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Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)

26 September, 2016 by Tara 8 Comments

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A recipe for Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)! These tortillas are filled with melty cheese and paired with Curtido (a lightly pickled cabbage mixture) and Salsa Roja (red tomato salsa) for an incredible contrast in flavors.

Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas) on a wooden board and topped with cabbage and salsa.

pupusas-de-queso-salvadoran-cheese-stuffed-tortillas1

The Pupusa is a stuffed corn flatbread similar to a thick tortilla from El Salvador. They originated with the Pipil people of western El Salvador thousands of years ago, but didn’t start to become widespread until the increased migration and travel in the mid-1900s. The pupusa is now the national dish and there is even a National Pupusa Day on the second Sunday of November with celebrations.

The naturally gluten-free pupusas are created by mixing masa harina with warm water to create a slightly sticky dough. Large pieces are broken off, flattened, filled with desired ingredients, covered, and flattened again before pan-frying.

Fillings vary with the most popular being queso (cheese), frijoles molidos (refried beans), chicharrón (pork ground into a paste- not the fried pork rinds), or a combination of two or three (known as Revueltas). Other additions such as the loroco (a green flower bud) and ayote (squash) may also be included. The pupusas are generally accompanied with Curtido (a lightly pickled cabbage mixture) and Salsa Roja (red tomato salsa).

Aerial view of three Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas) on a wooden board.

There are three components to create this amazing dish, but the curtido and salsa can be made a day or two in advance. Allow the curtido to refrigerate at least 2 hours to overnight. The longer it sits, the better it will be. The pupusas themselves don’t take long at all to prepare.

If too many cracks are forming around the edges of your masa as you form them into circles, add a little more water to create a smooth dough. If it is too sticky to handle, mix in a little more masa harina. When filling the pupusas, leave enough room around the edges to form it over the filling.

Forming the Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)- pressing dough, filling with cheese, and pan frying.

I used shredded quesillo cheese (Oaxaca) for the filling. It can be found in the cheese/refrigerated section of grocery stores featuring Latin American ingredients. If you are unable to locate it, substitute with Monterey Jack or Mozzarella.

Masa Harina is a corn flour used to make pupusas, tortillas, and tamales.  The corn is treated with a limewater (slaked lime/Calcium hydroxide) solution to soften the kernels and loosen the hulls (a process called nixtamalization). It is then ground and dried into a powder. I used a brand called Maseca. I was able to find it in my local grocery store. Masa Harina is different from cornmeal and cornflour, which cannot be used as substitutes.

Close up of torn Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas) on a wooden board with cheese showing.

Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas) Recipe

Pupusas and Curtido adapted from The Kitchn, Salsa from Latinaish

Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas) on a wooden board.
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Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)

A recipe for Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)! These tortillas are filled with melty cheese and paired with Curtido (a lightly pickled cabbage mixture) and Salsa Roja (red tomato salsa) for an incredible contrast in flavors.
Course Main
Cuisine Salvadoran
Keyword cabbage, cheese, El Salvador, pupusa, salsa, Salvadoran
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time: 2 hours
Total Time 2 hours 50 minutes
Servings 6 Pupusas

Ingredients

Curtido (Pickled Cabbage):

  • 1/2 green cabbage
  • 1 cup shredded carrots
  • 1/2 yellow onion thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon red pepper flakes

Salsa Roja:

  • 4 roma tomatoes roughly chopped
  • 1/2 yellow onion roughly chopped
  • 1/4 cup fresh cilantro
  • 1/4 medium poblano or green bell pepper stem removed, seeded, and chopped
  • 3 garlic cloves finely chopped
  • 1/4 teaspoon Worcestershire sauce
  • Salt to taste

Pupusas de Queso:

  • 2 cups masa harina
  • 1/4 teaspoon salt
  • 1 3/4 cups warm water
  • 6 ounces shredded quesillo cheese

Instructions

To make the curtido:

  • Thinly shred the cabbage and place in a large bowl. Toss in the carrots and onion.
  • Add the apple cider vinegar and water, then season with oregano, salt, brown sugar, and red pepper flakes. Stir to combine, cover, and refrigerate for at least 2 hours to overnight.

To make the salsa:

  • In a blender, combine the tomatoes, onion, cilantro, jalapeño, garlic, worcestershire sauce, and salt. Blend until smooth. Adjust salt if needed and refrigerate until ready to use.

To make the pupusas:

  • In a large bowl, combine the masa harina and water with your hands to form a smooth, pliable dough. If too sticky to form, mix in a little more masa harina. If too dry and begins to crack when formed, add a little more water.
  • Divide the dough into 6 equal pieces. Form one piece into a flattened circle. Add about 2-3 tablespoons of the cheese to the center, leaving room around the edges. Form the edges together over the filling and gently roll in a ball to seal.
  • Lightly press the ball, working around the center to form into a disc. Push between the hands and fingers, back and forth, to form a circular, filled pupusa about 1/2 inch thick. Repeat with remaining dough and cheese.
  • Place a large skillet over medium heat. Once heated, lightly oil and add 1-2 pupusas, depending on the size of your pan. Cook until golden brown blisters form on the bottom. Flip and cook on the other side until the blisters form. Transfer to a plate and repeat with remaining pupusas.
  • Serve the pupusas hot with the prepared curtido and salsa roja.
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Filed Under: North American, Pizza/Sandwiches/Wraps Tagged With: central america, central american, cheese, el salvador, north america, North American, salvadoran

Previous Post: « Laab Nua (Thai Spicy Beef with Mint Leaves) and Nong’s Thai Kitchen
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Reader Interactions

Comments

  1. Emily

    26 September, 2016 at 2:47 pm

    Papusas are seriously the best and this recipe looks so good!

    Reply
  2. Georgina Ingham | Culinary Travels

    26 September, 2016 at 2:55 pm

    What a scrumptious looking dish. I’m definitely going to give this a go.

    Reply
  3. Ilona @ Ilona's Passion

    26 September, 2016 at 2:59 pm

    I love the idea of stuffing tortillas with cheese, so great recipe. Yummy!

    Reply
  4. Cookilicious

    26 September, 2016 at 3:08 pm

    Had never heard of Papusas but now I am hooked. Such an awesome idea to stuff cheese in tortillas. I will be giving this recipe a try for sure! Thanks.

    Reply
  5. Amy C

    20 June, 2019 at 7:55 am

    These came out great! So delicious. To make the dough I used 2 cups masa, a little salt, and 2 cups boiling water. They didn’t crack on me that way.

    Reply
    • Tara

      20 June, 2019 at 9:18 am

      Hi Amy! So glad you enjoyed them!

      Reply
  6. Carlos Ruiz

    6 December, 2020 at 11:20 am

    I am a Salvadoran man and out of all the ridiculous pupusa recipes I have read so far on Pinterest this is the only one that I will save and try. Thank you.

    Reply
    • Tara

      7 December, 2020 at 3:37 pm

      Thank you so much Carlos! This is one of my favorites.

      Reply

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