 1 cup water
- 2 tablespoons oil
For filling:
- 1 (15 oz) can kidney beans or pinto beans, rinsed and drained
- 2 slices bacon, optional If you’re not using bacon, substitute it with 2 tablespoons of oil and heat it in a pan before continuing with the recipe.
- 1 small onion, optional , chopped fine
- 2 garlic cloves, optional , minced
- ¼ cup water
- 16 oz ( 4 cups) Monterey jack cheese or mozzarella , shredded
For the Pupusa Sauce:
- 10 Roma tomatoes , ripe without stem
- 3 garlic cloves
- 1 small yellow or white onion , cut in half
- 1 fresh serrano pepper , Adjust to your spice preference—add more for extra heat or less for mild flavor.
- 2 tablespoons oil
- 3 teaspoons kosher , adjust to taste
- ½ teaspoon ground black pepper , to taste
- 2 teaspoons dried oregano, optional
- 2 cups water , as needed to completely cover the tomatoes
Instructions
- In a small bowl, mix 2 tablespoons of oil with 1 cup of water. Set aside to prevent the dough from sticking and to keep it hydrated.
- In a large bowl, combine the masa harina and chicken bouillon (or salt). Add the warm water and melted butter (or oil) and mix until a soft, playdough-like dough forms that releases from the bowl and does not stick to your hands.
- If the dough is too dry, add warm water 1 tablespoon at a time. If too sticky, add masa harina 1 tablespoon at a time. Cover with plastic wrap or a damp towel and let rest for 15–20 minutes. Line a rimmed baking sheet with parchment paper.
- Heat the bacon in a 10-inch nonstick skillet over medium-low heat until the fat renders and the bacon is crisp, 7–10 minutes, flipping halfway through. Remove bacon and reserve.
- Increase the heat to medium, add the onion to the bacon fat, and cook until lightly browned, 5–7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the rinsed beans, chicken bouillon, and water. Bring to a simmer and cook, mashing with a potato masher, until mostly smooth, about 5–7 minutes. Crumble the reserved bacon and stir into the beans.
- Remove from heat and let cool completely. Once cooled, add the Monterey Jack cheese and mix well. Divide the filling into 19 balls (about 43 g / 1.5 oz each), place on the prepared baking sheet, and cover with plastic wrap.
- Knead the dough briefly, about 15–20 seconds. Flatten a small piece to test hydration; if cracks larger than ¼ inch appear, add warm water 1 tablespoon at a time until soft.
- Shape the dough into a large ball and divide into 19 equal pieces (about 83 g / 3 oz each). Moisten your hands with the oil mixture, roll each piece into a ball, and place on the baking sheet. Cover with plastic wrap or a damp towel.
- Rub your hands lightly with the oil mixture. Create a well in a dough ball, place one filling ball inside, and enclose the filling with the dough.
- Gently press between your palms to form a uniform ¼-inch-thick disk. Use more oil mixture as needed to prevent sticking.
- Alternatively, place a dough ball inside a cut zipper-lock bag, flatten to a 4-inch circle, add the filling, seal, and flatten again to 4 inches.
- Heat 1 teaspoon of oil in a nonstick skillet over medium-high heat and wipe out excess oil. Cook 4 pupusas at a time until golden, about 4 minutes per side. Repeat with the remaining pupusas. Serve warm with salsa and curtido.
- Place the tomatoes, onion, serrano pepper, and 2 whole garlic cloves on a baking sheet. Drizzle with oil, season with salt and pepper, and broil until charred in spots, about 10 minutes. Cool for 5 minutes, then peel the garlic.
- Transfer the roasted vegetables to a blender and blend until smooth, working in batches if needed.
- Alternatively, bring a pot of water to a boil. Add the serrano peppers and cook for 5 minutes. Add the tomatoes, 1 garlic clove, and onion, and cook until the tomato skins split, about 1–2 minutes. Cool slightly.
- Blend the serranos, onion, cooked garlic, 1 raw garlic clove, and 2 cups of water (or the tomato cooking water, if using the boiling method) until smooth. Add the tomatoes and pulse for a slightly textured salsa.
- Heat 2 tablespoons of oil in a saucepan over medium heat. Add 1 garlic clove and cook until lightly golden, then discard. Add the blended salsa, oregano, black pepper, and salt.
- Bring to a boil, reduce the heat, and simmer for 15–20 minutes, stirring occasionally. Adjust seasoning to taste.
Notes
- Always add water gradually, mixing until the dough is soft but not sticky—masa harina can vary slightly depending on the brand and humidity, so you may need a little more or less.
- Storage: Store cooked pupusas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warm.
- Make Ahead: Assemble pupusas up to 24 hours in advance. Store covered in the refrigerator until ready to cook.
- Freezing: Freeze uncooked pupusas in a single layer on a parchment-lined baking sheet until solid. Then, wrap pupusas individually in plastic and transfer them to a zipper-lock bag. Freeze for up to 1 month. Cook directly from frozen, increasing cooking time by 1 minute per side.
Nutrition
Nutrition Facts
Easy Pupusas
Amount per Serving
Calories
286
% Daily Value*
Fat
15
g
23
%
Saturated Fat
5
g
31
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
22
mg
7
%
Sodium
526
mg
23
%
Potassium
143
mg
4
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
262
IU
5
%
Vitamin C
1
mg
1
%
Calcium
230
mg
23
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
