Pupusas
Homemade Pupusas are so easy to make, stuffed with refried beans and cheese and topped with salsa roja and curtido slaw.
Servings: 25
Calories: 108kcal
Cost: 5
Equipment
- Griddle optional
Ingredients
Pupusas:
- 4 cups masa harina
- 3 1/2 - 4 cups warm water
- 1/2 teaspoon kosher salt
- 2 Tablespoons softened butter , optional
- 1 teaspoon Better then Bouillon Chicken Base , or 1 bouillon cube
Filling:
- 15 oz can refried beans , or homemade
- 2 cups shredded mozzarella cheese , or Oaxaca cheese
Topping:
- 1 recipe salsa roja
- 1 recipe curtido
Instructions
- Make Dough: Add masa harina (corn flour) and salt to a large mixing bowl then add the warm water, little by little, while mixing the dough with your hand until you get the consistency of a soft play dough. Stir in butter and chicken bouillon.
- Scoop dough into golf-ball-size portions, dipping your hands in an oil and water mixture as needed if the masa is sticking to your hands. Keep dough balls covered with a damp cloth as you work, to keep from drying out.
- Form Pupusas: Pat the dough into a pancake in your hand, about 4 inches in diameter. Add a Tablespoon of refried beans in the center and a sprinkle of shredded cheese. Fold the edges up and pinch to close into a ball. Gently pat the dough back and forth between your palms to form it back into a thin pancake.
- 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.
- Serve immediately, topped with Curtido and Salsa Roja.
Video
Notes
Bouillon: I prefer bouillon paste, or use chicken granulated bouillon or one cube.
Filling: Feel free to try different filling combinations. It is popular to include beans, meat, and cheese.
Store leftover masa dough in the refrigerator in an airtight bag or container for 1-2 days. Add a little more warm water to it, as needed, to make it soft before using. Store leftover cooked pupusas in an airtight container in the fridge, and reheat on a hot griddle or skillet.
To Freeze uncooked pupusas, "flash freeze" them on a baking sheet for 30 minutes, then store in an air-tight container, separated by parchment, for up to 3 months. Thaw completely in the fridge before cooking and serving.
Nutrition
Calories: 108kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 189mg | Potassium: 55mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 136IU | Vitamin C: 0.001mg | Calcium: 75mg | Iron: 1mg
Recipe Link
Recipe Video
