Pork Pupusas with Homemade Salsa Roja: A Taste of El Salvador

Sink your teeth into these warm, cheesy pupusas salvadoreñas packed with seasoned pork and served alongside zesty salsa roja. Whether you're reminiscing about a street stand in El Salvador or craving a soul-satisfying meal at home, this recipe brings a comforting bite of authentic Salvadoran food right to your kitchen. Learn how to shape, fry, and savor these corn masa patties while discovering tips like how to pair them with curtido para pupusas recipe—everything you need for a memorable papusa recipe el salvador experience.

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Pork Pupusas with Homemade Salsa Roja

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 6 medium pupusas

Equipment

• Large Mixing Bowl for masa dough.
• Skillet or griddle cast iron works best.
• Tongs and spatula for flipping pupusas.
• Blender or food processor to emulsify salsa roja.
• Sharp knife and cutting board for fillings and curtido.
• Medium bowl with lid or container to brine curtido.

Ingredients

  

For the Pupusas

• 3 cups masa harina nixtamal corn flour
• 2½ cups warm water adjust for dough consistency
• 1 tsp salt
• 1½ cups shredded mozzarella cheese
• 1 cup crumbled queso fresco optional

Seasoned Pork Filling

• 1 lb pork shoulder finely chopped or ground
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼ tsp chili powder optional
• 1 tsp salt
• ½ tsp black pepper
• 1 Tbsp vegetable oil

For the Salsa Roja

• 4 ripe Roma tomatoes
• 1 small white onion quartered
• 2 garlic cloves peeled
• 1 jalapeño or serrano pepper stemmed
• ¼ cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Optional Side: Curtido (Cabbage Slaw)

• 4 cups finely shredded green cabbage
• 1 medium carrot grated
• 1 small white onion thinly sliced
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp crushed red pepper flakes
• 1 cup white vinegar
• 1 cup water

Instructions

 

Prepare the pork filling

1. Heat oil in skillet over medium heat.
2. Add chopped pork, breaking it up. Season with cumin, oregano, paprika, chili powder, salt, and pepper.
3. Brown until cooked through, about 8 minutes.
4. Remove from heat and let cool slightly.

Make the masa dough

1. In a large bowl, combine masa harina and salt.
2. Gradually add warm water, mixing until a soft, pliable dough forms. Texture should resemble play‑dough—not too dry or sticky. Adjust with water or masa.
3. Cover dough with a damp towel to keep moist.

Shape and stuff pupusas

1. Divide dough into 6 equal balls (~4 oz each).
2. Flatten one into a thick disk in your palm.
3. Place 2 Tbsp cheese and 2 Tbsp pork filling in the center.
4. Carefully fold edges over filling and reseal. Gently flatten back into a ½‑inch thick round, ensuring filling remains enclosed.
5. Repeat for each pupusa.

Cook the pupusas

1. Preheat skillet to medium (about 350°F).
2. Place pupusas in pan, cooking 4–5 minutes per side until lightly golden and puffed.
3. Lower heat slightly if they brown too quickly before cooking inside.
4. Retain warm in a towel or low oven.

Make the salsa roja

1. Roast tomatoes, onion, garlic, and jalapeño over an open flame (stovetop or broiler) until charred all over.
2. Transfer to a blender, add cilantro, lime juice, salt, and pepper. Pulse to a smooth but slightly chunky texture.
3. Set aside.

Prepare curtido (optional but traditional)

1. Toss cabbage, carrot, onion, oregano, salt, and red pepper in a bowl.
2. Whisk vinegar and water, pour over veggies, and toss until coated.
3. Cover and refrigerate at least 30 minutes or overnight.

Serve

1. On a plate, arrange 2–3 pupusas.
2. Spoon generous dollops of salsa roja on top or beside them.
3. Add a side of curtido.
4. Garnish with extra cilantro and lime wedges.

Pairings

• Beverage: Try a cold Salvadoran cerveza like Pilsener or non-alcoholic horchata de arroz.
  
• Side dishes: Serve with black refried beans, arroz blanco (white rice), or slices of ripe tropical fruit.
  
• Key matching flavors: The tangy acidity of curtido and roasted salsa balances the creamy, rich pork-cheese filling—ideal for a meal that sings with heritage.

FAQs

1. What cut of meat is best for pupusas?

Pork shoulder (Boston butt) is ideal due to its marbling and balance of fat/protein—great for juicy filling. You can also use lean ground pork, but add a bit of oil to prevent dryness.

2. Can I use chicken or beef instead?

Absolutely! Shredded cooked chicken or finely ground beef seasoned with cumin and oregano works great. Just ensure it’s well seasoned and slightly saucy to meld with the cheese.

3. Which cheese should I use?

Mozzarella mimics the traditional quesillo texture—melty and mild. Queso fresco adds salty freshness. If you can’t find either, mix mild cheddar with a little queso blanco or farmer’s cheese.

4. Do pupusas freeze well?

Yes! Freeze uncooked, individually shaped pupusas by placing them on a baking sheet until firm, then bag them. Cook straight from frozen—just add 1–2 more minutes per side.

5. How long does curtido stay good?

Properly refrigerated in a sealed jar, curtido keeps 2–3 weeks. It continues to ferment and develop flavor—more tangy over time.