Pupusas Recipe (Pork & Cheese) with Curtido & Salsa

Make authentic Salvadoran pupusas—crispy outside, melty pork & cheese inside—plus tangy curtido and quick salsa roja. Step-by-step with masa harina tips.

National pride: Pupusas are recognized as El Salvador’s national dish and are celebrated every November on National Pupusa Day.

Ancient roots: Pupusas trace back to pre-Columbian Mesoamerica; the nixtamalized corn dough (masa) technique is centuries old, giving pupusas their signature flavor and aroma.

FAQs

1) What are pupusas?
Pupusas are thick Salvadoran corn cakes made from masa harina, stuffed with fillings like pork chicharrón, mozzarella cheese, and refried beans, then cooked on a lightly oiled skillet until golden.

2) What is curtido and why is it served with pupusas?
Curtido is a quick-pickled cabbage slaw with onion, carrot, vinegar, oregano, and salt. It adds brightness and crunch that balances the rich, cheesy pupusas.

3) Which masa should I use—masa harina or cornmeal?
Use masa harina (like Maseca). Cornmeal or regular corn flour won’t hydrate or bind correctly for pupusa dough.

4) What cheese works best for cheese pupusas?
Low-moisture mozzarella melts beautifully and matches your recipe. Oaxaca or quesillo also work if available.

5) How do I keep pupusas from cracking while shaping?
Keep a small bowl of water mixed with a little oil at your station. Moisten fingers, smooth edges as you pat, and seal completely before flattening.

6) Why cook pupusas on low heat?
Low heat prevents a burnt exterior with a raw center, giving you a golden crust and a molten middle as outlined in your method (about 5–6 minutes per side).

7) Can I make the curtido ahead?
Yes. It needs at least 20 minutes to chill; overnight develops deeper flavor and crunch.

8) Can I prepare the chicharrón filling in advance?
Yes. Make it, pulse to a thick paste (not watery), and refrigerate airtight up to 3 days. Bring to room temp before filling.

9) Are pupusas gluten-free?
Masa harina is naturally gluten-free. Confirm labels on beans, spices, and cheese, and avoid cross-contamination if you need strict gluten-free.

10) What pan is best for cooking pupusas?
A well-seasoned cast-iron skillet gives even browning and a light crust. A quality nonstick skillet also works well.

11) Can I freeze pupusas?
Yes. Freeze shaped, uncooked pupusas on a sheet, then store in freezer bags with parchment between them for up to 2–3 months. Cook from frozen over low heat, adding a minute or two per side.

12) How do I reheat leftovers?
Skillet over medium-low heat until warmed through and re-crisped. Avoid microwave if you want to keep the exterior texture.

13) What should I serve with pupusas?
Curtido and salsa roja are the classic pairing in your recipe. Add lime wedges for brightness.

14) How many pupusas does this recipe make?
Yield is 18 pupusas using the ingredient amounts and filling portions listed.

15) What are the nutrition facts per serving?
Estimated per 1 pupusa: ~234 kcal • 9 g protein • 11 g fat • 27 g carbs (varies by brands and oil retention).

Make it

Pupusas (Pork & Cheese) with Curtido & Salsa Roja

Yield: 18 pupusas

Cooking Time
• Prep: ~40 minutes (includes curtido + salsa + dough)
• Chill (curtido): at least 20 minutes (overnight best)
• Cook: ~70–90 minutes total (chicharrón + pupusas in batches)
• Total: ~2 hours 10 minutes (includes minimum chill)

Ingredients

CURTIDO
• ½ head green cabbage, cored and shredded
• 1 small white onion, sliced
• 2 medium carrots, grated
• 4 cups boiling water
• 1 cup distilled white vinegar
• 1 tablespoon dried oregano
• 2 teaspoons kosher salt

Salsa
• 4 tomatoes
• 4 garlic cloves
• 1 small white onion
• 2 jalapeño (optional)
• 1 tsp oregano
• 2 tsp salt

Get your food processor here: https://amzn.to/3scSR1z

CHICHARRÓN
• 2 to 3 tbsp vegetable oil
• 1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes
• 1/2 teaspoon salt, plus a pinch
• 1 medium tomato, diced
• ½ green bell pepper, diced
• 1 small white onion, diced

PUPUSA DOUGH
• 4 cups masa harina
• 2 teaspoons salt
• 3 cups cold water

FILLING & COOKING
• 1 cup grated mozzarella cheese
• 1 cup refried bean, cooked
• 1 tablespoon vegetable oil, for frying

