Tasty bean pupusas

This comforting homemade pupusa is a fantastic way to try a well-loved Salvadoran specialty at your table. These filled corn patties, stuffed with beans and cheese, bring true Central American flavors into your home.

The first time I tried making these at home, my kids weren't so sure. But after tasting them, they kept begging for more. Now they’re our chill Sunday night meal and everyone does their own spin on them.

Tasty Ingredients

• Dough base: Masa harina—this special corn flour gives you the chewy, classic pupusa texture
• Hot water: Helps mix and loosen up the flour so your dough’s easy to squish
• Salt: Pops the flavor of the dough without taking over
• Avocado oil or any oil you’ve got: Makes the outside crisp and golden
• Stuffing: Refried beans—they’re creamy and taste great inside
• Chicken seasoning: The Goya pack is on point for building real-deal flavor
• Shredded mozzarella: Melts to perfection and makes those gooey cheese pulls
• For curtido: Green cabbage—keeps things crunchy and soaks up the tang
• Onion: Brings bite and rounds out the taste
• Carrot: Sweetens up the slaw and looks pretty
• Boiling water: Softens veggies but keeps them a bit crisp
• White or apple cider vinegar: Adds punchy, bright flavor and starts the fermentation

Step-by-Step Easy Instructions

Get your curtido slaw going:

Drop the cabbage in boiling water till it’s tender. Save half a cup of that water and drain the rest. Dump the cabbage in a bowl, toss in carrots, add onion, vinegar, salt, and the water you saved. Let it hang out and soak up flavors while you work on the rest. This quick pickle makes the flavors pop.

Mix up the filling:

In a mixing bowl, stir together beans, chicken seasoning, and shredded cheese until smooth. When you cook it, the cheese goes all melty with the beans for a super rich filling that sticks together inside the pupusa.

Time for dough:

Pour masa harina and salt into a big bowl. Add water bit by bit while squishing with your hands. Stop when the dough feels like soft playdough, not too dry, not too sticky. Dry? Add water. Sticky? A little more masa harina does the trick.

Shaping the pupusas:

Grab a chunk of dough and flatten it in your hands into a little round. Use your fingertips to press the edges up, making a shallow dip in the middle. Spoon in the bean filling, then close up the sides to make a ball, squish it into a patty again. It's normal if it's not perfect—the more you make, the easier it gets.

Cooking time:

Pour a spoonful of oil into a heavy pan or cast iron and heat it up on medium. Lay three pupusas in at a time, cook them a couple minutes on one side, then flip and let them get golden for a minute or two more. Keep adding oil as you go if they look dry.

Ready to eat:

Dish up the warm pupusas, pile on curtido, and if you’ve got some salsa roja, go for it. All the different textures and tangy flavor are so good together. The slaw’s zing balances the hearty pupusa just right.

Honestly, shaping the dough is my favorite part. It's like edible playdough—takes me right back to being a kid. The best bit? Watching my kids crack up when they finally make one that holds the filling. Pure pride, every time.

Make Ahead & Storage Tips

Making your curtido a few hours before is good, but if you’ve got a day, it literally gets tastier. Just stick it in the fridge (sealed is best) and it’ll keep for a week or two.

Got leftover pupusas? They’ll be fine in the fridge for up to three days. To warm them up, pop them into a hot pan or the oven at about 350F for a few minutes till heated through. You can freeze cooked ones, too—just reheat straight from the freezer when you want them again.

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Switch-Ups & Ideas

Lots of pupusas use chicharrón (that’s pork slow-cooked then minced). Feel free to add it in, throw in shredded chicken, or go veggie with sautéed greens or other cooked vegetables.

Need a gluten-free version? Make sure your masa harina says gluten-free—even though it’s supposed to be, some brands might get cross-contaminated.

If masa harina’s not in your pantry, try mixing fine cornmeal with instant corn flour. It won’t be exactly the same, but it'll do in a pinch.

Fun Facts & History

Pupusas are El Salvador's pride and have been around for almost 2,000 years. Traditionally, women made them at home and they’re a huge part of Salvadoran culture.

They even have a National Pupusa Day—it's on the second Sunday of November. Making these with your family is a sweet way to honor this awesome tradition, even far from El Salvador.

Frequently Asked Questions

→ How do I mix the dough for pupusas?

Combine masa harina, warm water, and salt in a big bowl. Mix until the dough feels smooth and pliable, like playdough.

→ What can be used for the filling?

Common fillings are refried beans, shredded cheese like mozzarella, and spices. You can also get creative with other options.

→ How do you make homemade curtido?

Boil cabbage, then mix in grated carrots, onions, hot water, vinegar, and salt. Let it sit for the best flavor.

→ How do I keep pupusas from bursting during cooking?

Seal the edges of the dough securely before flattening. Take your time to make sure the filling stays inside.

→ What should I serve with pupusas?

Serve them with curtido and, for extra flavor, a side of salsa roja.