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These Salvadoran pupusas are basically stuffed flatbread with pork and cheese, which make for a great snack, appetizer or entree.
I'm a big fan of bread but especially bread with cheese - from Brazilian cheese bread to pepperoni bread.
But have you ever had pupusas? Just think of it as a thick corn tortilla stuffed with your favorite ingredients. And these Salvadoran pupusas happen to be stuff with pork and cheese?
I mean anything with cheese is good right? And since the main ingredient is masa harina, they are actually gluten-free! Bonus!
Pupusas are originally from El Salvador and can be found at almost every street vendor.
However my first experience with a pupusa was actually at a small Mexican restaurant - Del Huerto Mexican Grill. After one bite, I knew this was my type of dish.
With that in mind, I had wanted to create my own homemade pupusas recipe for quite some time and figured it was time to share my love of this tasty dish. So if you've never a pupusa, make your own. You won't be disappointed!
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Recipe Ingredients
- Canola oil - used to cook the pork and keep hands oily so the dough doesn't stick.
- Pork shoulder - can also use pork tenderloin in a pinch.
- Kosher salt - enhances the flavor.
- White onion - added flavor to the filling.
- Tomato sauce - a medium tomato also works.
- Jalapeño - adds some heat to the filling.
- Mozzarella cheese - just use pre-shredded cheese.
- Masa harina - the base for the pupusa dough.
How to Make Pupusas
- Heat canola oil in large skillet over-medium high heat. Season pork with salt and add to skillet. Cook for 15 minutes and then flip and cook for another 10 minutes, or until cooked through and golden brown.
- Add the pork, onion, tomato sauce and pepper and pulse until a thick paste forms. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat the masa flour, salt and water on medium speed until the dough is thick and sticky. Let rest for 15 minutes.
- Add 1 cup water and 2 tablespoon oil to a small bowl and wet your hands so the dough won't stick to them. Take a golf ball-sized portion of dough and roll into a ball. Flatten into a disc about 4 inches in diameter. Fill the dough with 1 tablespoon of the pork and ½ teaspoon of cheese. Fold the dough over the filling so it is completely sealed.
- Working gently, press the dough into a flattened disc about that is about 4 inches wide. If the pupusa cracks, just patch it with some dough. Repeat with the remaining dough and filling.
- Heat a large skillet over medium heat and brush with some canola oil. Add 3-4 pupupas to the skillet and cook for 3-4 minutes, or until golden brown and then flip and cook another 3-4 minutes or until golden brown. Repeat with the remaining pupusas. Serve with some homemade guacamole.
What is a Pupusa?
A pupusa is a thick flatbread stuffed with a variety of ingredients from El Salvador in Central America.
It is usually made with masa harina and is similar to the Venezuelan arepa. The pupusa is actually the national dish in El Salvador and has a specific day to celebrate it.
What is Masa Harina?
Masa harina is a type of flour made from dried masa that is soaked in lime water. It is naturally gluten-free and used to make tortillas, tamales and pupusas.
However cornmeal is NOT the same thing as masa harina. Cornmeal isn't as fine and doesn't have the added flavor you want.
Variations
As with most dishes these Salvadoran pupusas can be made with a variety of ingredients. Some fillings include:
- Pork
- Chicken
- Cheese
- Refried beans
- Mixture of beans/meat and cheese
Pro Tips/Recipe Notes
- Make sure you cook the pork over medium-high heat to get a nice char which is added flavor.
- If you like more heat, leave some of the seeds from the jalapeño in the filling.
- Wet your hands with some water and oil as you are shaping the dough so it doesn't stick.
- If the pupusa dough cracks, just patch it with some extra dough.
Similar Recipes
If you’ve tried these Salvadoran pupusas or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Salvadoran Pupusas
Ingredients
Filling
- 1 tablespoon canola oil
- 1 lb boneless pork shoulder, cut into 1 inch cubes
- 1 teaspoon kosher salt
- 1 cup white onion, diced
- ½ cup tomato sauce
- ½ jalapeño, seeds removed and diced
- 2 cups shredded mozzarella cheese
Pupusa Dough
- 3 cups masa harina
- 2 teaspoon kosher salt
- 2 ½ cups warm water
Instructions
- Heat canola oil in large skillet over-medium high heat. Season pork with salt and add to skillet. Cook for 15 minutes and then flip and cook for another 10 minutes, or until cooked through and golden brown.
- Add the pork, onion, tomato sauce and pepper and pulse until a thick paste forms. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat the masa flour, salt and water on medium speed until the dough is thick and sticky. Let rest for 15 minutes.
- Add 1 cup water and 2 tablespoon oil to a small bowl and wet your hands so the dough won't stick to them.
- Take a golf ball-sized portion of dough and roll into a ball. Flatten into a disc about 4 inches in diameter. Fill the dough with 1 tablespoon of the pork and ½ teaspoon of cheese. Fold the dough over the filling so it is completely sealed.
- Working gently, press the dough into a flattened disc about 4 inches in diameter. If the pupusa cracks, just patch it with some dough. Repeat with the remaining dough and filling.
- Heat a large skillet over medium heat and brush with some canola oil. Add 3 pupupas to the skillet and cook for 3-4 minutes, or until golden brown and then flip and cook another 3-4 minutes or until golden brown. Repeat with remaining pupusas.
Notes
- Make sure you cook the pork over medium-high heat to get a nice char which is added flavor.
- If you like more heat, leave some of the seeds from the jalapeño in the filling.
- Wet your hands with some water and oil as you are shaping the dough so it doesn't stick.
- If the pupusa dough cracks, just patch it with some extra dough.
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