Salvadoran Breakfast Pupusa Plate
Handmade corn pupusas stuffed with refried beans, cheese, and seasoned ground meat, served with pickled cabbage slaw and tomato salsa. A traditional Salvadoran breakfast that's crispy outside, tender inside.
- Total time
- 45 min
- Servings
- 2
- Calories
- 680
- Protein
- 28g
Ingredients
- 2 cups masa harina (corn flour for tortillas)
- 1.5 cups warm water
- ½ lb ground beef
- 1 cup refried beans
- 1 cup mozzarella cheese, shredded
- 3 cups green cabbage, thinly sliced
- ¼ cup white vinegar
- 2 whole Roma tomatoes, diced
- ½ whole jalapeño, minced
Instructions
- 1
Brown ground beef in a 10-inch skillet over medium-high, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 2
Season beef with salt and pepper. Transfer to a plate and let cool.
- 3
Toss cabbage with vinegar and 1 tsp salt in a bowl. Set aside.
- 4
Stir tomatoes, jalapeño, and a pinch of salt together in a small bowl for salsa.
- 5
Mix masa harina with warm water until a soft dough forms, ~2 minutes. Rest 5 minutes.
- 6
Wet your hands. Flatten one handful of dough into a 3-inch disc on plastic wrap.
- 7
Spoon 1 tbsp beans, 1 tbsp cooked beef, and 2 tbsp cheese into the center.
- 8
Fold edges over filling and gently press into a thick disc, 0.25-inch thick.
- 9
Heat 2 tbsp oil in the skillet over medium-high until it shimmers, ~90 seconds.
- 10
Pan-fry pupusas 3–4 minutes per side until deep golden and crispy, working in batches.
- 11
Plate pupusas and top with pickled cabbage and tomato-jalapeño salsa.
Tools you’ll need
- 10-inch nonstick skillet
- medium mixing bowl
- small bowl
- plastic wrap
- spoon
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