“Pupusas are the most known typical dish in El Salvador. Normally we eat them on Sunday night with the family. It’s a tradition that goes through generations and social classes.”
by Ana Salaverria, from Hapag-Lloyd Sales team in Montreal, Canada
From Ana’s family table in El Salvador to your kitchen: a Sunday night tradition, one handmade pupusa at a time.
Some dishes don’t just feed us—they bring us together. Pupusas are one of those dishes. In El Salvador, they’re more than a beloved staple; they’re part of a Sunday ritual shared by families across generations, in homes and on street corners alike. It’s a tradition that transcends time and place.
Ana Salaverria grew up with pupusas as a comforting constant. Whether filled with cheese, beans, or pork, each one is lovingly shaped by hand. For her, they evoke memories of connection—memories she’s now passing on to us.
So take your time, get your hands a little messy, and make a batch to share. Like all the best recipes, this one is meant to be enjoyed in good company.
Main Course
Vegetarian
Preparation time: 60 min
Ingredients:
The Beans:
- 3 cups red beans (cooked)
- 1⁄4 small onion
- 1⁄2 cup corn oil
- 1 tablespoon salt
- 1 cup water (I use cooking liquid from the beans)
The cheese:
- 3 lbs mozzarella cheese (shredded)
- 1⁄2 green bell pepper (diced)
- 1⁄2 cup chile (I use lorocco which is a tropical flower found in latin markets)
The Masa:
- 4 cups masa corn flour (I use maseca brand)
- 2 cups warm water
Preparation:
The beans: Heat the corn oil in a large soup pan on medium high heat. Once the oil is heated fry the onion until golden brown. While the onions are cooking, place half of the beans and 1/2 cup of the reserved bean liquid in a blender and blend for 1 minute. Once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon. Carefully stir the beans from the blender into the hot oil. Turn your heat down to medium low. Next add the onion and the rest of the beans and reserved 1/2 cup cooking liquid into the blender and liquefy for a minute. Add the beans to the rest of the mixture that is already cooking. Carefully stir the beans until no oil appears in the beans, about 3 minutes. Cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can.
The cheese: Place the shredded mozzarella, lorocco, and bell pepper in a food processor and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese. Next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds. Next, squeeze the cheese mixture with your hands until it becomes like a soft putty consistency.
The masa: Place the masa mix and water in a bowl and stir until fully mixed. The masa should be very sticky but should form an easy ball when rolled. If not, add water until it is sticky but easy to work with. Next, place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your hands before doing this) and press the masa out in one hand to represent a small plate the size of your palm. Place about a tablespoon of cheese down onto the masa, then a tsp of beans. Pull the sides of the masa up around the beans and cheese and roll it into a ball. Next, flatten it a tiny bit with your palms to form a thick disc. Pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape. The pupusa should be a little less than 1/2 inch thick. Place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown, around 3 minutes on each side.
Variations & Tips:
You can also add chicharron (pork) to the pupusa, so you can have any variation: just cheese, cheese and beans, chicharron, or revuelta which combines the three ingredients. Enjoy.
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