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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
My husband and live in El Salvador (the home of the pupusa!) and we eat them several times a week. They are so yummy! I know this récipe calls for Monterey Jack cheese (which I love), but Salvadorans only ever use Quesillo in their pupusas. If you find Quesillo in a local ethnic foods market, you should try making your pupusas with this authentic Salvadoran cheese! They also eat their pupusas with curtido (Salvadoran slaw) which adds a nice flavor to the pupusas as well and is super easy to make :) Blessings to you and your husband in your marriage!
You always inspire me… this looks so yummy, I have to try it out. BTW, we went to a Salvadorian place last night and had pork pupusas, and I kept thinking about this post!!
Holy cheese strings! These look amazing girl! Gaby’s book is amazing!!
Oh my goodness, these look amazing! I just pinned them:)
80 avocado recipes! I’m going to get me that cookbook.
Avocados have just started showing up in the farmers’ market here. I like to wait a couple of weeks before I buy any.
You can’t go wrong with the tomatillo and avocado combo and those pususas look so good with that stringy melted cheese!
Oh wow, this looks amazing! My husband would love if I made this :)
I keep seeing pupusas on TV shows, but I don’t know of any place around where I live that serves them. Guess I’ll have to use your recipe and make my own! In my book, you can’t go wrong with anything that has avocado in it. Yum.
I saw that episode of DD&D’s and drooled over those pupusas!! Oh my gosh, awesome.
I have never had a pupusas! They look so good and I just must get that book!