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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).
Total Time1 hour
Servings: 20 pupusas

Equipment

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.