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Crispy Pork Pupusas with Tangy Slaw

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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Course Dinner, Lunch, Main Course, Snack
Cuisine American
Servings 8 pupusas

Equipment

  • Large Skillet or Griddle For frying the pupusas. A non-stick pan or well-seasoned cast-iron skillet works best.
  • Medium saucepan To cook the pork and prepare the salsa.
  • Blender or food processor To blend the pork filling and the salsa.
  • Mixing bowls For dough, curtido, and other prep.
  • Plastic wrap or sandwich bag Cut into circles to help flatten dough into pupusas if you don’t want to use your hands.
  • Cutting board and knife For prep work.

Ingredients
  

For the Pupusa Dough

  • 2 ½ cups masa harina corn flour, like Maseca
  • 2 cups warm water
  • 1 tsp salt
  • 1 tbsp vegetable oil optional, for smoother dough

For the Chicharrón (Pork Filling)

  • 1 lb boneless pork shoulder or pork butt
  • 1 tomato chopped
  • ½ medium onion chopped
  • 1 garlic clove
  • Salt and pepper to taste
  • Water for simmering

For the Cheese Filling (for cheese pupusas or bean and cheese pupusas)

  • 1 ½ cups shredded mozzarella or Oaxaca cheese
  • Optional: 1 cup refried beans for a bean and cheese pupusa variation

For the Curtido (Salvadoran Slaw)

  • ½ head green cabbage finely shredded
  • 1 large carrot grated
  • ½ small red onion thinly slices
  • 1 cup boiling water
  • ½ cup white vinegar
  • 1 tsp salt
  • 1 tsp dried oregano

For the Pupusa Salsa

  • 2 ripe tomatoes
  • 1 clove garlic
  • ¼ small onion
  • 1 tsp salt
  • ½ cup water
  • Optional: 1 seeded chili pepper for heat

Instructions
 

Prepare the Curtido (Slaw) First

  1. This needs to sit at least 30 minutes (or overnight) to develop flavor.
  2. In a bowl, combine shredded cabbage, carrots, and red onion.
  3. Pour boiling water over the vegetables. Let it sit for 5 minutes, then drain.
  4. Add vinegar, oregano, and salt. Toss to combine.
  5. Store in the fridge while you make the rest.
  6. This curtido para pupusas recipe is a staple in Salvadoran food, balancing the rich, cheesy pupusas with a tart crunch.

Cook the Pork (Chicharrón) Filling

  1. A key component of this pupusas recipe el Salvador style.
  2. In a saucepan, add pork, chopped tomato, onion, garlic, and enough water to just cover.
  3. Simmer for 40–45 minutes until the pork is tender and most of the water is gone.
  4. Season with salt and pepper.
  5. Transfer to a food processor and pulse until it becomes a thick, smooth paste. You want it spreadable, not chunky.
  6. This step creates that classic chicharrón filling that’s hearty and deeply savory—a must for authentic el Salvador food.

Mix the Dough

  1. In a large bowl, mix masa harina with warm water and salt.
  2. Knead until soft and pliable. Add oil if needed.
  3. Let the dough rest for 10 minutes to hydrate fully.

Assemble the Pupusas

  1. Here’s the fun part!
  2. Wet your hands with water (to prevent sticking).
  3. Grab a golf ball-sized portion of dough and flatten into a disc.
  4. Add about 1 tbsp of pork filling and a sprinkle of cheese (or a mix of refried beans and cheese for bean and cheese pupusas).
  5. Gently pinch the edges to seal and form a ball again.
  6. Carefully flatten into a disc, about ¼-inch thick.
  7. Tip: Don’t stress if some filling leaks out—a little rustic charm is part of this papoosa recipe’s appeal!

Cook the Pupusas

  1. Heat a skillet or griddle over medium heat.
  2. Cook each pupusa for 3–5 minutes per side, until golden brown and lightly blistered.
  3. You’ll know they’re ready when the outside is crisp and they puff slightly in the middle.

Make the Pupusa Salsa

  1. This pupusa salsa recipe is simple but essential.
  2. In a saucepan, simmer tomatoes, garlic, onion, salt, and water for 10 minutes.
  3. Blend until smooth.
  4. Optional: Strain for a smoother texture.
  5. Let cool slightly before serving.