Cheesy Bean Pupusas with Tangy Curtido Recipe
This authentic Pupusa recipe features handmade corn tortillas stuffed with a delicious blend of refried beans, chicken seasoning, and mozzarella cheese, served alongside a tangy homemade curtido. Perfect for a flavorful and satisfying meal inspired by traditional Salvadoran cuisine.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8-10 pupusas (serves 4) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Salvadoran
- Diet: Vegetarian
Ingredients
Scale
Dough
- 3 cups masa harina
- 2 tsp salt
- 2 3/4 cups warm water
Filling
- 15 oz. refried beans
- 1 packet chicken seasoning (preferably Goya)
- 1 cup mozzarella cheese, shredded
Curtido
- 1/2 head green cabbage, sliced
- 1 large carrot, peeled and thinly sliced (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 as needed)
For Cooking
- 2 tbsp avocado oil (or oil of choice for frying)
Instructions
- Prepare the Curtido: Bring a large pot of water to a boil. Add the sliced cabbage and boil until soft, about 3-5 minutes. Reserve 1/2 cup of the hot cabbage water, then drain the rest. Transfer the cabbage to a mixing bowl, add the carrot, onion, salt, vinegar, and reserved hot water. Stir and let the mixture sit while you prepare the pupusas, allowing the flavors to meld.
- Make the Filling: In a bowl, combine refried beans, chicken seasoning, and shredded mozzarella cheese. Stir thoroughly to create a smooth, well-incorporated filling. Set aside.
- Prepare the Dough: In a large mixing bowl, whisk together masa harina and salt. Gradually add warm water, about 1 cup at a time, mixing with your hands until the dough reaches a firm yet pliable consistency similar to play-doh. Adjust water as needed for the right texture.
- Assemble the Pupusas: Take a small handful of dough and flatten it into a disc using your palms. Carefully lift the edges to form a shallow cup. Spoon 1-2 tablespoons of the bean and cheese filling into the center. Fold the edges over the filling, forming a ball, then gently flatten it back into a disc shape, sealing the filling inside. Repeat with remaining dough and filling.
- Cook the Pupusas: Heat 1 tablespoon of avocado oil in a cast iron skillet or heavy-bottomed pan over medium heat. Place 3 pupusas in the skillet and cook for 2-3 minutes per side until golden brown and slightly crisp on the outside. Flip carefully using a spatula, cooking the other side for 1-2 minutes. Repeat with remaining pupusas, adding more oil as needed.
- Serve: Plate the cooked pupusas and top with the prepared curtido. Optionally serve with salsa roja for extra flavor. Enjoy warm for an authentic Salvadoran experience.
Notes
- Adjust water quantity slightly if the dough is too dry or too sticky.
- Chicken seasoning can be substituted with your preferred spice blend or left out for a vegetarian version.
- Use a cast iron skillet for best results as it retains heat well and gives a nice crust.
- Let the curtido marinate for at least 30 minutes if possible to enhance its flavor.
- Pupusas are best enjoyed fresh but can be reheated in a skillet before serving.
Keywords: Pupusas, Salvadoran, masa harina, refried beans, cheese, fried tortillas, curtido, traditional Latin American recipe
