4.9 from 225 votes
Pupusas
Homemade Pupusas are so easy to make, stuffed with refried beans and cheese and topped with salsa roja and curtido slaw.
Prep Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 25
Calories: 108 kcal
Course:
Main Course
Ingredients
Pupusas:
- 4 cups masa harina
- 3 1/2 - 4 cups warm water
- 1/2 teaspoon kosher salt
- 2 Tablespoons softened butter , optional
- 1 teaspoon Better then 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
- Make Dough: Add masa harina (corn flour) and salt to a large mixing bowl then add the warm water, little by little, while mixing the dough with your hand until you get the consistency of a soft play dough. Stir in butter and chicken bouillon.
- Scoop dough into golf-ball-size portions, dipping your hands in an oil and water mixture as needed if the masa is sticking to your hands. Keep dough balls covered with a damp cloth as you work, to keep from drying out.
- Form Pupusas: Pat the dough into a pancake in your hand, about 4 inches in diameter. Add a Tablespoon of refried beans in the center and a sprinkle of shredded cheese. Fold the edges up and pinch to close into a ball. Gently pat the dough back and forth between your palms to form it back into a thin pancake.
- Cook: Heat a large un-greased skillet or pan over medium heat. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. You will know the pupusas are ready to flip when the edges are set and the bottom is lightly golden.
- Serve immediately, topped with Curtido and Salsa Roja.
Cup of Yum
Notes
- Bouillon: I prefer bouillon paste, or use chicken granulated bouillon or one cube.
- Filling: Feel free to try different filling combinations. It is popular to include beans, meat, and cheese.
- Store leftover masa dough in the refrigerator in an airtight bag or container for 1-2 days. Add a little more warm water to it, as needed, to make it soft before using. Store leftover cooked pupusas in an airtight container in the fridge, and reheat on a hot griddle or skillet.
- To Freeze uncooked pupusas, "flash freeze" them on a baking sheet for 30 minutes, then store in an air-tight container, separated by parchment, for up to 3 months. Thaw completely in the fridge before cooking and serving.
Nutrition Information
Calories
108kcal
(5%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.04g
Cholesterol
9mg
(3%)
Sodium
189mg
(8%)
Potassium
55mg
(2%)
Fiber
2g
(8%)
Sugar
0.4g
(1%)
Vitamin A
136IU
(3%)
Vitamin C
0.001mg
(0%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 108
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 189mg | 8% |
| Potassium | 55mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.