Pupusas

Written by Published on in Breads & Pastries, Latin/Caribbean Recipes, Salvadoran Recipes, Vegetarian Recipes
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Pupusas

Pupusas are the national dish of El Salvador and are beloved across Central America. These stuffed corn cakes, made from masa (corn dough), can be filled with a variety of ingredients such as cheese, beans, pork, or a combination, making them versatile, hearty, and satisfying. Traditionally, they are served with curtido, a lightly fermented cabbage relish, and a tangy tomato sauce, creating the perfect balance of flavors and textures.

Pupusas have a long history, dating back to pre-Columbian times when indigenous peoples in the region prepared flatbreads filled with local ingredients. Over the centuries, the dish evolved and became a central part of Salvadoran culture and cuisine, enjoyed at family gatherings, street stalls, and celebrations. Today, they are considered the definitive comfort food of El Salvador.

One of the best things about pupusas is how easy they are to enjoy. They are a go-to for lunch because they are filling, inexpensive, and widely available at Salvadoran restaurants or food trucks. In Canada, they are especially popular in cities with large Central American communities, where you can find them freshly made and affordable. They are also simple to make at home, which makes them a convenient and delicious way to introduce yourself or guests to Salvadoran cuisine.

Pupusas
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Pupusas

Recipe by Julien Vilder
Course: Main CourseCuisine: Latin American, Salvadoran
Servings

4

Prep time

15

minutes
Cooking time

15

minutes
Calories

400

kcal
Total time

5

hours 

30

minutes

Salvadoran Stuffed Cornbreads

Ingredients

  • 2 cups precooked corn flour maseca, pan, donarepa…

  • 2 cups warm water

  • 1 tsp salt

  • 1.5 cups shredded cheese Mozzarella, Oaxaca…

  • 1 cup refried beans

Directions

  • In a large bowl, combine salt and precooked corn flour, then add the warm water and knead into a soft dough. The ratio for this dough is equal parts water to flour.
  • Delude the dough into four pieces and roll into balls. Reserve under a damp towel to avoid them drying out.
  • Prepare your fillings and take one dough ball at a time and flatten it out (you can use a tortilla press to make it easier). Place a few tablespoons of each filling in the centre and foot it close. Flatten it out by slapping it between your hands until it is about 1/4 of an inch thick. Repeat this step with all the dough balls. It is one if there are a few cracks.
  • Once all the pupusas have been formed, heat a comal (or a griddle pan) on medium heat.
  • Once the comal is hot, cook the pupusas on medium heat for 3-5 minutes per side or until slightly browned. It is fine if the cheese starts to ooze out and crisp up on the pan , according to some it is what makes a good pupusa.
  • Serve hot with curtido and your favourite hot sauce. Enjoy!

Nutrition Facts

  • Calories: 400kcal

Curtido

Salvadoran cabbage relish

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