Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cheesy Refried Bean Pupusas with Curtido and Salsa Roja Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

Pupusas are traditional Salvadoran stuffed corn tortillas, filled with refried beans and cheese, cooked on a hot skillet until golden and crispy. This recipe guides you through making the masa dough from masa harina and shaping stuffed pupusas with a delicious blend of beans and cheese, served with classic accompaniments like salsa roja and curtido.

  • Total Time: 35 minutes
  • Yield: 25 pupusas

Ingredients

Dough

  • 4 cups masa harina
  • 3 1/2 – 4 cups warm water
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons softened butter (optional)
  • 1 teaspoon Better than Bouillon Chicken Base (or 1 bouillon cube)

Filling

  • 15 oz can refried beans (or homemade)
  • 2 cups shredded mozzarella cheese (or Oaxaca cheese)

To Serve

  • 1 recipe salsa roja
  • 1 recipe curtido

Instructions

  1. Make Dough: In a large mixing bowl, combine the masa harina and kosher salt. Gradually add the warm water a little at a time, mixing with your hands until the dough reaches a soft, pliable play-dough-like consistency. Stir in the softened butter and chicken bouillon base to enhance flavor and moisture.
  2. Portion Dough: Scoop the dough into golf-ball-sized portions, dipping your hands in an oil and water mixture as needed to prevent sticking. Keep the balls covered with a damp cloth to prevent drying out as you work.
  3. Form Pupusas: Flatten each dough ball into a pancake approximately 4 inches in diameter. Place about one tablespoon of refried beans in the center, sprinkle with shredded cheese, then carefully fold the edges around the filling to seal it inside. Gently pat and press the dough back into a thin pancake shape.
  4. Cook Pupusas: Heat a large, ungreased skillet or pan over medium heat. Place the pupusas onto the hot surface and cook for about 2-4 minutes on each side, until the edges are set and the bottom develops a light golden color. Flip carefully to avoid breaking.
  5. Serve: Serve the pupusas immediately while hot, topped with fresh curtido (a pickled cabbage slaw) and homemade salsa roja for a traditional and flavorful experience.

Notes

  • Adjust water quantity as needed to achieve the right dough consistency; it should be soft but not sticky.
  • If masa dough feels dry, add water one tablespoon at a time.
  • Keeping hands wet with an oil-water mixture helps prevent sticking while forming pupusas.
  • You can customize fillings by adding cooked pork, loroco (a Central American edible flower), or other cheeses.
  • Cooking on a dry skillet is traditional, but you may lightly oil the pan if sticking occurs.
  • Pupusas are best eaten fresh and hot for optimal texture and flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Salvadoran
  • Diet: Vegetarian

Find it online: https://iamstarved.com/cheesy-refried-bean-pupusas-with-curtido-and-salsa-roja-recipe/