This Salvadoran Pupusas recipe comes together in about 30 minutes and is perfect for a fun Breakfast meal that your family will love!
What You’ll Need for Salvadoran Pupusas
Here’s what you’ll need to create those mouthwatering Salvadoran Pupusas. Let’s dive in and see how each ingredient plays a role!
- 4 cups masa harina: This is your base. If you’ve never used masa harina, it’s a finely ground corn flour that gives pupusas their unique texture.
- 2 cups warm water: To help bind the masa harina. Adjust as you go; you want a dough that’s moist but not sticky!
- 0.5 cup vegetable oil: Perfect for frying, giving the pupusas that beautiful golden crust!
- 1 (12-ounce) package of bacon: What? Bacon? Yes! It’s the secret ingredient to make the filling super flavorful. (Vegetarians? You could totally skip this or swap it for mushrooms!)
- 1 cup grated Monterey Jack cheese: The gooey, melty goodness that every bite deserves.
- 4 tomatoes, halved: These will add a fresh twist to the filling.
- 1 green bell pepper: For that crunch and a pop of color.
- 2 cloves garlic, minced: Because garlic makes everything better!
- Salt, to taste: A couple of pinches is all you need.
For the Curtido (Salvadoran Cabbage Slaw):
- 0.5 head of cabbage, shredded: Crunchy and green, this is a must for garnishing.
- 1 large carrot, peeled and grated: Adds sweetness and color, it’s pretty!
- 1 cup white vinegar: A tangy kick that complements the savory pupusas beautifully.
- 3 scallions, minced: A dash of freshness.
- 2 tablespoons dried oregano: For a hint of herbaceous flavor.
- 1 pinch crushed red pepper flakes: If you want a little heat, go for it!
Step-by-Step Instructions
Are you ready to create some magic in your kitchen? Let’s make those Salvadoran Pupusas!
Make Your Salsa Roja: Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and a couple pinches of salt in a saucepan over medium-low heat. Cook for about 20 minutes until the veggies are nice and soft. It’ll smell heavenly, trust me. Allow it to chill for 10 minutes, then put half of this salsa in a blender. Cover, and pulse it a few times (careful not to burn yourself!), then blend until smooth. Do the same with the remaining salsa. Back into the saucepan it goes, simmer for another 10 minutes, stirring occasionally, and allow to cool completely.
Prep That Cabbage and Carrot: In a large bowl, toss in the shredded cabbage and grated carrot. Pour 4 cups of boiling water over them and let it sit for 5 minutes. Drain it well. Now, mix in the vinegar, minced scallions, oregano, and red pepper flakes. Give it a stir, then let it chill while you’re getting those pupusas ready.
Cook the Bacon: In a large skillet over medium-high heat, add the bacon. Cook it until it’s almost crispy, about 5 to 7 minutes. Take it out, leaving the grease in the pan (unless you’re watching your waistline). Toss the bacon in a food processor along with those halved tomatoes, green bell pepper, Monterey Jack cheese, and minced garlic. Blend it until it all comes together beautifully. Don’t be shy with the salt!
Prepare the Pupusa Dough: In a bowl, mix the masa harina with ½ cup of water. Gradually add more water, about 2 tablespoons at a time, mixing well after each addition. You want a dough that holds together without being sticky, think “moist but firm.” Cover it with a damp towel to keep it nice and soft.
Fry Up Those Pupusas: Heat ½ cup of oil in your skillet over medium-high heat. Now, take a golf-ball-sized piece of dough, roll it into a ball, and use your thumb to poke a hole in it, just like making a tiny pupusa pocket! Fill the pocket with a little bit of that chicharron mixture, close it up snugly, and then flatten it out into a thick tortilla shape. Place it carefully in the skillet and fry for about 2 minutes on each side until they’re golden brown and calling your name. Repeat until you’ve used up all the dough!
Serve ’em Up: Now for the grand finale! Every pupusa deserves a generous scoop of the curtido and a good drizzle of salsa roja on top. Yum!
If you loved this Salvadoran Pupusas recipe, be sure to check out my be sure to check out my Salvadoran Chicken Sandwiches or my Ranch-style Eggs!
And, if you love Salvadorian cuisine, make sure to check this Full Guide Salvadorian Breakfast Recipes.
What Makes This Recipe Special
Quick & Easy
This pupusa recipe comes together in under 30 minutes, making it perfect for busy weeknights when you don’t have time to spend hours in the kitchen.
Crowd-Pleaser
I guarantee that the whole family will love these! Kids adore the customizable fillings, and it’s fun for them to help shape their own pupusas.
Comfort Food
Loaded with tons of flavor, these pupusas are the perfect comfort food. The crispy exterior paired with gooey cheese and savory filling makes for a delicious bite each time.
Customizable
Seriously, the secret to a delicious pupusa is that they can be made with whatever ingredients you have. Use leftover proteins, unique veggies, or even switch out the cheese for something different.
Perfect for Meal Prep
Make a big batch, and you can freeze extras for those nights when you just don’t feel like cooking. Pupusas keep well, and reheating couldn’t be easier!
Serving & Storage Tips
What to Serve With This
These Salvadoran Pupusas are delightful on their own, but they shine even brighter when you serve them alongside some fresh avocado, lime wedges, and a simple salad for a complete meal. A side of black beans or Mexican rice wouldn’t hurt, either!
Storage
Leftovers? No problem! Pupusas keep in the fridge for up to 3 days in an airtight container. I always recommend heating them up in a skillet to keep that crunchy texture intact!
Reheating Instructions
To reheat, simply pop them back in a hot skillet for a couple of minutes on each side. This will bring back their golden crispiness and melt the cheese just right.
Freezer Friendly
Yes! These are freezer-friendly too. Just ensure they’re fully cooled, layer them in an airtight container with parchment paper in between, and they can last up to 3 months in the freezer.
Whether it’s for a family dinner or a special get-together, these Salvadoran Pupusas are sure to impress! You’ll find that they elevate your weeknight meals into something extra special. And I can’t help but smile at how much everyone enjoys being part of the cooking process too.
So what are you waiting for? Get in the kitchen and whip up a batch of these amazing pupusas today!
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Quick and Easy Pupusas
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and customizable comfort food recipe that comes together in under 30 minutes.
Ingredients
- 4 cups masa harina
- 2 cups warm water
- 0.5 cup vegetable oil
- 1 (12-ounce) package of bacon
- 1 cup grated Monterey Jack cheese
- 4 tomatoes, halved
- 1 green bell pepper
- 2 cloves garlic, minced
- Salt, to taste
- 0.5 head of cabbage, shredded
- 1 large carrot, peeled and grated
- 1 cup white vinegar
- 3 scallions, minced
- 2 tablespoons dried oregano
- 1 pinch crushed red pepper flakes
Instructions
- Make your salsa roja by combining tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat for 20 minutes. Chill for 10 minutes, blend until smooth, return to saucepan and simmer for another 10 minutes.
- Prep the cabbage and carrot by mixing them with boiling water for 5 minutes, then drain and mix in vinegar, scallions, oregano, and red pepper flakes.
- Cook the bacon in a skillet until crispy, then blend with tomatoes, green bell pepper, cheese, and garlic, adding salt to taste.
- Mix masa harina with water, knead into dough, cover with a damp towel.
- Fry pupusas by filling dough balls with the chicharron mixture and cooking in heated oil for about 2 minutes on each side until golden brown.
- Serve hot with curtido and salsa roja on top.
Notes
These pupusas can be customized with different fillings and are perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Salvadoran
Nutrition
- Serving Size: 1 pupusa
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg