Bean and Cheese Pupusas
- For the Pupusas
- 2 1/4 cups cornmeal (use fine white or yellow cornmeal)
- 1 tablespoon canola oil plus 1 cup for frying
- 3 cups water
- 1 cup refried beans
- 1 cup cotija cheese crumbled, plus more for garnish
- For the Tomato Sauce
- 1/2 medium onion roughly chopped
- 1 jalapeño chopped, stems and seeds removed
- 1 can (14.5 oz.) diced tomatoes (do not drain)
- 1/4 teaspoon salt
- cilantro for garnish
These bean and cheese pupusas are my homage to El Salvador's national dish. Pupusas are much more than humble street food in El Salvador. They're a point of national culinary pride and history.
Pupusas are a type of corn masa cake or arepa that's incredibly easy to make at home with just a handful of ingredients. Classic Salvadoran pupusas are typically filled with cheese, beans, or a combination of both, although you can also find pupusas filled with chicharrón, beef, chicken and other fillings. This bean and cheese pupusa recipe is a personal favorite, but you can experiment with the filling.
Traditionally they're served with curtido, a pickled cabbage slaw, and I've included a recipe here if you want to make it. However, I love serving with this dish with a quick tomato salsa. It adds a different flavor profile and some juiciness to the dish.