Authentic Pupusas Recipe

Learn the secret to making incredibly tender, flavorful pupusas with a crisp golden crust and a gooey cheese pull. This authentic Salvadoran recipe includes homemade curtido and pickled jalapeños for the full experience.

Prep Time 1 55

Cook Time 12

Resting time 2 22

Total Time 4 29

Equipment

Large bowls
Saucepan
Mason jar (12-ounce)
Blender or Food Processor
Large nonstick pan or griddle
Baking Sheets

Ingredients

Curtido:

▢ 1/2 head green cabbage, shredded (about 550g or 8 cups)
▢ 1 small onion, peeled and thinly sliced (about 150g)
▢ 1 large carrot, grated (about 145g)
▢ 1/2 cup white vinegar (113g)
▢ 3/4 cup water (170g)
▢ 2 teaspoons oregano
▢ 3/4 teaspoon table salt
▢ 1/4 teaspoon black pepper

Pickled jalapeños:

▢ 4 to 5 jalapeño peppers, sliced (seeds included)
▢ 1 to 2 garlic cloves, peeled and minced
▢ 3/4 cup white vinegar (170g)
▢ 3/4 cup water (170g)
▢ 3 tablespoons granulated sugar
▢ 2 1/4 teaspoons table salt

Refried black beans:

▢ 2 tablespoons olive oil (25g)
▢ 3 cloves garlic, peeled and minced
▢ 1 cup onion, diced (142g)
▢ 15 ounces canned black beans, drained and rinsed
▢ 3/4 cup water (170g)
▢ 1/2 teaspoon cumin
▢ 1/2 teaspoon table salt
▢ 1/4 teaspoon black pepper
▢ 1 to 2 teaspoons chipotle chili powder, to taste

Dough:

▢ 5 cups masa harina (462g)
▢ 2 teaspoons table salt
▢ 3 1/3 cups water, warm, about 100°F (756g)

For assembly:

▢ 3/4 cup water (170g)
▢ 2 tablespoons vegetable oil (25g)

Fillings:

▢ refried black beans
▢ 1/2 cup pickled jalapeños, diced (85g)
▢ 2 cups shredded cheese (Oaxaca, Monterey Jack, or mozzarella) (226g)

Instructions

Curtido and Pickled Jalapeños

For the curtido, combine shredded cabbage, sliced onion, and grated carrot in a large bowl. In a separate small bowl, whisk together the vinegar, water, oregano, salt, and pepper. Pour the liquid over the vegetables and toss to combine.
Cover the curtido and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cabbage to soften.
For the pickled jalapeños, pack sliced peppers and minced garlic into a 12-ounce jar. In a saucepan, bring the vinegar, water, sugar, and salt to a boil over medium heat, stirring until the sugar dissolves.
Pour the hot brine over the jalapeños, ensuring they are fully submerged. Seal the jar, let it cool to room temperature, and then refrigerate for at least 2 hours before using.

Refried Black Beans Filling

In a saucepan over medium heat, warm the olive oil. Add the minced garlic and diced onion and cook for about 5 minutes, until the onion is translucent.
Stir in the black beans, water, cumin, salt, pepper, and chipotle chili powder. Reduce heat to low and simmer for about 15 minutes, until thickened.
Use a blender, food processor, or immersion blender to briefly blend the beans into a chunky paste. The consistency should be similar to canned refried beans. Let cool before using.

Masa Dough and Assembly

In a large bowl, mix the masa harina and salt. Add 2 tablespoons of room temperature pork lard or bacon fat (optional, for flavor and texture) and rub it in until the mixture resembles coarse crumbs.
Gradually add the warm water, mixing with your hands until a cohesive dough forms. Knead for about 5 minutes until it feels smooth and pliable, like Play-Doh. Adjust with more water or masa harina if needed.
Divide the dough into 14 equal pieces (about 85g each) and roll them into balls. Keep them covered with a damp towel to prevent drying.
In a small bowl, whisk together the assembly water and oil. Dip your hands in this mixture to prevent sticking. Take one dough ball and press your thumb into the center to form a small cup.
Fill the cup with about 2 teaspoons of refried beans, 1 heaping teaspoon of diced jalapeños, and 1 to 2 tablespoons of shredded cheese.
Bring the edges of the dough up and pinch to seal the filling inside. Gently pat the ball between your palms to flatten it into a 4 to 4.5-inch round disc. Place on a baking sheet and cover while you shape the rest.

Cooking on the Pan or Griddle

Heat a large nonstick pan or comal over medium heat (or an electric griddle to 350°F).
Cook the pupusas on the dry, hot surface for 4-6 minutes per side, until golden brown with toasted spots. Don't worry if a little cheese oozes out and gets crispy.
Serve immediately while hot, topped with a generous amount of curtido.

Notes

Dough Consistency: For perfect pupusas, the masa dough should feel soft and pliable, like Play-Doh. If it cracks, it's too dry; add water one tablespoon at a time. If it's sticky, it's too wet; add masa harina one teaspoon at a time.

Shaping Tip: Keep your hands lightly damp with a mixture of water and oil while shaping. This prevents the masa from sticking and helps create a smooth surface.

Storage: Store cooled, leftover pupusas in an airtight container in the refrigerator for up to 3 days. Reheat on a dry skillet or comal to restore their crispiness.

Freezing: Pupusas can be frozen cooked or uncooked. Freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag. Cook uncooked pupusas from frozen, adding a few extra minutes per side.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword masa harina, Pupusas, Stuffed corn cakes

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