Home/Recipes/Cheesy Pinto Pupusa

Cheesy Pinto Pupusa

By Katherine OwenNovember 21, 2024

Cheesy Pinto Pupusas: A Comforting Salvadoran Classic

Pupusas are El Salvador’s beloved stuffed corn cakes, filled with a variety of flavorful ingredients and cooked until golden and crispy. This version brings together creamy pinto beans, melty mozzarella cheese, and a hint of smoky spice for a rich and satisfying bite. The dough, made from masa harina, creates a soft yet sturdy exterior that crisps beautifully on the griddle. Best served with curtido (a tangy cabbage slaw) and salsa roja

Recipe Information

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 6 servings

Ingredients

Bean Filling

1 cup pinto beans, cooked and drained
1 tablespoon olive oil
1/4 cup yellow onion
2 cloves garlic, minced
1 small dried pasilla pepper, whole
1 teaspoon ground cumin
1/2 teaspoon cocoa powder
Salt, to taste

Dough

2 cups masa harina (corn flour)
1 ½ cups warm water
½ teaspoon salt

Cheese Filling

1 cup mozzarella cheese, shredded

Instructions

Prepare Bean FIling:

In a pan, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Add pinto beans, ground cumin, cocoa powder, and the whole dried pasilla pepper, stirring to combine. Cook on low heat for 8-10 minutes to allow the flavors to meld. Remove the pasilla pepper, then transfer the mixture to a food processor and blend until smooth with a bit of texture. Season with salt and set aside.

Prepare Dough:
In a large bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft dough forms. Knead for a few minutes until smooth and pliable.

Form Pupusas:
Divide the dough into 6 equal portions. Flatten each portion in your hand, add a spoonful of the bean filling and mozzarella cheese in the center, then fold the dough around the filling to enclose it. Flatten each ball gently into a thick disc.

Cook Pupusas:
Heat a non-stick skillet or griddle over medium heat. Place the pupusas on the skillet and cook for 3-4 minutes per side, until golden brown with a crispy exterior and melted cheese inside.

Serve:
Serve warm, ideally with a side of curtido (Salvadoran cabbage slaw) and salsa for dipping.

chefs notes

For extra flavor, let the bean filling sit for at least 30 minutes before using.
If the dough feels dry, add a little more warm water; if too sticky, add a bit more masa harina.
Keep a small bowl of water nearby to moisten your hands while shaping the pupusas—it helps prevent cracks.
Press gently when flattening to avoid the filling breaking through the dough.