Salvadorean Pupusas are pillowy bean and cheese-stuffed corn tortillas.
- 2 cups Maseca Instant Corn Masa Mix (not the kind for Tamales), available at most grocery stores or here on Amazon
- 1.5 cups water
- 2 Tablespoons vegetable oil
- 1/4 teaspoon salt
- 1 cup re-fried beans (canned or homemade)
- 1 cup shredded mozzarella cheese (or quesillo if you can find it)
- additional water and oil for your hands
- Mix maseca, water, oil, and salt in a medium bowl until well combined. Dough should be moist and have the texture of play-dough. It should not crack when pinched. If dough is too dry, add more water, 1 tablespoon at a time until the right consistency is reached.
- Cover dough and allow it to rest while mixing the filling.
- Heat re-fried beans for 30 seconds in the microwave to soften. Combine with shredded cheese.
- Divide dough into 10 equally sized portions and form into balls.
- Wet hands with a bit of water and vegetable oil to prevent sticking.
- Press dough ball out flat until it’s about 1/2″ thick.
- Add 2 tablespoons of filling mixture into the center of the dough.
- Pinch the dough closed around the filling until it forms a ball again.
- Gently press the ball back out flat until it’s about 1/2″ thick again.
- Place onto a lightly-oiled griddle over medium heat for about 2 minutes per side, or until pupusa surface begins to brown and blister.
- Serve hot with salsa or curtido.
- Any number of other fillings can be used as long as they are somewhat paste-like to be able to spread out inside the pupusa dough.
- Gluten-free: These are gluten-free!
- Vegetarian: These are vegetarian if using vegetarian re-fried beans.
- Vegan: Choose a vegan filling – refried beans, squash puree, spinach puree, etc.