I’m sharing my easy Bean Pupusas recipe, plus a quick curtido and simple filling ideas so you can customize them for lunch, dinner or a snack.

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I love the slight crunch and molten center of pupusas, and this Pupusa Recipe still makes me curious no matter how many times I fold them. I usually keep masa harina (Maseca) on hand and a tub of refried beans in the fridge so I can throw together Bean Pupusas on a whim.

People ask me How Do You Make Pupusas all the time, like it has to be fancy. It doesnt.

There’s so much room to play with fillings, and when you pair them with curtido it turns a snack into a story. I still burn one now and then, but thats part of learning.

Ingredients

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Ground corn flour, high in carbs and fiber, gives dough structure and earthy corn flavor.
Creamy punch of plant protein and fiber, adds savory richness and a bit of salt.
Melty cheese adding protein and fat, mild salty taste that helps bind fillings.
Crunchy cabbage gives vitamin C and fiber, stays tangy after pickling, freshens each bite.
Makes curtido sour and bright, low calories, helps preserve and soften veggies faster.
Sweet crunchy carrots add beta carotene and color, balance the sour curtido notes.
Ripe tomatoes bring acidity and natural sweetness, add vitamin A and juicy texture.

Ingredient Quantities

3 cups masa harina (Maseca)

2 to 2 1/4 cups warm water

1 teaspoon fine salt

1 tablespoon vegetable oil or lard optional

2 cups refried beans

2 cups shredded queso quesillo or mozzarella

4 cups thinly sliced green cabbage for curtido

1 cup shredded carrots for curtido

1/2 small white onion thinly sliced for curtido

1 cup distilled white vinegar for curtido

1/2 cup water for curtido

1 teaspoon dried oregano for curtido

1 teaspoon salt for curtido

1/4 teaspoon crushed red pepper flakes optional for curtido

2 medium tomatoes for salsa roja optional

1/4 small white onion for salsa roja optional

1 garlic clove for salsa roja optional

1/2 teaspoon salt for salsa roja optional

1/4 cup water for salsa roja optional

How to Make this

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1. Make the curtido first so it can mellow: toss 4 cups thinly sliced green cabbage, 1 cup shredded carrots, 1/2 small white onion (thinly sliced), 1 tsp dried oregano, 1 tsp salt and 1/4 tsp crushed red pepper flakes (optional) in a big bowl; pour in 1 cup distilled white vinegar and 1/2 cup water, massage it a bit so the cabbage wilts, cover and let sit at least 30 minutes or refrigerate overnight for best flavor.

2. Mix the masa dough: in a bowl combine 3 cups masa harina with 1 tsp fine salt and 1 tbsp vegetable oil or lard (optional), slowly add 2 cups warm water while stirring until a soft, pliable dough forms; if it feels dry add up to the extra 1/4 cup water, if too sticky add a little more masa. cover with a damp towel and rest 10 minutes.

3. Prep the filling: warm 2 cups refried beans slightly so they spread easy, shred 2 cups queso quesillo or mozzarella; you can mix some beans and cheese together or layer them when filling, either works.

4. Portion the dough: divide dough into golf ball sized pieces (you should get about 12); keep the unused dough under the damp towel so it does not dry out.

5. Shape and fill: flatten a dough ball into a 1/4 inch thick disc with your palms or between two pieces of plastic, place about 1 to 2 tablespoons refried beans and 1 to 2 tablespoons cheese in the center, fold the edges up and pinch to seal good, then gently flatten into a 1/3 inch thick disk; if the dough cracks wet your fingers a little and press the crack closed.

6. Heat and cook: heat a cast iron skillet or nonstick griddle over medium heat, lightly oil it if you used no fat in the dough, cook each pupusa about 3 to 4 minutes per side until golden brown spots appear and the cheese is melted; press gently with a spatula while flipping but don’t squeeze out the filling.

7. Finish thicker ones: if a pupusa seems thick and the outside is browning before the inside cooks, cover the pan for 30 to 60 seconds to help the cheese melt through without burning the outside.

8. Make quick salsa roja (optional): char 2 medium tomatoes, 1/4 small white onion and 1 garlic clove in the hot pan until soft and a bit blackened, blend with 1/2 tsp salt and 1/4 cup water until smooth, then simmer a minute to tighten the flavor.

