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Crispy Authentic Salvadoran Pupusas Recipe Easy Homemade Savory Fillings

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A quick and easy recipe for authentic Salvadoran pupusas with crispy edges and savory fillings like cheese, pork, or beans. Perfect for a comforting homemade meal that’s great for any occasion.

Ingredients

Scale
  • 2 cups masa harina
  • 1 ½ cups warm water
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil or lard
  • 1 cup queso fresco, crumbled
  • 1 cup mozzarella cheese, shredded
  • 1 cup refried beans
  • 1 cup cooked chicharrón or ground pork, seasoned and shredded
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • Optional: curtido (lightly fermented cabbage slaw)

Instructions

  1. Make the dough: In a large bowl, combine 2 cups (240g) masa harina with 1 teaspoon salt. Slowly add about 1 ½ cups (360ml) warm water while mixing with your hand or spoon until a soft, pliable dough forms. It should feel like playdough—not too dry or sticky. Let it rest for 10 minutes. If it cracks when you form a ball, add a little more water.
  2. Prepare fillings: In a small bowl, mix crumbled queso fresco (1 cup) and shredded mozzarella (1 cup). For the pork filling, sauté finely chopped onion and garlic in a bit of oil, then add shredded cooked pork or chicharrón, seasoning with salt and pepper to taste. For beans, mash refried beans until smooth. Set all fillings aside.
  3. Form pupusas: Divide dough into 8 equal balls (about 90g or 3 oz each). Flatten one ball into a thick disc (about 4 inches/10 cm diameter), place 2 tablespoons of your chosen filling in the center, then carefully fold the edges over the filling, sealing it inside. Gently flatten again into a ½-inch thick disc. Keep your hands damp to prevent sticking.
  4. Cook pupusas: Heat 2 tablespoons of oil in a cast iron skillet over medium heat. Place pupusas in the pan and cook 4-5 minutes per side until golden and crispy with browned spots. Press gently with a spatula during cooking to help seal and crisp the edges. Adjust heat if they brown too fast or remain pale.
  5. Serve hot: Remove pupusas and place on paper towels briefly to drain excess oil. Serve with curtido and salsa roja if desired.

Notes

Keep hands lightly damp when shaping pupusas to prevent sticking. Control heat carefully to avoid burning or sogginess. Rest dough for 10 minutes before shaping. Cook in batches to avoid overcrowding the pan. Leftovers can be refrigerated for up to 3 days or frozen for longer storage. Reheat in a skillet to restore crispiness.

Nutrition

Keywords: pupusas, Salvadoran pupusas, masa harina, homemade pupusas, crispy pupusas, savory pupusas, refried beans, queso fresco, chicharrón, gluten-free pupusas, vegetarian pupusas

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