Pupusas(Stuffed Corn Masa Cakes)

We grew up with a version of pupusas, but in Mexico they are called gorditas. Pupusas are one of the staple dishes from El Salvador. The difference being that pupusas are stuffed before being cooked and the gorditas are filled after being cooked.

I remember enjoying the handmade Mexican gorditas from the food vendors at the Mercado Juarez in Monterrey, Mexico as a kid. The fillings were much more than just beans, cheese or potatoes too!

I remember enjoying the handmade Mexican gorditas from the food vendors at the Mercado Juarez in Monterrey, Mexico as a kid. The fillings were much more than just beans, cheese or potatoes too!

 I like introducing and sharing foods to my friends that they may have not otherwise tried because of the limited Hispanic or Latin American restaurants in our area. Today I share with you two versions of pupusas the way I like them. One simply filled with cheese and the other with a combination of black beans and cheese. And you cannot have pupusas with out the tangy, tomato based salsa and pickled curtido(slaw).  

These pupusas in the photo above were fried a little and served with salsa verde, which is not traditional, but tasty!

Cheese Pupusas
A corn dough patty, stuffed with cheese, beans or spicy potato filling.

Yields 6 large pupusas

Ingredients

1 3/4 cups masa harina
1/2 teaspoon salt
2 cups warm water
1/2 cup shredded jack, Oaxaca or Chihuahua cheese
oil for drizzling, I used grapeseed oil
1 1/2 cups of your favorite salsa

Directions

1. In a bowl, combine all of the dry ingredients for the dough. Gradually add in the water until dough forms. If it’s too dry add a little more water. The dough should be soft and slightly loose. Cover with plastic wrap and let sit for 20 minutes.

2. Preheat a large griddle pan or skillet to medium heat for 5 minutes. Make six equal dough balls.

3. Take one ball and using your hands form a patty about 3-4 inches wide. Place some cheese in the center(about  2 or more tablespoons) and form the dough around the cheese to seal back up. Form into a patty once again, but try not to squeeze to hard or cheese will come out. The patty should be about 4 inches wide.

4. Preheat a large skillet at medium heat for 2-4 minutes. Place the stuffed pupusas in the preheated skillet. Cover with lid and cook for about 5 minutes per side or until you get some nice golden brown spots.  Once you turn them, drizzle them with a little oil to get a crispy exterior. Remove form heat and let stand for a one minute before serving. Serve with your favorite salsa or with a pickled cabbage slaw, curtido.

You can find various salsa recipes on site, including this Salsa Verde recipe. Just type Tomatillo Salsa Recipes into the search bar.

Tips~When I prepare pupusas or gorditas for one! No deep frying required. But you certainly could cook them that way, if you like. I find that if I cook them with a lid, it creates some steam and it cooks the pupusas/gorditas all the way through. This method also yields a more puffed pupusa or gordita. You can prepare arepas this same way.

I like to prepare the smaller ones for larger crowds. And the larger ones for a dinner portion.

Here is a larger size pupusa filled with black beans and cheese. The salsa is typically very mild and tomato based. The quick pickled curtido or cabbage slaw is served on top or on the side. You want to prepare the salsa and curtido first before the pupusas. This way theflavors have time to combine well.  

Cooked version of curtido, cabbage slaw.

Easy fresh curtido with no cooking involved is another option. Simply combine finely shredded cabbage with jalapeño and or red fresno thinly sliced. Mix in some thin sliced onion, shredded carrot, oregano, salt and pepper. Finish by mixing in a little apple cider vinegar diluted with some water. Just enough to coat all of the ingredients. Pictured below is the fresh, uncooked version.

Black Bean Pupusas with Curtido and Salsa

This is my Mexican twist on homecooked pupusas. These pupusas are like stuffed Mexican gorditas de maiz.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Latin American

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 45 minutes minutes

Servings: 10 Pupusas

Ingredients

For Salsa

• 1 large can whole tomatoes or poach 5 roma tomatoes is boiling water until skins start to tear away.
• 1 small sweet onion sauteed
• 1 jalapeño sauteed
• 2 cloves garlic sauteed
• 4 teaspoon chicken bouillon powder
• 1 1/2 cups water
• oregano
• pepper
• salt to taste

For Masa

• 3 1/2 cups masa harina
• 1 teaspoon salt
• almost 4 cups of hot water

You Will Also Need:

• 1 1/2 cups black beans or pinto refried mixed with 1/2 to 3/4 cup shredded Monterey Jack.

For Curtido- Quick Pickled Cabbage Slaw

• 6 cups cabbage shredded
• 1 cup carrots shredded
• 1/2 cup purple or sweet onion sliced thin
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon crushed oregano
• 1/3 to 1/2 cup apple cider
• salt to taste
• olive oil

Instructions

Directions

• For The Salsa: Saute the onion, jalapeño and garlic in a little olive oil just until soft. Transfer to the blender. Add all of the remaining ingredients to the blender. Blend on high until smooth. Preheat 2 tablespoons of olive oil to medium heat for 2 minutes. Add salsa to hot oil and cook on low for 20 to 25 minutes.
• For Curtido: In a large skillet, heat 2 tablespoons of olive oil to medium heat. Add the onion, crushed red pepper flakes and salt to taste. Saute for a minute. Add the oregano, cabbage, carrots and vinegar. Stir well to combine. Season with salt, to taste. Remove from heat and let cool to room temperature.
•  For Masa: In a bowl, combine masa harina and salt. Gradually add in the water until dough forms. Knead the masa for a few minutes. If it's too dry add a little more water. And if it's too sticky, add a little more masa harina. Shape and form six equal balls. Keep covered with plastic.
• Preheat a large griddle pan or skillet to medium heat for 5 minutes.
• Take one ball and using your hands form a patty about 4 inches wide. You can use water or a little oil on your hands to make this easier. Place some filling in the center(about 2 full tablespoons) and form the dough around the filling to seal back up. Form into a patty once again, but try not to squeeze to hard or filling will come out. The patty should be about 4-5 inches wide.
• Place the stuffed pupusas in the preheated surface. Cover with lid and cook for about 3-5 minutes per side or until you get some nice golden brown spots. Once you turn them, drizzle them with a little oil to get a crispy exterior. Adding the oil is optional. Remove form heat and let stand for a one minute before serving. Serve with your favorite salsa or with a pickled cabbage slaw, curtido.

Notes

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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