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Salvadoran Pupusas

Salvadoran Pupusas

With Hispanic Heritage Month kicking off in a few weeks, we thought this delicious Salvadoran dish would be a great way to celebrate. It is savory, cheesy and sure to be a hit with friends and family.


  • 2 cups coarsely grated mozzarella
  • 1 cup canned kidney beans, rinsed and drained
  • 1 cup finely chopped chicharrón
  • 4 cups corn tortilla flour
  • 3 cups water, room temperature
  • Salt


  • Toss cheese, beans, chicharrón and a pinch of salt in a large bowl.
  • Press mixture firmly into small balls for filling. Roughly a dozen.
  • Combine tortilla flour, water, and a pinch of salt in a large bowl and knead until dough forms.
  • Line a tray with plastic wrap.
  • Flatten 1/4 cup dough into a 4-inch disk. Place filling in the disk and wrap it into a smooth ball.
  • Flatten, keeping filling hidden. Place Reflattened disks on lined tray and cover with plastic wrap. Repeat with remaining dough and filling.
  • Heat a pan over medium heat.
  • Brush lightly with oil or cooking spray.
  • Cook pupusas until browned and crusty.
  • Serve immediately.


Try serving with a variety of hot sauce or Curtido, the traditional slaw that often accompanies this dish.

Inspired by and adapted from: Mamas Latinas