Pupusas with Cheese & Bean Filling
Handmade Central American corn cakes stuffed with melted cheese and refried beans, pan-fried until golden and crispy. Serve with pickled cabbage slaw (curtido) and tomato sauce for an authentic dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 11g
Ingredients
- 2 cups masa harina (corn flour for tortillas)
- 1.5 cups warm water
- ¾ cup refried beans
- 1 cup quesillo or mozzarella cheese, shredded
- ½ tsp salt
- 3 tbsp olive oil
- 1 cup tomato sauce
Instructions
- 1
Mix masa harina, warm water, and salt until dough is soft and pliable, like Play-Doh. Let rest 5 minutes.
- 2
Warm refried beans in a small pot over low heat, stirring occasionally, until soft enough to spread, ~4 minutes.
- 3
Divide dough into 8 balls. Flatten one ball into a thin disc (2 inches wide). Add 1 tbsp beans and 2 tbsp cheese to center.
- 4
Fold edges of dough over filling and gently press into a thick disc, about 3 inches wide. Repeat with remaining dough.
- 5
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 6
Fry pupusas 4–5 minutes per side until golden brown and crispy. Work in batches if needed; don't overcrowd the pan.
- 7
Warm tomato sauce in a small pot, about 2 minutes. Serve pupusas hot with sauce on the side.
Tools you’ll need
- Large skillet (12-inch cast iron or non-stick)
- Small pot
- Wooden spoon
- Measuring cups and spoons
- Mixing bowl
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