Pupusas (El Salvador) Recipe

Crafted with love and passed down through generations, pupusas are more than just a meal; they’re a taste of home, a celebration of culture, and an absolute delight to devour. When I first stumbled upon this recipe by Adrianna Adarme, I was immediately drawn in by the promise of homemade pupusas, something I’d only ever enjoyed at local Salvadoran restaurants. The idea of creating these savory pockets of corn goodness in my own kitchen felt both exciting and a little daunting. But armed with masa harina and a can-do attitude, I embarked on my pupusa-making adventure. Let me tell you, the aroma that filled my kitchen as these beauties cooked was intoxicating! The first bite, with the slight tang of the curtido cutting through the rich, cheesy filling and the subtly sweet corn dough, was pure bliss. My family, usually quite reserved in their culinary praise, devoured them. “These are better than takeout!” my usually picky teenager exclaimed, a compliment of the highest order in our household. This recipe is not just easy to follow, it’s also incredibly rewarding, offering a delicious journey into Salvadoran cuisine that you can share with your loved ones. Whether you’re a seasoned cook or a kitchen newbie, prepare to be amazed at how simple it is to bring the authentic flavors of El Salvador to your table with these incredible pupusas.

Ingredients

This recipe is thoughtfully divided into sections to make your pupusa-making process smooth and organized. We’ll start with the vibrant and essential curtido, then move onto the heart of the pupusa – the dough, and finally, the delicious filling.

Curtido:

Curtido is the tangy, crunchy cabbage slaw that is the perfect counterpoint to the rich pupusas. It’s not just a side; it’s an integral part of the pupusa experience. This quick pickle is surprisingly simple to make and gets better the longer it sits, so making it ahead is highly recommended.

• ▢ 1/2 head of cabbage, (2 cups of shredded cabbage) – The foundation of our curtido, providing that essential crispness and freshness. Green cabbage is traditional and works beautifully here.
• ▢ 1 medium carrot, grated – Adds a touch of sweetness, color, and another layer of texture to the curtido.
• ▢ 1 tablespoon dried Mexican oregano, (if you can’t find Mexican oregano, use Italian!) – Mexican oregano has a slightly more citrusy and robust flavor than Italian oregano, which makes it ideal for curtido. However, Italian oregano is a perfectly acceptable substitute if needed. Don’t skip the oregano; it adds a crucial aromatic depth.
• ▢ 1 cup hot water – Helps to soften the cabbage slightly and dissolve the salt and sugar for the pickling brine.
• ▢ 1 cup apple cider vinegar – The star of the pickling brine, providing the characteristic tang and acidity of curtido. Apple cider vinegar offers a slightly milder and fruitier flavor than white vinegar, which complements the other ingredients nicely.
• ▢ 1 teaspoon kosher salt – Essential for seasoning both the curtido and drawing out moisture from the cabbage, contributing to the pickling process.
• ▢ 1 teaspoon granulated sugar – Balances the acidity of the vinegar and adds a subtle sweetness to the curtido, rounding out the flavors.

Pupusa Dough:

The dough is deceptively simple, requiring just three ingredients, but the quality of your masa harina and the hydration are key to achieving that perfect pupusa texture.

• ▢ 3 cups (11.8 ounces/334g) masa harina, (such as maseca) – Masa harina is not just corn flour; it’s specially treated corn flour that’s essential for making authentic pupusas (and tortillas, tamales, and other Latin American staples). Maseca is a widely available and reliable brand. Using regular corn flour or cornmeal will not work in this recipe. Masa harina has been nixtamalized, a process where corn is soaked and cooked in an alkaline solution, which changes its flavor and nutritional properties and allows it to form a cohesive dough.
• ▢ 2 teaspoons kosher salt – Seasons the dough, enhancing the corn flavor and balancing the richness of the filling.
• ▢ 2 3/4 cup cold water, (from the faucet is fine) – Hydration is crucial for pupusa dough. Cold water helps to develop the gluten in the masa harina (even though corn flour is gluten-free, it behaves similarly in this context) and creates a soft, pliable dough that’s easy to work with. The amount of water might need slight adjustments depending on your masa harina and humidity levels, but 2 3/4 cups is a great starting point.

Filling:

This recipe offers a delicious and approachable filling combination, but the beauty of pupusas is their versatility. Feel free to experiment with other fillings based on your preferences (more ideas in the “Additional Tips” section!).

