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    You Are Here: Home → Appetizers

    Salvadoran Pupusas

    May 2, 2020 | Updated May 4, 2021 by Ryan 4 Comments

    2992 shares
    Jump to Recipe Print Recipe
    homemade pupusa cut in half on top of other pupusas on blue plate
    Salvadoran pupusas on blue plate with glass bowl of guacamole
    overhead shot of Salvadoran pupusas on blue plate with guacamole

    This post may contain affiliate links. Please read my disclosure.

    These Salvadoran pupusas are basically stuffed flatbread with pork and cheese, which make for a great snack, appetizer or entree.

    Salvadoran pupusas on blue plate with glass bowl of guacamole

    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!

    Jump to:
    • Recipe Ingredients
    • How to Make Pupusas
    • What is a Pupusa?
    • What is Masa Harina?
    • Variations
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Salvadoran Pupusas
    overhead shot of Salvadoran pupusas on blue plate with guacamole

    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

    1. 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.
    2. Add the pork, onion, tomato sauce and pepper and pulse until a thick paste forms. Set aside.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    process shots of how to make pupusas

    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.
    homemade pupusa cut in half on top of other pupusas on blue plate

    Similar Recipes

    • Shrimp Empanadas
    • Skillet Nachos
    • Chicken Fajita Quesadillas
    • Vegetarian Empanadas
    • Carne Asada Nachos

    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.

    overhead shot of Salvadoran pupusas on blue plate with guacamole
    Print Recipe
    5 from 4 votes

    Salvadoran Pupusas

    These Salvadoran pupusas are basically stuffed flatbread with pork and cheese, which make for a great snack, appetizer or entree.
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Appetizer
    Cuisine: Salvadoran
    Servings: 14
    Calories: 213kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1pupusa | Calories: 213kcal | Carbohydrates: 22g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 38mg | Sodium: 403mg | Potassium: 30mg | Fiber: 2g | Sugar: 2g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!

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    Comments

    1. Jenny Allen says

      March 16, 2022 at 11:48 am

      5 stars
      As a Salvadoran, I’m super excited to see this recipe being shared! I would like to suggest trying pupusas with curtido, “pickled cabbage” and salsa roja, “red salsa.” These are the typical sides eaten with pupusas.

      Reply
      • Ryan says

        March 16, 2022 at 7:41 pm

        I love pickled cabbage. Great suggestion!

        Reply
    2. Aida says

      September 22, 2022 at 6:45 pm

      What do you put in the picked cabbage.

      Reply
      • Ryan says

        September 22, 2022 at 7:52 pm

        You can try this recipe.

        Reply

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