ike its kissing cousin, the Mexican gordita, Salvadoran pupusas are a stellar corn flour pancake stuffed with fillings such as shredded cheese and braised meats, then griddled. Pupusas have the advantage of being stuffed before they’re cooked, ensuring an irresistible gooey layer of cheese inside. Our recipe features a simple refried bean filling in addition to melted Oaxacan cheese, and gets topped with curtido, a simple cabbage, carrot and onion slaw.
Why this recipe works:
Two basic fillings—refried beans and shredded cheese—keep things simple, allowing you to focus on forming the pupusa shells. Plus, the thick, not-too-wet fillings won’t leach out of the delicate pupusas as you stuff and griddle them.
The masa harina dough comes together in a matter of minutes and brings a ton of homemade flavor to the dish.
The quick, refreshing curtido slaw adds brightness and acidity to the flavorful beans and rich cheese.