• ▢ 2 cups (7.5 ounces) shredded mozzarella, (or Oaxacan cheese or any other melty cheese) – Mozzarella is a readily available and reliably melty cheese, making it a great choice for pupusas. Oaxacan cheese (queso Oaxaca) is a traditional Mexican cheese with a stringy, melty texture similar to mozzarella, offering a more authentic flavor profile if you can find it. Other good melty cheese options include Monterey Jack, provolone, or even a blend of cheeses.
• ▢ 1/2 cup pickled jalapeño peppers, diced – Adds a welcome kick of heat and acidity to balance the richness of the cheese and squash. Pickled jalapeños offer a controlled level of heat and a vinegary tang that complements the other flavors. Adjust the amount to your spice preference.
• ▢ 1/2 cup diced roasted butternut squash – Introduces a touch of sweetness, earthiness, and creamy texture to the filling. Roasted butternut squash provides a lovely seasonal element and pairs beautifully with the cheese and jalapeños. You can roast the squash ahead of time or use pre-roasted squash to save time.

For Hands:

This simple water and oil mixture is your secret weapon for working with masa harina dough. It prevents the dough from sticking to your hands, making the shaping process much easier and less frustrating.

• ▢ 1 cup water – The base of our non-stick hand coating.
• ▢ 2 tablespoons olive oil or neutral oil – Oil, whether olive oil for a slight fruity note or a neutral oil like vegetable or canola oil, creates a barrier between your hands and the dough, preventing sticking.

Instructions

Making pupusas might seem like a multi-step process, but it’s actually quite straightforward when broken down. We’ll tackle the curtido first, as it benefits from time to develop its flavors, then move onto the pupusa dough and finally, the exciting assembly and cooking stages!

To Make the Curtido:

1. Combine Vegetables and Oregano: In a medium bowl, embark on the colorful task of mixing the shredded cabbage, grated carrot, and dried Mexican oregano. Imagine the vibrant hues coming together, the foundation of your tangy curtido taking shape. Give it a good toss to evenly distribute the oregano throughout the vegetables, releasing its fragrant aroma.
2. Prepare the Pickling Brine: In a measuring cup, channel your inner chemist as you stir together the hot water, apple cider vinegar, kosher salt, and granulated sugar. The hot water helps the salt and sugar dissolve quickly, creating a homogenous pickling brine. Stir until everything is fully dissolved and the brine appears slightly cloudy.
3. Pour Brine Over Vegetables: Pour the warm vinegar mixture over the cabbage and carrot mixture in the bowl. Ensure the brine evenly coats all the vegetables, gently pressing down if needed to submerge them slightly.
4. Cool and Refrigerate: Allow the curtido to come to room temperature naturally. This initial cooling period allows the flavors to start melding. Once cooled, cover the bowl tightly with plastic wrap (or transfer to an airtight container) and transfer it to the refrigerator. For the best flavor, let it chill for at least 4 hours, but ideally, prepare it a day in advance. The longer it sits, the more the flavors will develop and deepen, resulting in a truly exceptional curtido.

To Make the Pupusa Dough:

1. Combine Dry Ingredients: In a medium bowl, whisk together the masa harina and kosher salt. This step ensures the salt is evenly distributed throughout the masa harina, preventing any pockets of saltiness in your dough. Whisking also helps to aerate the masa harina slightly, contributing to a lighter texture.
2. Add Water and Combine: Pour the cold water into the bowl with the masa harina mixture. Using a spatula, gently stir the masa and water until they are mostly combined. Don’t overmix at this stage; just aim to bring the ingredients together.
3. Knead the Dough: Now, it’s time to get your hands involved! Switch from the spatula to your hands and mix the dough until a very soft, smooth dough forms. This kneading process is essential for developing the right texture. The dough will be quite soft and slightly sticky – don’t worry, this is exactly what you want! Resist the urge to add more masa harina unless the dough is excessively sticky and unmanageable. A soft dough yields tender and delicious pupusas.
4. Portion the Dough: For consistent pupusa sizes, use a 2-ounce ice cream scoop to portion out the masa dough into balls. Scooping onto a piece of parchment paper makes for easy cleanup. Alternatively, you can use your hands, but remember to prepare the water/oil mixture (described in the next section) and coat your hands lightly to prevent sticking. Aim for approximately 14 equal-sized balls.

To Assemble the Pupusas:

