With Cheese or Savory Meat Filling

Pupusas are El Salvador’s national treasure—thick, hand-formed corn tortillas stuffed with cheese, beans, or meat, and griddled to golden perfection. In Chef Ed’s version, you’ll learn how to make traditional pupusas de queso (with cheese) and pupusas revueltas (with meat), served hot with classic curtido (pickled cabbage slaw) and salsa roja.Keywords: pupusas, Salvadoran food, cheese pupusa, pupusas revueltas, masa harina recipe, Chef Ed, curtido slaw, salsa roja, Central American street food, grilled pupusa, gluten-free Latin food, Latin comfort food, pupusas de queso, pork pupusa, authentic pupusas, Loroco filling, homemade tortillas, Salvadoran cuisine, El Salvador recipes, Latin cheese dish, Latin American cuisine, fermented cabbage, healthy Latin meals, corn tortilla pupusa, stuffed masa dough, cheesy Latin snack, meat and cheese pupusa, pupusas tradition, Chef Ed pupusa recipe

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8 pupusas

Ingredients

For the Dough:

  • 2 cups masa harina (corn flour, like Maseca)
  • 1 1/4 cups warm water
  • 1/2 teaspoon salt

For the Cheese Filling:

  • 2 cups grated quesillo, mozzarella, or Oaxaca cheese
  • Optional: 1/4 cup finely chopped loroco (Central American edible flower)

For the Meat Filling (Pupusas Revueltas):

  • 1 cup ground pork or shredded cooked beef or chicken
  • 1/2 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • Oil for sautéing

For the Curtido (Pickled Cabbage Slaw):

  • 2 cups shredded cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup thinly sliced red onion
  • 1/2 cup vinegar
  • 1/4 cup warm water
  • 1/2 teaspoon oregano
  • Salt to taste

For the Salsa Roja (Tomato Sauce):

  • 3 tomatoes

  • 1/4 onion
  • 1 garlic clove
  • 1/4 green bell pepper
  • 1/2 teaspoon salt
  • 1/2 cup water

Instructions

1. Make the Curtido

In a bowl, combine cabbage, carrot, and onion. In a separate cup, whisk vinegar, water, oregano, and salt. Pour over the slaw and toss. Let it marinate at least 30 minutes (or overnight in the fridge for best flavor).

2. Prepare the Salsa Roja

Blend tomatoes, onion, garlic, bell pKeywords: pupusas, Salvadoran food, cheese pupusa, pupusas revueltas, masa harina recipe, Chef Ed, curtido slaw, salsa roja, Central American street food, grilled pupusa, gluten-free Latin food, Latin comfort food, pupusas de queso, pork pupusa, authentic pupusas, Loroco filling, homemade tortillas, Salvadoran cuisine, El Salvador recipes, Latin cheese dish, Latin American cuisine, fermented cabbage, healthy Latin meals, corn tortilla pupusa, stuffed masa dough, cheesy Latin snack, meat and cheese pupusa, pupusas tradition, Chef Ed pupusa recipeepper, salt, and water until smooth. Pour into a saucepan and simmer over medium heat for 10–15 minutes. Adjust seasoning.

3. Cook the Meat Filling

In a pan, sauté onion and garlic in oil until fragrant. Add ground pork (or your chosen meat), cumin, salt, and pepper. Cook thoroughly, breaking it up as it browns. Let cool.

4. Make the Dough

Mix masa harina, warm water, and salt in a bowl. Knead until soft and pliable. Dough should feel like soft playdough—add more water if dry or more flour if too sticky.

5. Shape the Pupusas

With oiled hands, divide dough into 8 balls. Flatten one into a disc, about 4 inches wide. Add a spoonful of cheese or cheese-meat mixture in the center. Fold edges inward to enclose filling, then flatten gently into a thick disc again.

6. Cook the Pupusas

Heat a nonstick or cast iron skillet over medium heat. Cook each pupusa 3–4 minutes per side until golden brown and slightly charred in spots. Press lightly while cooking for even browning.

To Serve

Top each pupusa with curtido and spoon over salsa roja. Serve hot with a cold drink and napkins—things get melty and delicious.

Chef Ed’s Tips

  • Use mozzarella if you can’t find Salvadoran quesillo—mild and melty is what you’re after.
  • Always oil your hands when forming pupusas to avoid sticking.
  • Keywords: pupusas, Salvadoran food, cheese pupusa, pupusas revueltas, masa harina recipe, Chef Ed, curtido slaw, salsa roja, Central American street food, grilled pupusa, gluten-free Latin food, Latin comfort food, pupusas de queso, pork pupusa, authentic pupusas, Loroco filling, homemade tortillas, Salvadoran cuisine, El Salvador recipes, Latin cheese dish, Latin American cuisine, fermented cabbage, healthy Latin meals, corn tortilla pupusa, stuffed masa dough, cheesy Latin snack, meat and cheese pupusa, pupusas tradition, Chef Ed pupusa recipeWant vegetarian? Use only cheese or beans as filling.
  • These freeze beautifully—wrap before cooking and griddle straight from frozen.

Health Benefits

Corn masa is naturally gluten-free and rich in fiber. Cheese provides protein and calcium, while curtido adds probiotics and vitamins. Using lean meats keeps it hearty yet balanced.

 

 

References