Preparation

Make the curtido: In a large bowl, combine cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit 10 minutes, then drain. In a measuring cup or small bowl, combine vinegar, oregano, and salt. Pour over the slaw and toss to coat. Transfer the curtido and any leftover liquid to an airtight container. Chill at least 20 minutes, or overnight for best results.
Make the salsa: Add tomatoes, garlic, onion, jalapeños (optional), oregano, and salt to a food processor. Process until smooth. Transfer to a skillet over medium heat and cook 5–6 minutes, until some of the liquid reduces. Set aside.
Make the chicharrón: Heat vegetable oil in a large pan over medium-high. Add pork shoulder and salt. Cook 15 minutes without disturbing (reduce heat to medium if browning too quickly). Flip the pork and cook 10 minutes more, or until crispy and golden brown. Transfer to a food processor; add tomato, green bell pepper, salt, and onion. Pulse to a thick paste (not watery). Set aside.
Make the pupusa dough: In a large bowl, whisk masa harina and salt, then add water. Use your hands to mix until a smooth, clay-like dough forms. Keep a small bowl of water with a bit of oil at your station to wet your fingers as you work.
Fill and shape: Take a golf-ball sized portion of dough and roll into a ball, then flatten into an even round. Add ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella (if you didn’t mix cheese into the meat). Fold the dough over the filling to seal completely. Pat the ball between your hands until flat. If it cracks, patch with a bit of dough and a touch of oil. Repeat with remaining dough and filling.
Cook: Heat a large pan or griddle over low heat. Add 1 tbsp vegetable oil. Cook 2–3 pupusas at a time for 5–6 minutes per side, until golden brown and heated through. Repeat with remaining pupusas.
Serve: Plate with curtido and salsa. Enjoy! Buen Provecho!

Nutrition Facts (estimated)
Servings: 18 pupusas (with curtido & salsa)
Per 1 pupusa: ~234 kcal • 9 g protein • 11 g fat • 27 g carbs
Per 2 pupusas: ~468 kcal • 17.5 g protein • 21 g fat • 55 g carbs
Notes: Estimates based on standard databases and the ingredient amounts above. Actual values vary by brand, jalapeño use, and oil retention.

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Pupusas Recipe (Pork & Cheese) with Curtido & Salsa

Make authentic Salvadoran pupusas—crispy outside, melty pork & cheese inside—plus tangy curtido and quick salsa roja. Step-by-step with masa harina tips.

National pride: Pupusas are recognized as El Salvador’s national dish and are celebrated every November on National Pupusa Day.

Ancient roots: Pupusas trace back to pre-Columbian Mesoamerica; the nixtamalized corn dough (masa) technique is centuries old, giving pupusas their signature flavor and aroma.

FAQs

1) What are pupusas? Pupusas are thick Salvadoran corn cakes made from masa harina, stuffed with fillings like pork chicharrón, mozzarella cheese, and refried beans, then cooked on a lightly oiled skillet until golden.

2) What is curtido and why is it served with pupusas? Curtido is a quick-pickled cabbage slaw with onion, carrot, vinegar, oregano, and salt. It adds brightness and crunch that balances the rich, cheesy pupusas.

3) Which masa should I use—masa harina or cornmeal? Use masa harina (like Maseca). Cornmeal or regular corn flour won’t hydrate or bind correctly for pupusa dough.

4) What cheese works best for cheese pupusas? Low-moisture mozzarella melts beautifully and matches your recipe. Oaxaca or quesillo also work if available.

5) How do I keep pupusas from cracking while shaping? Keep a small bowl of water mixed with a little oil at your station. Moisten fingers, smooth edges as you pat, and seal completely before flattening.

6) Why cook pupusas on low heat? Low heat prevents a burnt exterior with a raw center, giving you a golden crust and a molten middle as outlined in your method (about 5–6 minutes per side).

7) Can I make the curtido ahead? Yes. It needs at least 20 minutes to chill; overnight develops deeper flavor and crunch.

8) Can I prepare the chicharrón filling in advance? Yes. Make it, pulse to a thick paste (not watery), and refrigerate airtight up to 3 days. Bring to room temp before filling.

9) Are pupusas gluten-free? Masa harina is naturally gluten-free. Confirm labels on beans, spices, and cheese, and avoid cross-contamination if you need strict gluten-free.

10) What pan is best for cooking pupusas? A well-seasoned cast-iron skillet gives even browning and a light crust. A quality nonstick skillet also works well.

11) Can I freeze pupusas? Yes. Freeze shaped, uncooked pupusas on a sheet, then store in freezer bags with parchment between them for up to 2–3 months. Cook from frozen over low heat, adding a minute or two per side.

12) How do I reheat leftovers? Skillet over medium-low heat until warmed through and re-crisped. Avoid microwave if you want to keep the exterior texture.

13) What should I serve with pupusas? Curtido and salsa roja are the classic pairing in your recipe. Add lime wedges for brightness.

14) How many pupusas does this recipe make? Yield is 18 pupusas using the ingredient amounts and filling portions listed.

15) What are the nutrition facts per serving? Estimated per 1 pupusa: ~234 kcal • 9 g protein • 11 g fat • 27 g carbs (varies by brands and oil retention).