Salvadoran pupusas with cabbage salad

Latin Recipe





Pupusas are a favorite of Salvadoran cuisine, thick handmade corn tortillas, salads and stuffed with an extraordinary flavor; either with beans, cheese or pork. In our version, the pupusas, in addition to being delicious, are very easy to prepare, made with GOYA® Masarica and filled with the exquisite flavor of GOYA® Flipped Red Beans and white cheese. At the end they are served with a coleslaw, pickled cabbage.


Ingredients Preparation Share



Para las pupusas

Para el relleno

Para acompañar

  • 1 Cabbage salad, style pickled vegetables


  1. In bowl, combine Masarica, Adobo and 2 cups of water. Mix until water is absorbed. Using hands, knead Masarica mixture, adding remaining water a little at a time, until moist dough is formed. You may not need all the water.
  2. Using hands, roll 3 tablespoons dough into ball. Flatten into disk that measures 5” round and 1/8” thick; repeat with remaining dough to form 16 disks, cover dough and disks with damp towel as you work. Spread 1 tablespoon refried beans or cheese evenly over one round . Season with Adobo. Cover with another round; crimp the bottom edge over the top to seal. As a variation, you can combine both beans and cheese in same pupusa. Repeat using remaining dough, beans and cheese until 8 pupusas are formed.
  3. On a medium hot, lightly oiled griddle or skillet cook pupusas until browned on both sides, flipping once, 6-8 minutes.
  4. Serve hot with cabbage salad accompaniment.

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