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Classic Pupusas with Beans, Cheese, and Salsa Roja Recipe

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3.8 from 41 reviews

Delicious traditional Salvadoran pupusas made from masa harina dough filled with refried beans and mozzarella cheese, served with tangy salsa roja and fermented curtido slaw. These hand-formed stuffed corn cakes are cooked on the stovetop for a golden, crispy exterior and melty filling inside.

  • Total Time: 30 minutes
  • Yield: 10-12 pupusas

Ingredients

Pupusas Dough

  • 4 cups masa harina
  • 3 ½ – 4 cups warm water
  • ½ 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

Topping

  • 1 recipe salsa roja
  • 1 recipe curtido

Instructions

  1. 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.
  2. Portion Dough: Scoop the dough into golf-ball-sized portions. To prevent sticking, dip your hands in a mixture of oil and water as needed. Keep the dough balls covered with a damp cloth to avoid drying out as you work.
  3. Form Pupusas: Flatten each dough ball into a 4-inch diameter pancake shape in your palm. Place about a tablespoon of refried beans in the center followed by a sprinkle of shredded cheese. Fold the dough edges up to enclose the filling and pinch to seal into a ball. Then, gently pat the filled ball back into a thin pancake.
  4. Cook Pupusas: Heat a large ungreased skillet or pan over medium heat. Place pupusas in the pan and cook for 2-4 minutes on each side until edges are set and the bottom has a lightly golden crust.
  5. Serve: Serve the pupusas immediately, topped with freshly made curtido and salsa roja for a perfect balance of flavors.

Notes

  • Bouillon: Use bouillon paste, granulated chicken bouillon, or a bouillon cube for added flavor.
  • Filling Variations: Try different fillings such as pork, loroco, or cheese blends.
  • Storage: Store leftover masa dough in an airtight container in the refrigerator for 1-2 days; add warm water to soften before reuse.
  • Leftover cooked pupusas can be refrigerated in an airtight container and reheated on a hot griddle or skillet.
  • Freezing: Flash freeze uncooked pupusas on a baking sheet for 30 minutes, then store in an airtight container separated by parchment paper for up to 3 months. Thaw fully in the refrigerator before cooking.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Salvadoran
  • Diet: Vegetarian

Find it online: https://flavorhug.com/classic-pupusas-with-beans-cheese-and-salsa-roja-recipe/