Pupusa

Name: Pupusa
Prep time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 400 g masa harina (nixtamalized corn flour, such as Maseca), plus extra; 350 ml warm water (about 40°C), plus more if needed; 1 tsp fine sea salt; 200 g canned refried black or pinto beans, warmed; 200 g queso quesillo or mozzarella, coarsely grated; 2 tbsp vegetable oil (for cooking); 300 g white cabbage (about 1/4 head), very finely shredded; 1 small carrot (about 80 g), peeled and coarsely grated; 1/2 small white onion (about 60 g), thinly sliced; 100 ml apple cider vinegar or white vinegar; 100 ml water (for curtido); 1 tsp fine salt + 1 tsp sugar (for curtido); 1/2 tsp dried oregano; 200 ml tomato salsa, to serve

Pupusa is El Salvador's national dish — a thick, hand-shaped corn flatbread filled with cheese, beans, or chicharrón, cooked on a clay comal or cast-iron griddle. The preparation predates Spanish colonisation; the Pipil people were making filled corn cakes long before the sixteenth century. El Salvador formally designated the pupusa as its national dish in 2005 and established a national Pupusa Day. The dough is made from masa harina — nixtamalized corn flour — mixed with water to a consistency that holds together but remains pliable. The technique is learned through feel: soft enough not to crack, firm enough to seal around the filling without rupturing during cooking. The traditional accompaniment is curtido, a lightly fermented cabbage slaw, and a thin tomato salsa.

Total time1h

Active time30m

Servings4

DifficultyEasy

Cost$

Add to my meal plan

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Rich in vitamins

Fresh and healthy

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Traditional recipe

Authentic taste

Ingredients 4 servings

400 g masa harina (nixtamalized corn flour, such as Maseca), plus extra
350 ml warm water (about 40°C), plus more if needed
1 tsp fine sea salt
200 g canned refried black or pinto beans, warmed
200 g queso quesillo or mozzarella, coarsely grated
2 tbsp vegetable oil (for cooking)
300 g white cabbage (about 1/4 head), very finely shredded
1 small carrot (about 80 g), peeled and coarsely grated
1/2 small white onion (about 60 g), thinly sliced
100 ml apple cider vinegar or white vinegar
100 ml water (for curtido)
1 tsp fine salt + 1 tsp sugar (for curtido)
1/2 tsp dried oregano
200 ml tomato salsa, to serve

How to make it

1Make the curtido first: combine the cabbage, carrot, and onion in a bowl, mix the vinegar, water, salt, sugar, and oregano, pour over the vegetables, toss well, and set aside to pickle for at least 30 minutes (or overnight in the fridge).
2Make the dough: combine the masa harina and salt in a large bowl, pour in the warm water gradually, and mix with your hands until a smooth, pliable dough forms — it should hold together without cracking; add a tablespoon of water at a time if needed.
3Mix the refried beans and grated cheese together to make the filling.
4Divide the dough into 8 equal balls (about 90 g each).
5Press a ball flat in your damp palm into a disc about 12 cm across, place 2 heaped tablespoons of filling in the centre, then fold the edges up over the filling and pinch firmly to seal; gently re-flatten into a disc about 1 cm thick and 12 cm wide, patching any cracks.
6Heat a heavy griddle or cast-iron skillet over medium-high heat and brush with oil.
7Cook the pupusas in batches for 3-4 minutes per side until dark golden-brown patches appear and the dough feels dry rather than tacky.
8Serve hot with the curtido piled on top and salsa alongside.