1. Prepare Hand Coating: In a measuring cup or small bowl, combine the water and olive oil (or neutral oil). This simple mixture is crucial for preventing the masa dough from sticking to your hands and making the shaping process smooth and enjoyable.
2. Preheat Oven (Optional): Preheat your oven to 200 degrees F. This is an optional step, but highly recommended if you plan to cook the pupusas in batches. Keeping cooked pupusas warm in a low oven ensures they stay melty and delicious while you finish cooking the rest. Place a cooling rack atop a baking sheet and place it in the preheated oven – this elevated rack will prevent the pupusas from getting soggy on the bottom.
3. Shape and Fill Pupusas: Working one dough ball at a time, lightly dip your hands in the water/oil mixture, ensuring your palms and fingers are evenly coated. This is your non-stick shield!
   • Flatten the Dough: Gently flatten a dough ball into a disc about 1/2-inch thick. You can use your fingers or the palm of your hand.
   • Add Filling: Place a tablespoon or two of shredded mozzarella cheese, a small amount of diced pickled jalapeño, and some diced roasted butternut squash into the center of the flattened dough disc. Don’t overfill, as this can make it difficult to seal the pupusa.
   • Seal the Pupusa: Carefully bring the edges of the dough up and around the filling, creating a half-moon shape. Pinch the edges together firmly to completely seal the filling inside. Make sure there are no gaps or openings.
   • Flatten and Shape: Gently pat the sealed dough, flattening it into a disc about 1/4-inch thick and approximately 4-inches in diameter. Alternate hands as you pat and flatten to create a uniform shape. Feel free to re-grease your hands with the water/oil mixture as needed to prevent sticking.
4. Cook the Pupusas: Preheat a cast iron skillet or griddle over medium heat. Once hot, add a teaspoon of neutral oil to the skillet and brush the surface evenly with a silicone brush or paper towel. This creates a non-stick cooking surface and helps the pupusas brown beautifully.
   • Cook in Batches: Place 2-3 pupusas in the hot skillet, being careful not to overcrowd the pan. Overcrowding can lower the skillet temperature and result in steamed rather than nicely browned pupusas. If you have two cast iron skillets, now is the time to use them for faster cooking!
   • Cook Each Side: Cook the pupusas for 4-6 minutes per side, or until they are golden brown and slightly puffed. Use a spatula to carefully flip them.
   • Keep Warm (Optional): As the pupusas are cooked, transfer them to the prepared baking sheet in the warm oven to keep them warm and melty until all are cooked.
5. Serve Immediately: Pupusas are best enjoyed hot and fresh, straight from the skillet (or warm oven). Serve them immediately with a generous helping of curtido alongside.

Nutrition Facts

Pupusas, while incredibly delicious, are also a satisfying and relatively wholesome meal. Here’s a breakdown of the approximate nutritional information per serving (based on 14 servings and using mozzarella cheese and butternut squash filling). Please note that these are estimates and can vary based on specific ingredient brands and portion sizes.

• Servings: 14
• Approximate Calories per Serving: 280-350 calories (depending on filling amount and cheese type)

Important Note: This is a rough estimate. For more precise nutritional information, you can use online nutritional calculators and input the specific brands and quantities of ingredients used. Keep in mind that adding more filling or using richer cheeses will increase the calorie count.

Preparation Time

Time is precious, and knowing what to expect in the kitchen is always helpful. Here’s a breakdown of the preparation time for this pupusa recipe:

• Prep: 15 minutes (for curtido and dough preparation)
• Cook: 30 minutes (for cooking pupusas in batches)
• Assembly: 30 minutes (for shaping and filling pupusas)
• Total: 1 hour 15 minutes

Pro-Tip: To save time on the day of cooking, you can make the curtido a day ahead. You can also roast the butternut squash in advance. The pupusa dough is best made fresh, but the process is quick and easy.

How to Serve

Pupusas are incredibly versatile and can be served in a variety of ways. Here are some classic and creative serving suggestions to elevate your pupusa experience:

• Classic Curtido: The absolute must-have accompaniment! Serve a generous mound of curtido alongside each pupusa. The tangy, crunchy slaw is the perfect foil to the rich, savory pupusa.
• Salsa Roja: A vibrant and flavorful red salsa adds another layer of depth and spice. Choose a salsa roja that complements the flavors of the filling and curtido.
• Crema Fresca or Sour Cream: A dollop of cool crema fresca or sour cream provides a creamy, tangy counterpoint to the pupusas and curtido. It also helps to balance the heat from the jalapeños, if using.
• Refried Beans (Frijoles Refritos): Serve pupusas alongside a side of warm refried beans for a heartier and more complete meal. Black beans or pinto beans work equally well.
• Avocado Slices or Guacamole: The creamy richness of avocado slices or guacamole complements the pupusas beautifully. A simple sprinkle of salt and lime juice on avocado slices is all you need.
• Hot Sauce: For those who like extra heat, offer a selection of hot sauces. A Salvadoran-style hot sauce or your favorite chili oil would be excellent choices.
• As a Main Dish: Pupusas are substantial enough to be served as a main dish for lunch or dinner. Two to three pupusas per person is usually a satisfying serving size.
• As an Appetizer: Smaller pupusas (you can make them smaller by using less dough per portion) can be served as a delicious and unique appetizer for parties or gatherings.

Additional Tips for Pupusa Perfection

Making pupusas is a rewarding experience, and with these extra tips, you’ll be on your way to pupusa mastery in no time!

