Lunch / Dinner
Bean & Cheese Pupusas
No need to jet off to Central America for this traditional Salvadoran favorite. Making these tasty treats at home is easier than you may think. Follow our simple step-by-step process and you’ll be feeling like a master pupusa maker in no time!
Pupusas were all the rage in the Test Kitchen. Some of us had never had a pupusa before, while others talked about standing in line to order them at a food truck or farmer’s market. Needless to say, we all eagerly awaited taste panel every time Robin made pupusas. And boy did she knock them out of the ballpark. With two oh-so-satisfying fillings to choose from — Bean & Cheese or Pork & Cheese — you’re going to have a hard time deciding which filling to start with. Better yet, double the Masa Dough recipe and give both fillings a try. You won’t be sorry if you have leftovers.
Ingredients
When it comes to pupusas, the filling is meant to be smooth. This is why the pork gets pulsed into a paste in a food processor after cooking.
Instructions
Sauté onion with cumin and coriander in 2 tsp. oil in a skillet over medium heat until onion softens, 3–5 minutes.
Stir in beans and their liquid; bring to a simmer. Crush beans with a potato masher until mostly smooth. Cook beans until thick and bubbly; season with lime juice, salt, and pepper.
Fill a shallow dish with water and 3 Tbsp. oil to wet your hands and keep dough from sticking.
Working one dough ball at time, press a deep indent into the ball, then work it into a bowl shape with a ¼-inch-thick edge.
Place about 1 Tbsp. pork mixture into bottom of “bowl,” then top with 1 Tbsp. cheese. Using moist fingers, carefully bring edges of dough together, enclose filling, and press to seal. Roll the ball in your hands until smooth. Carefully press pupusa into a flat round about ¼-inch thick. If edges crack, smooth them with a wet finger. Place pupusa on prepared baking sheet; cover. Repeat procedure with remaining dough and fillings.
Lightly coat a large cast-iron skillet or griddle with oil and heat over medium until shimmering. Fry pupusas, in batches, turning once, until well browned and crisp, about 4 minutes per side; drain on a paper-towel-lined-plate.
Serve pupusas with Curtido, Salsa Rojo, and lime wedges.
Dipping your hands in water and oil keeps the dough from sticking to your hands while also hydrating the dough.
Fold up sides of dough around the filling, pinching dough at the top, to completely enclose.
Pinch off some extra dough from the side of the pupusa to press over any holes to enclose the filling.
Cook the pupusas in a lightly oiled skillet, or griddle, until lightly browned before flipping.
Nutritional Facts
Nutritional Facts
Per pupusa
Calories: 192
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 236mg 9%
Carbs 29g 9%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.