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Classic Central American Pupusas

Join the culinary journey to Central America. Relish the warm, stuffed corn tortillas known as Pupusas, filled with homemade flavorful red bean paste, caramelized onions, and queso fresco, a rich fresh cheese. This recipe provides explicit instructions, ensuring perfect results every time.
1
50 min
TOTAL TIME
434
CALORIES
$0.44
PER SERVING
Classic Central American Pupusas
Ingredients
FILLING
8 SERVINGS
Vegetable Oil
1 tbsp vegetable oil
White Onion
1 medium white onion
finely diced
Red Kidney Beans
15 oz red kidney beans
drained and rinsed
Queso Fresco
4 oz queso fresco
crumbled
DOUGH
Olive Oil
2 tbsp olive oil
Warm Water
2 1/2 cups warm water
Kosher Salt
2 tsp kosher salt
Corn Masa Flour
3 cups corn masa flour
Directions
FILLING
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
1
Heat the vegetable oil in a large nonstick skillet over medium heat.
2
Add the finely diced onion and cook, stirring occasionally, until it becomes soft and lightly caramelized.
3
Add the red kidney beans to the skillet, mashing them with a spoon or a potato masher until a paste forms.
4
Fold in the crumbled queso fresco and set aside.
DOUGH
5
In a large bowl, combine the corn masa flour, salt, warm water, and olive oil. Mix well until a sticky dough forms.
6
Let the dough rest for 15 minutes.
ASSEMBLY
7
Divide the dough into 8 equal parts. Flatten each piece in your hand, making a small well in the center.
8
Spoon the bean and cheese mixture into the well and fold the dough over to seal the filling inside. Smooth out into a disc.
9
Heat a griddle or large nonstick pan over medium heat.
10
Cook the pupusas for about 5 minutes on each side, until golden brown and fully cooked.
11
Serve the pupusas hot, relishing the soft corn tortilla enveloping the well-seasoned beans and melted cheese.
Health Info
Macros
67g
CARBS
11g
FAT
19g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
How can I avoid the dough from falling apart when I am stuffing it?
What is the best way to seal pupusas?
Is it necessary to use a tortilla press?
How can I keep the pupusas from sticking to the griddle?
Why are my pupusas getting hard?
What are traditional fillings for pupusas?
Can I make my pupusas ahead of time and cook them later?
I can't form a perfect round shape, does that matter?
What should I serve with pupusas?
Can I bake or deep fry pupusas instead of grilling them?