These easy and delicious homemade Pupusas are filled with beans and cheese served with traditional toppings like curtido and salsa roja. Hopefully you feel them transport you to the streets of El Salvador!
Make Dough: Add masa harina (corn flour) and salt to a large mixing bowl. Add the warm water, little by little, mixing the dough with your hand. You may not need all of the water. You want the masa to be the consistency of a soft play dough. If the dough is too wet, mix in some more masa harina. If it’s too dry, add a little more water. Mix in butter and chicken bouillon, if using.
Scoop into balls: Scoop the dough into large, golf-ball-size portions. You can scoop all of the dough into balls before continuing, or make 1 pupusa at a time. Be sure to keep the dough covered with a damp cloth as you work, to keep it from drying out.
Flatten and add filling: Use the palms of your hands to pat the dough into a disc, about 4 inches in diameter. Scoop about half a tablespoon of the beans and place it in the center of the dough circle, followed by a pinch of shredded cheese.
Shape into disc: Gently bring the edges of the dough up and around the filling, pinching it closed into a ball. Gently pat the dough between your palms to form it into a disc again. Be gentle so you don’t have big cracks of filling come through, but if you do have some, its fine! They don’t need to be perfect.
Cook: Heat a large un-greased skillet or pan over medium heat. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. You will know the pupusas are ready to flip when the edges are set and the bottom is lightly golden.
Bouillon: I prefer bouillon paste, or you can use chicken granulated bouillon or one cube.Filling: Feel free to try different filling combinations. It is popular to include beans, meat, and cheese.Storage Instructions: Cooked pupusas are best served warm, right off the griddle. If you don't use all of the masa dough, leftover dough can be stored in the refrigerator in a tightly sealed container for 1-2 days. If the dough dries out at all, you can add a little more warm water to it before using. Leftover cooked pupusas should be stored in an airtight container in the fridge. Reheat them on a hot griddle for a minute on each side.Freezing Instructions: Make the pupusas, but don't cook them. Place them flat on a baking sheet then freeze them for 30 minutes. Transfer to a tightly sealed freezer bag and place them back in the freezer for up to 3 months. To reheat, allow them to thaw completely and follow the steps for cooking and serving.