9. Serve and store: plate hot pupusas with curtido and salsa roja, eat right away for best texture; curtido keeps in the fridge up to a week and reheated pupusas can be warmed in a skillet to revive the crisp spots.

Equipment Needed

1. Large mixing bowl (for tossing curtido and mixing the masa), you’ll need something roomy
2. Cutting board and a sharp chef’s knife (for cabbage, onion, tomatoes)
3. Measuring cups and spoons (3 cup, 1 cup, 1 tsp etc)
4. Box grater or fine grater (for shredding queso quesillo or mozzarella)
5. Cast iron skillet or nonstick griddle (hot and steady heat to cook pupusas)
6. Sturdy spatula or turner (to flip and press gently without squishing the filling)
7. Plastic wrap or two sheets of plastic and a damp towel (for flattening/keeping dough from drying; tortilla press optional)
8. Blender or small food processor (optional, for the quick salsa roja)

FAQ

Q: What should the masa dough feel like and how much water do I really need?
A: Aim for a soft, playdough like dough thats not sticky, about 2 to 2 1/4 cups warm water for 3 cups masa harina. Start with 2 cups, knead, then add water a tablespoon at a time if it feels dry. If it gets too wet add a little more masa harina.

Q: My dough cracks when I try to form pupusas, what do I do?
A: Cracking means the dough is too dry. Wrap it, add a few drops of warm water and knead until smooth. Let it rest 10 minutes covered so the masa hydrates, that usually fixes it.

Q: How much filling do I use and how do I seal pupusas so they dont burst?
A: Use about 2 tablespoons refried beans and 1 to 2 tablespoons cheese per pupusa, dont overfill. Make a patty, add filling in the center, fold and pinch well, then gently flatten. Wetting the edges with a little water helps seal them tight.

Q: Best way to cook them so cheese melts but they dont burn?
A: Preheat a nonstick skillet or griddle over medium heat. Cook about 3 to 4 minutes per side until golden and slightly blistered, press gently once or twice with a spatula. If theyre browning too fast lower the heat and cook a bit longer.

Q: How long do curtido and salsa keep and can I make them ahead?
A: Yes make them ahead. Curtido tastes better after a few hours and keeps in the fridge up to 1 week. Salsa roja will keep 3 to 4 days refrigerated. Both help flavors meld, so make them the day before if you can.

Q: Can I freeze pupusas or reheat leftovers?
A: You can freeze uncooked or cooked pupusas. Flash freeze them on a tray then bag for up to 2 months. To reheat from frozen cook on a skillet 5 to 7 minutes per side on low medium till heated through. For leftover cooked ones reheat in skillet or oven for best texture, microwave will work but gets soggy.

Pupusa Recipe Substitutions and Variations

Masa harina (3 cups): use fresh masa (masa fresca or masa nixtamalizada) 1:1 if you can get it from a tortilleria, it gives the best texture. If not, another brand of masa harina is fine but dont use regular cornmeal cause it wont bind or taste right.
Refried beans (2 cups): swap with mashed pinto or black beans (canned or home cooked), same volume; add a splash of oil or a little lard while mashing to match the creamy mouthfeel.
Queso quesillo or mozzarella (2 cups): try Oaxaca cheese or Monterey Jack for similar melt and stretch, low moisture mozzarella works too. Avoid strong aged cheeses theyll overpower the pupusa.
Distilled white vinegar for curtido (1 cup): use apple cider vinegar or white wine vinegar 1:1 for a milder tang, or lime juice for a brighter, fresher punch but taste and adjust salt to keep the balance.

Pro Tips

1) Get the masa feel right by small adjustments, not big ones. If the dough cracks when you press it add water a few drops at a time, if it sticks to your hands dust with a little masa. A bit of fat in the dough will make the finished pupusas softer and less likely to tear while you stuff them.

2) Don’t overfill and seal well. Make a shallow bowl in the dough for the filling and keep the rim clean, wet your fingertips to smooth any tiny cracks, then press the seam tightly. Overfilling is the main reason cheese or beans ooze out and make a mess.

3) Control the heat, not just the clock. A hot pan gives color but if it’s too hot the outside will burn before the cheese melts. Cook at moderate heat, flip carefully, and if the outside is getting too dark cover the pan for a short bit so the inside can catch up.

