Easy Bean and Cheese Pupusas with Curtido Recipe
This traditional Salvadoran Pupusa recipe features a delicious corn masa dough filled with a savory blend of refried beans, chicken seasoning, and mozzarella cheese. Served alongside a tangy cabbage curtido, these crispy and golden pupusas are perfect for a comforting meal with vibrant flavors.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 8 pupusas
- Category: Main Dish
- Method: Frying
- Cuisine: Salvadoran
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 3 cups masa harina
- 2 tsp salt
- 2 3/4 cups warm water
- 2 tbsp avocado oil, or oil of choice; for frying
Filling Ingredients
- 15 oz. refried beans
- 1 packet chicken seasoning (preferably Goya)
- 1 cup mozzarella cheese, shredded
Curtido Ingredients
- 1/2 head green cabbage, sliced
- 1 large carrot, peeled and sliced thinly (or 1/2 cup pre-shredded carrots)
- 1/2 onion, thinly sliced
- Salt to taste
- 1/2 cup white vinegar, or apple cider vinegar
- 1/2 cup boiling water, or more
Instructions
- Prepare the Curtido: Bring a large pot of water to a boil and add the sliced cabbage. Boil until the cabbage is soft. Reserve 1/2 cup of the boiling water, then drain the rest. Transfer the cabbage to a bowl and add the peeled and sliced carrot, thinly sliced onion, salt to taste, vinegar, and the reserved hot water. Allow this mixture to marinate while you prepare the pupusas.
- Make the Filling: In a medium bowl, combine the refried beans with the chicken seasoning and shredded mozzarella cheese. Stir well to fully incorporate and set aside.
- Prepare the Dough: In a large mixing bowl, mix the masa harina and salt. Gradually add the warm water, about 1 cup at a time, mixing with your hands to form a dough. Continue until all water is absorbed and the dough reaches a consistency similar to play-doh – pliable and not sticky.
- Assemble the Pupusas: Take a small handful of dough and flatten it into a disc with your palms. Lift the edges slightly to create a shallow cup shape. Spoon 1 to 2 tablespoons of the bean, cheese, and seasoning filling into the center. Carefully fold the edges over the filling to enclose it, forming a ball. Gently press the ball flat back into a disc. Repeat until all filling is used.
- Cook the Pupusas: Heat 1 tablespoon of avocado oil in a cast iron or heavy-bottomed skillet over medium heat. Place 3 pupusas in the skillet and cook for 2 to 3 minutes until the bottoms are golden. Flip them carefully and cook for another 1 to 2 minutes until golden and cooked through. Repeat with remaining pupusas.
- Serve: Place cooked pupusas on plates and top with curtido. Optionally serve with salsa roja for added flavor. Enjoy warm.
Notes
- The dough consistency is important; it should hold together like play-doh and not crumble or be too sticky.
- If the dough is too dry, add a little more warm water, one tablespoon at a time.
- Frying in avocado oil adds a mild flavor and healthier fat option.
- For extra authenticity, add salsa roja for dipping or topping.
- The curtido can be made ahead and refrigerated to develop deeper flavor.
- Use a cast iron skillet or a heavy pan for even cooking and best crust development.
