Cheesy Pupusas with Refried Beans: Salvadoran Comfort Food

Hearty and deeply satisfying, they work for breakfast, lunch, or dinner. This recipe yields about 18–20 pupusas—perfect for sharing or keeping to yourself.

• 4 cups corn masa flour, like Maseca
• 3 cups water
• 1½ cups shredded Monterey Jack cheese
• 1½ cups shredded mozzarella cheese
• 1 cup refried red or black beans
• 2 tbsp neutral oil or water (for shaping)

• Combine the corn masa flour and water in a large bowl. Pour the water gradually, about 1 cup at a time, and knead until the dough is soft, smooth, and pliable—moist but not sticky. For 4 cups of masa you’ll typically use about 3 cups of water; adjust with a little more water if too dry or a little masa if too wet. Let the dough rest 10–15 minutes to hydrate fully for a better texture.
• In a separate bowl, mix the shredded mozzarella and Monterey Jack with the refried beans until evenly combined. This will be the filling.
• Portion the masa into balls slightly larger than a golf ball. Flatten each into a thick disc, add about 2 tablespoons of filling in the center, then fold the edges over and reform into a ball. Gently flatten between your palms to make a thick, round pupusa.
• Keep your hands lightly damp or oiled to prevent the masa from sticking while shaping.
• Heat a comal, griddle, or heavy skillet over medium heat. Cook each pupusa 3–5 minutes per side, until golden brown and slightly crisp. Work in batches, maintaining medium heat so the outside browns while the cheese melts inside.
• Serve pupusas hot with curtido and a mild red salsa. They’re best eaten fresh but can be stored in the refrigerator for 3–4 days and reheated on a hot skillet for best texture.

Notes