Pupusas are as common in El Salvador as hamburgers are in the United States. These small, flat corn tortillas are typically stuffed with pork cracklings, cheese, or beans—or all three. This vegetarian recipe uses only cheese and black beans, and the dough is easy to make with quick masa harina.
Pupusas are traditionally served with Central American coleslaw (recipe below) and your favorite salsa for dipping the pupusas.
What Is Masa Harina?
Masa is a thick paste made with cooked corn, but if you can't find it already made, you can easily make your own with masa harina—cornmeal made from dried cooked corn. Look for it in the Latin section of your supermarket or in Latin American markets.
Simply mix the masa harina with hot water and the dough forms instantly. It feels like Play-Doh!
Salvadoran Cheese-and-Bean-Stuffed Tortillas: Easy "Pupusas"
Ingredients
(makes about 12 pupusas)
- 2 cups masa harina
- 1 1/2 cups hot tap water
- 1 cup canned black beans, rinsed and drained
- 2 tbsp finely chopped onion
- 1 garlic clove, finely chopped
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 1 cup chicken broth
- sea salt
- freshly ground black pepper
- 1/2 cup shredded jack or cheddar cheese
- olive oil, for brushing
Preparation
- Mix the masa harina and water with wet fingers in a medium bowl. Knead 3 or 4 minutes, until the dough is thick and smooth. (You may need to wet your fingers a couple of times.)
- Form into a large ball, cover, and let rest 15 minutes.
- While the dough rests, combine the beans, onion, garlic, cumin, oregano, and chicken broth in a medium skillet. Bring to a boil, then reduce heat and simmer until the liquid is absorbed, 10-12 minutes. Season with salt and pepper.
- Remove from the heat and let cool 5 minutes. Mash the bean filling with a fork to form a paste.
- Divide the dough into 12 small balls. Flatten to a disk and press outward (with wet fingers) to form about a 4-inch-diameter circle. (Don't worry if the circle isn't perfectly round.)
- Place a heaping tablespoon of bean filling in the center of each dough round and sprinkle with cheese. Bring the sides up over it. Pinch to close, then flatten the stuffed dough back into a disk.
- Heat a large, nonstick skillet or griddle over medium heat. Brush the pupusas with oil and cook in batches until just beginning to brown, 3-4 minutes per side. (Keep finished ones warm in a low oven while the remainders cook.)
- Serve with Central American coleslaw and salsa for dipping, if desired.
Central American Colelaw
Ingredients and Preparation
- 4 cups shredded cabbage
- 1 medium carrot, peeled and shredded
- 1/2 small red onion, very thinly sliced
- 2 jalapenos, stemmed, seeded, and finely chopped
- 4 tbsp white wine vinegar
- 1 tsp sugar
- sea salt
- freshly ground black pepper
- Combine the cabbage, carrot, onion, and jalapenos in a large bowl.
- Whisk the vinegar and sugar in a small bowl and season with salt and pepper.
- Pour the dressing over the vegetables and combine well. Cover and chill until ready to use.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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