Just another site

Salvadorian: Pupusas April 2, 2012

Filed under: Dinner,Recipes,Salvadorian — multiculturalfamilyrecipes @ 9:41 pm


makes about 4 to 5 pupusas

  •  2 cups of Masa harina
  • 1 cup of warm water
  • 1 cup of Filling ( you can choose from the following):
  1. Pupusas de Queso: With cheese filling. Use grated quesillo, queso fresco, farmer’s cheese, mozzarella, swiss cheese or a combination.
  2. Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulping 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
  3. Pupusas de Frijoles Refritos: with refried bean filling.
  4. Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
  5. Pupusas de Queso y Loroco: with cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
  6. Pupusas de Arroz: A variety of pupusas that use rice flour instead of corn masa.


  1. In a large bowl, mix together the masa harina and the water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. ( It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes.
  2. Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
  3. Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that the filling doesn’t spill out.
  4. Line a tortilla press with plastic and press out each ball to about 5 or 6 inches wide and about 1/4-inch thick. If you don’t have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
  5. Heat a greased skillet over medium-high flame. Cook each pupusa for about 1 to 2 minutes on each  side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja.


Pupusas is a traditional Salvadorian cuisine. I remember growing up trying to make the perfect round pupusa. My family normally does the round shaping of the pupusa by hand. Something I was not very successful in, but I managed to learn a new technique with my mom by using plastic wrap or wax paper.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s