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Pupusas, an El Salvadorian appetizer of stuffed corn flour pancakes with cheese. These delightful little cakes are cheesy, comforting, and the possibilities to stuff this with your favorite ingredients are endless!
Savory Cakes: Cheese Pupusas
Growing up in a mixing bowl like the Washington D.C. area provides a cultural learning experience like nowhere else. We have so many different cultures and cuisines here and there are a lot of authentic restaurants from each country because of that. I first had pupusas in an El Salvadorian cafe in Eastern Market. Back then, either I wasn’t paying much attention to pupusas/the cuisine, or recently it has really exploded. All along Rt. 1 in Alexandria area and Rt. 50 in Falls Church, there are so many pupusarias!
What Are Pupusas?
Pupusas are a popular El Salvadorian appetizer made with corn flour and stuffed with cheese, chicken and cheese, meat and cheese (shredded pork and/or carne asada), or beans and cheese. Since they’re rich, they’re typically served with a tangy and refreshing coleslaw called curtido which helps balance out the flavors. Adding a huge dollop of tomatillo avocado salsa is highly encouraged!
How to Make Pupusas
- Make the dough for the pupusas by combining masa harina (please note, NOT cornmeal but corn flour), water, and salt in a bowl.
- Knead the dough until incorporated well and the consistency of playdough.
- Divide the dough and roll into equal-sized balls. Flatten the dough and add the filling to the center then squeeze together to form a ball and flatten again into a disc shape.
- Cook the pupusas on the stovetop for 2-3 minutes on either side until nice and browned on the exterior and the cheese melted.
Recipe Tips and Variations
- Use a food scale to make sure you’re portioning out the dough in equal amounts so you’re not making sizes too small or large, which can affect cooking time.
- Lightly spray your hands with cooking spray to prevent the dough from sticking to your hands as you form the pupusas.
- Use a different combination of your favorite fillings. Traditionally, they’re made with cheese, meat and cheese, or beans and cheese. We’ve really enjoyed both the cheese version and the carne asada and cheese!
What to Serve with Pupusas
Traditionally, pupusas are served with a refreshing and tangy coleslaw called curtido and salsa. I highly recommend my tomatillo avocado salsa (guacamole salsa)!
Storage and Reheating Instructions
In the refrigerator. Allow leftovers to cool then store in an airtight container in the refrigerator for up to 3 days.
Freezing. Freeze uncooked pupusas on a baking sheet until solid then place into a freezer-safe container or bag for up to 3 months.
Reheating. Reheat pupusas in a skillet on the stovetop on medium heat until warmed through.
Cheese Pupusas
Equipment
Ingredients
- 2 cups (228 g) masa harina
- 1 ¾ cups (414 ml) warm water, up to 2 cups of water, if needed
- 1 teaspoon kosher salt
- 2 tablespoon cold water
- ½ cup (28 g) shredded Monterey Jack cheese
- 2 tablespoon extra virgin olive oil
Instructions
- In a large bowl, combine the masa harina, the warm water, and the salt. Stir together until smooth.2 cups (228 g) masa harina, 1 ¾ cups (414 ml) warm water, 1 teaspoon kosher salt
- Using the palms of your hands, knead the dough together until it becomes on mass. You want the dough to be similar to Play-Doh. If it feels too dry, add the more warm water and knead again. Let the dough rest for 20 minutes.
- Add the cold water to the rested dough and knead the dough for 2 minutes until the water is fully incorporated.2 tablespoon cold water
- Divide the dough into 10 equal pieces, about 2 ounces each, and roll into balls the size of golf balls.
- Hold one of the balls of dough in the palm of your hand. Gently press your free thumb into the center of the ball to form an indentation.
- Start to flatten the dough to form a larger disk so it looks like a small bowl. To the center of the disk, add cheese.½ cup (28 g) shredded Monterey Jack cheese
- Bring the edges of the disk over the cheese and squeeze together to form a ball shape of dough so the cheese is secured inside. Gently work the ball of dough into a flat disk about 3 inches in diameter. Brush the disk with olive oil, place on plate, and cover with a clean, damp kitchen towel. Repeat this process for the remaining pupusas.2 tablespoon extra virgin olive oil
- Heat a large skillet over medium high heat. Lay 2 pupusas in the skillet at a time and cook for 3-4 minutes on each side, until the outsides are golden brown and the dough has slightly puffed.
- Serve immediately with the tomatillo avocado salsa.
Notes
Nutrition
Photographs by Meg McKeehan Photography
Omg, I am dying. I think Ben and I need to make a trip north for a date night at Tortilla Cafe…or I’ll just stay home and make pupusas. They look positively scrumptious!
Love those! And your photos of her book are just beautiful!
Another great avocado post today!! Now I’m really craving some of the green, creamy goodness.
Sakes alive do these look delicious, Julie! And those Irish nachos?!?! Should be arrested for INDECENCY they look so good. Gaby’s book is so winning!
I LOVE Eastern Market! And a whole cookbook about avocados? YES PLEASE!
Goodness gracious, these look totally amazing Julie! I want them for lunch! Or maybe just right now. Yes, right now would be acceptable too. Do you deliver?!
Drooling over these, they look wonderful!
seeing so many bloggers post avocado recipe from Gabys book – i feel leftout without any guac :( need to get into guac making business soon
I am in love with Gaby’s book! Can’t wait to make these!
This looks delicious! I can’t wait to try it. I love roasted tomatillo salsa. It has a tangy taste that red tomato salsa does not.
Thanks for telling us about the book. I love avocados and I’m super excited that there’s a whole cookbook dedicated to them (and that has great recipes like this one). I will definitely pick this up.
Lastly, I’m wishing you the very best for your wedding! :)