Pupusas de Queso Con Frijol
These Pupusas de Queso con Frijol are a classic Salvadoran comfort food—crispy on the outside, melty on the inside, and filled with creamy refried beans and cheese. Made with Maseca and cooked on a hot comal, they’re best enjoyed fresh with curtido and salsa.Golden, hearty, and deeply satisfying, these pupusas are a staple in Salvadoran homes and street food stands alike. Perfect for breakfast, lunch, or dinner, this recipe makes about 18–20 pupusas—enough to share (or keep all to yourself).
Ingredients
- 4 cups corn masa flour like Maseca
- 3 cups water
- 1½ cups shredded monterrey jack cheese
- 1½ cups shredded mozzarella cheese
- 1 cup refried red or black beans
- 2 tbsp neutral oil and/or water to help shape the pupusas and prevent the masa from sticking to your hands
Instructions
- In a large bowl, add the corn masa flour. Gradually pour in the water, about 1 cup at a time, kneading as you go. The dough should be soft, smooth, pliable, and moist—but not overly sticky. You’ll likely need about 3 cups of water for 4 cups of Maseca. If the dough feels too dry, add a little more water; if it’s too wet, sprinkle in more masa.
- In a separate bowl, mix together the shredded mozzarella, Monterrey Jack, and refried beans until well combined. This will be your filling.
- Scoop a portion of the masa slightly larger than a golf ball and flatten it into a thick disc. Add about 2 tablespoons of the filling to the center, then carefully fold the edges over to enclose the filling and form a ball again. Flatten it gently between your palms to form a thick, round pupusa.
- Lightly wet or oil your hands as needed to keep the dough from sticking while shaping.
- Place the pupusa onto a hot comal, griddle, or skillet over medium heat. Cook for 3–5 minutes per side, or until golden brown with a slightly crisp exterior. Repeat with the remaining dough and filling.
- Pupusas are best served hot with curtido and a mild red salsa on the side.
- Store any leftovers in the fridge for up to 3–4 days. Reheat on a hot skillet or comal for best results.
Notes
- Hydrate the masa properly – The dough should feel like soft playdough: moist but not sticky. Let it rest for 10–15 minutes after mixing to fully absorb the water for better texture.
- Use damp or oiled hands – Lightly coating your hands with water or neutral oil makes shaping much easier and prevents the masa from sticking while forming the pupusas.
- Don’t overfill – Too much filling can cause the pupusas to tear or leak while cooking. About 2 tablespoons is just right for a well-balanced bite.
- Cook on medium heat – A hot comal or skillet is key for that golden, slightly crispy crust while keeping the inside soft and melty.
Tried this recipe?Let us know how it was!
