Description
Pupusas are a traditional Salvadoran dish made from masa harina dough filled with refried beans and cheese, cooked on a stovetop skillet until golden and delicious. This recipe offers a homemade take with optional butter and chicken bouillon for extra flavor, served hot with tangy curtido and salsa roja for a perfect balance of textures and tastes.
Ingredients
Dough
- 4 cups masa harina
- 3 1/2 – 4 cups warm water
- 1/2 teaspoon kosher salt
- 2 Tablespoons softened butter (optional)
- 1 teaspoon Better than Bouillon Chicken Base (or 1 bouillon cube)
Filling
- 15 oz can refried beans (or homemade)
- 2 cups shredded mozzarella cheese (or Oaxaca cheese)
Accompaniments
- 1 recipe salsa roja
- 1 recipe curtido
Instructions
- Make Dough: In a large mixing bowl, combine masa harina and kosher salt. Gradually add warm water while mixing the dough with your hand until it reaches a soft play dough consistency. Stir in softened butter and chicken bouillon until fully incorporated.
- Portion Dough: Scoop the dough into golf-ball-sized portions, dipping your hands in an oil and water mixture as needed to prevent sticking. Keep the dough balls covered with a damp cloth to avoid drying out as you work.
- Form Pupusas: Pat each dough ball into a 4-inch diameter pancake in your hand. Place a tablespoon of refried beans and a sprinkle of shredded cheese in the center. Fold the edges up and pinch to close, forming a ball. Gently pat it back and forth between your palms to reshape into a thin pancake.
- Cook Pupusas: Heat a large ungreased skillet or pan over medium heat. Place pupusas on the hot surface and cook each side for 2-4 minutes, until edges are set and the bottom is lightly golden. Flip carefully and cook the other side.
- Serve: Serve pupusas immediately topped with curtido and salsa roja to enjoy a traditional and flavorful Salvadoran meal.
Notes
- Use warm water to ensure the dough binds easily and is pliable.
- Dipping hands in an oil and water mix helps prevent the masa dough from sticking.
- Cover the dough balls with a damp cloth to keep them moist and workable while preparing.
- Cook pupusas on a dry skillet—no additional oil is necessary to achieve a golden exterior.
- Pupusas are best enjoyed fresh off the pan while warm and melty inside.
- Oaxaca cheese can be used as a more traditional filling in place of mozzarella.
