Name: Pupusas with Curtido
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 pupusas
Cuisine: Latin American
Ingredients: 2 cups masa harina corn flour; 1.67 cups warm water; 1 tablespoon olive oil; 0.75 teaspoon salt; 0.5 cup shredded cheese (Oaxacan, mozzarella, or jack); 0.5 cup refried beans; 1 shallot, diced and sautéed; 2 tablespoons chopped cilantro; 2 scallions, finely sliced; 1 cup green cabbage, shredded; 0.5 cup carrots, shredded; 1 teaspoon dried Mexican oregano; 0.5 cup water; 0.5 cup apple cider vinegar; 0.5 teaspoon salt; 0.5 teaspoon sugar; 2 large roma tomatoes, quartered; 0.25 onion, rough chopped; 1 garlic clove; 0.5 jalapeño, halved; 0.5 teaspoon Mexican oregano; 0.5 teaspoon salt; 1 tablespoon olive oil

How to Make the Best Pupusas with Curtido

Pupusas are the beloved national dish of El Salvador—thick, hand-formed corn cakes stuffed with a savory filling of beans, cheese, and aromatics, then griddled until golden and crispy on the outside while staying soft and gooey inside. These humble yet incredibly satisfying treats are traditionally served with curtido, a tangy fermented cabbage slaw that provides the perfect bright contrast to the rich filling.

Making pupusas at home is surprisingly simple once you get the hang of forming the dough. The key is keeping your hands moistened with oiled water to prevent sticking, and ensuring your masa dough is properly hydrated—if it cracks at the edges, just add a bit more water. The filling combination of melted cheese, creamy refried beans, caramelized shallots, and fresh cilantro creates layers of flavor in every bite.

Don’t skip the curtido! This quick-pickled cabbage and carrot slaw comes together in minutes and can be made up to a week ahead. The vinegary tang and slight crunch are essential companions to the rich, cheesy pupusas. Finish everything off with a drizzle of salsa roja, a squeeze of lime, and you’ve got an authentic Salvadoran feast right at your table.

Instructions

Curtido

Place all curtido ingredients in a small saucepan and bring to a simmer.
Stir for 30 seconds, then turn off the heat.
Cool and refrigerate until using. You can make this up to a week ahead.

Pupusa Dough

Mix the masa harina flour with salt in a medium bowl.
Add the warm water and oil and knead until it becomes a soft pliable dough. If it is sticky, add more corn flour.

Filling and Forming

If using the shallot, finely chop and sauté until deeply golden and tender.
Fill a bowl with warm water with a tiny splash of olive oil for hand dipping. Line a sheet pan with parchment.
Dip your hands in the oiled water and divide the dough into eight equal balls.
Flatten each ball into a 4-inch round in the palm of your greased hand, creating a cup. If the edges crack or crumble, the dough needs a little more water.
Add filling to each cup (1 tablespoon beans, 1 tablespoon cheese, 1 teaspoon shallots, cilantro, and scallions) and fold the edges up to enclose.
Roll into a neat, sealed round ball, then flatten one more time using your palm to about ½ inch thick.
Repeat with all the pupusas. You can store these uncooked for up to 3 days in the fridge.

Cooking

Heat 1-2 tablespoons olive oil in a large skillet or griddle over medium heat.
Cook each side until crispy and golden, about 5-7 minutes on each side.
Keep warm in an oven until serving.

Serving

Serve with curtido, salsa roja, hot sauce, sour cream, avocado, cilantro, and lime.

Notes

Masa harina is not the same as corn meal or polenta - make sure to use the correct flour.
Refried black beans work particularly well in this recipe.
The curtido can be made up to a week ahead and stored in the refrigerator.
Uncooked pupusas can be stored in the fridge for up to 3 days before cooking.

Pupusas with Curtido Recipe

How to Make the Best Pupusas with Curtido