Pupusas are the national dish of El Salvador: thick, hand-shaped corn rounds filled with savory ingredients and cooked until golden on a hot comal. This classic version is filled with melty cheese and creamy refried beans.
Serve them hot with curtido, a lightly tangy cabbage slaw, and a simple tomato salsa. The curtido tastes best after it has time to rest, so make it first.
Cheese & Bean Pupusas Recipe
Ingredients
For the masa
2 cups (240 g) MASARINA Corn Flour
1¾ cups (420 ml) warm water
½ teaspoon salt
Vegetable oil, for your hands
For the filling
1 cup (100 g) shredded quesillo or mozzarella
¾ cup refried beans
For the curtido
3 cups finely shredded green cabbage
1 small carrot, grated
½ small onion, thinly sliced
½ cup (120 ml) white vinegar
½ cup (120 ml) water
1 teaspoon dried oregano
½ teaspoon salt
Instructions
1
Make the curtido: combine the cabbage, carrot and onion in a bowl. Add the vinegar, water, oregano and salt, toss well and refrigerate for at least 30 minutes.
2
Mix the MASARINA Corn Flour and salt, then gradually add the warm water. Knead until you have a soft, smooth dough, slightly softer than for tortillas. Cover and rest for 10 minutes.
3
Stir the cheese and refried beans together. Divide the masa into 8 equal balls.
4
Lightly oil your hands. Press a ball into a small cup shape, add about 2 tablespoons of filling, fold the edges over to seal, then gently pat it into a disk about ½ inch (1 cm) thick.
5
Cook the pupusas on a medium-hot comal or skillet for 4 to 5 minutes per side, until golden spots appear and the cheese is melted.
6
Serve hot with the curtido and your favorite tomato salsa.
Tip from the MASARINA Kitchen
If the filling breaks through while shaping, just patch the spot with a little extra masa. Keeping your hands lightly oiled stops the dough from sticking. Water amounts are a guide, so always check the directions on your MASARINA package.
Hungry for More?
Explore more dishes you can make with MASARINA Corn Flour.