Pupusas Recipe (+ VIDEO)

For the slaw: Set out a medium mixing bowl. Combine the cabbage slaw mix with the lime juice and ½ teaspoon of salt. Mix well. Cover and refrigerate until ready to serve.

For the Pupusa dough: Set out a large mixing bowl. Combine the masa harina, salt, and water. Mix by hand until the mixture is very soft and smooth. Set aside.

Set a large cast-iron skillet on the stovetop. Set the refried beans, shredded Monterey jack cheese, and any other fillings you would like to use on a clean work surface.

Use a scoop to measure out 3-4 tablespoon balls of pupusa dough. They should be slightly larger than golf balls. Rub your hands with additional masa to keep them dry. One at a time, press the masa balls into flat disks about 5 inches wide, or the width of your palm. Place 1 teaspoon of refried beans in the center then cover with 1 tablespoon of shredded cheese. Add a scant amount of any other filling you would like. Be careful not to overfill the pupusas or they will be hard to seal.

Gently fold the sides of the dough up over the fillings and pinch. Then pinch along the sides of the dough creating a clam shell shape. Rotate the closed pupusa in your hands to create a ball. Then gently flatten into a thin disk, about 4 inches across. Check the sides and pinch to seal any areas where filling might be coming out. It’s ok to see a little bit of black beans peeking out here and there, but you don’t want fully open areas.

Heat the skillet over medium and add 1 tablespoon of oil. Once the oil is hot add 4 to 6 pupusas to the skillet at a time. Fry for 3 to 4 minutes per side until golden. Repeat the filling, shaping, and frying until you have used all the pupusa dough. Add oil to the skillet as needed.

Serve immediately, or keep warm in a low heat oven, until all the pupusas are cooked.