4) Make the curtido and salsa ahead, and tweak for balance. Let the curtido mellow at least a few hours, and if it’s too sharp add a sprinkle of sugar or drain some vinegar. For salsa, char the veggies for depth, then simmer to concentrate the flavor if it’s too watery.

Pupusa Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my easy Bean Pupusas recipe, plus a quick curtido and simple filling ideas so you can customize them for lunch, dinner or a snack.

Servings

servings

Calories

361

kcal

Equipment: 1. Large mixing bowl (for tossing curtido and mixing the masa), you’ll need something roomy
2. Cutting board and a sharp chef’s knife (for cabbage, onion, tomatoes)
3. Measuring cups and spoons (3 cup, 1 cup, 1 tsp etc)
4. Box grater or fine grater (for shredding queso quesillo or mozzarella)
5. Cast iron skillet or nonstick griddle (hot and steady heat to cook pupusas)
6. Sturdy spatula or turner (to flip and press gently without squishing the filling)
7. Plastic wrap or two sheets of plastic and a damp towel (for flattening/keeping dough from drying; tortilla press optional)
8. Blender or small food processor (optional, for the quick salsa roja)

Ingredients

3 cups masa harina (Maseca)
2 to 2 1/4 cups warm water
1 teaspoon fine salt
1 tablespoon vegetable oil or lard optional
2 cups refried beans
2 cups shredded queso quesillo or mozzarella
4 cups thinly sliced green cabbage for curtido
1 cup shredded carrots for curtido
1/2 small white onion thinly sliced for curtido
1 cup distilled white vinegar for curtido
1/2 cup water for curtido
1 teaspoon dried oregano for curtido
1 teaspoon salt for curtido
1/4 teaspoon crushed red pepper flakes optional for curtido
2 medium tomatoes for salsa roja optional
1/4 small white onion for salsa roja optional
1 garlic clove for salsa roja optional
1/2 teaspoon salt for salsa roja optional
1/4 cup water for salsa roja optional

Directions

Make the curtido first so it can mellow: toss 4 cups thinly sliced green cabbage, 1 cup shredded carrots, 1/2 small white onion (thinly sliced), 1 tsp dried oregano, 1 tsp salt and 1/4 tsp crushed red pepper flakes (optional) in a big bowl; pour in 1 cup distilled white vinegar and 1/2 cup water, massage it a bit so the cabbage wilts, cover and let sit at least 30 minutes or refrigerate overnight for best flavor.
Mix the masa dough: in a bowl combine 3 cups masa harina with 1 tsp fine salt and 1 tbsp vegetable oil or lard (optional), slowly add 2 cups warm water while stirring until a soft, pliable dough forms; if it feels dry add up to the extra 1/4 cup water, if too sticky add a little more masa. cover with a damp towel and rest 10 minutes.
Prep the filling: warm 2 cups refried beans slightly so they spread easy, shred 2 cups queso quesillo or mozzarella; you can mix some beans and cheese together or layer them when filling, either works.
Portion the dough: divide dough into golf ball sized pieces (you should get about 12); keep the unused dough under the damp towel so it does not dry out.
Shape and fill: flatten a dough ball into a 1/4 inch thick disc with your palms or between two pieces of plastic, place about 1 to 2 tablespoons refried beans and 1 to 2 tablespoons cheese in the center, fold the edges up and pinch to seal good, then gently flatten into a 1/3 inch thick disk; if the dough cracks wet your fingers a little and press the crack closed.
Heat and cook: heat a cast iron skillet or nonstick griddle over medium heat, lightly oil it if you used no fat in the dough, cook each pupusa about 3 to 4 minutes per side until golden brown spots appear and the cheese is melted; press gently with a spatula while flipping but don't squeeze out the filling.
Finish thicker ones: if a pupusa seems thick and the outside is browning before the inside cooks, cover the pan for 30 to 60 seconds to help the cheese melt through without burning the outside.
Make quick salsa roja (optional): char 2 medium tomatoes, 1/4 small white onion and 1 garlic clove in the hot pan until soft and a bit blackened, blend with 1/2 tsp salt and 1/4 cup water until smooth, then simmer a minute to tighten the flavor.
Serve and store: plate hot pupusas with curtido and salsa roja, eat right away for best texture; curtido keeps in the fridge up to a week and reheated pupusas can be warmed in a skillet to revive the crisp spots.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.