1. Dough Consistency is Key: The pupusa dough should be soft and pliable, almost like playdough. If the dough is too dry, it will crack when you try to shape it. If it’s too sticky, it will be difficult to handle. If your dough seems too dry, add water one tablespoon at a time until it reaches the desired consistency. If it’s too sticky, add masa harina one tablespoon at a time, being careful not to dry it out too much.
2. Experiment with Fillings: While cheese and squash with jalapeños is delicious, don’t be afraid to get creative with your fillings! Try:
   • Revueltas (Pork and Beans): A classic Salvadoran filling made with ground pork, refried beans, and sometimes cheese.
   • Chicken Tinga: Shredded chicken in a smoky chipotle tomato sauce.
   • Spinach and Cheese: A vegetarian option with sautéed spinach and your favorite melty cheese.
   • Loroco Flowers and Cheese: Loroco is an edible flower popular in El Salvador with a unique, slightly grassy flavor. If you can find it (often frozen or canned), it makes a truly authentic filling.
3. Cook in Batches for Best Results: Don’t overcrowd the skillet! Cooking pupusas in batches ensures they brown evenly and don’t steam. If you’re making a large batch, using two skillets simultaneously can significantly speed up the cooking process.
4. Keep Pupusas Warm Properly: If you’re not serving the pupusas immediately after cooking, keeping them warm in a low oven (as described in the instructions) is the best way to maintain their texture and melty filling. Avoid stacking them directly on top of each other, as this can make them soggy. The cooling rack on a baking sheet is ideal.
5. Make Curtido Ahead of Time: Curtido actually benefits from sitting in the refrigerator for a day or even two. Making it ahead of time not only saves you time on the day you’re making pupusas, but it also allows the flavors to meld and deepen, resulting in a more flavorful curtido.

FAQ Section: Ingredient Insights

Got questions about pupusa ingredients? You’re not alone! Here are answers to some frequently asked questions about the key components of this recipe:

Q1: What exactly is masa harina, and can I substitute it with regular corn flour or cornmeal?

A: Masa harina is not just regular corn flour! It’s a specially treated corn flour made from nixtamalized corn. Nixtamalization is an ancient process where corn kernels are cooked and soaked in an alkaline solution (usually lime water). This process changes the corn’s nutritional properties, flavor, and importantly, allows it to bind together to form a dough. Regular corn flour or cornmeal will not work for pupusas. They lack the binding properties of masa harina and will result in crumbly, dry pupusas. You can find masa harina in most grocery stores in the international foods aisle or Latin American section. Look for brands like Maseca or Bob’s Red Mill Masa Harina.

Q2: What kind of cheese is best for pupusas? Can I use something other than mozzarella?

A: Mozzarella is a great and readily available option for pupusas due to its reliable meltiness and mild flavor. However, you have many delicious cheese options! Oaxacan cheese (queso Oaxaca) is a traditional choice that offers a stringy, melty texture and a slightly more complex flavor. Monterey Jack, provolone, or even a blend of melty cheeses like cheddar and Monterey Jack would also work well. Avoid cheeses that don’t melt well, like feta or paneer. Consider the flavor profile you want – for a milder flavor, stick with mozzarella or Monterey Jack. For a sharper flavor, try provolone or a mild cheddar blend.

Q3: Can I use different fillings besides cheese, jalapeños, and butternut squash?

A: Absolutely! Pupusas are incredibly versatile, and the filling possibilities are endless. Feel free to experiment with your favorite flavors. Classic Salvadoran fillings include revueltas (pork and beans), refried beans and cheese, or just cheese. Vegetarian options are also plentiful – consider sautéed mushrooms, spinach and cheese, black beans and corn, or roasted vegetables like zucchini and bell peppers. Just ensure your filling is cooked or pre-cooked before assembling the pupusas, and don’t overfill them to prevent them from bursting during cooking.

Q4: I can’t find Mexican oregano. Is Italian oregano really an acceptable substitute in the curtido?

A: While Mexican oregano is ideal for curtido due to its slightly more citrusy and robust flavor, Italian oregano is indeed a perfectly acceptable substitute. Italian oregano will still provide that essential oregano flavor that complements the curtido beautifully. If you can find Mexican oregano, definitely use it for a more authentic flavor. But if Italian oregano is all you have access to, don’t hesitate to use it! The curtido will still be delicious. The important thing is to include oregano in some form for that characteristic aromatic note.

Q5: Can I make the curtido even further in advance than a day before? Will it still be good?

A: Yes, you can definitely make curtido further in advance than a day! Curtido is essentially a quick pickle, and like many pickled items, it can actually improve in flavor as it sits and the flavors meld together even more. You can make curtido up to 3-4 days in advance and store it in an airtight container in the refrigerator. The cabbage will soften slightly over time, but the flavor will continue to develop and deepen. Just give it a good stir before serving. Making curtido in advance is a great way to streamline your pupusa-making process and have one component completely ready to go when you’re ready to cook.

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