Pupusas de queso y frijol (Salvadoran stuffed corn cakes)
Thick, griddled corn cakes oozing cheese and refried beans, served with a sharp, crunchy cabbage slaw.
- Time55 min
- LevelMedium
- Costabout £0.97 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Make the slaw first. Mix the cabbage, carrot and onion in a bowl. Warm the vinegar, water, oregano, sugar and 1/2 tsp salt until the sugar dissolves, pour it over and leave for at least 30 minutes.
30 min - 2
Warm the olive oil in a small pan. Cook the garlic and cumin for 30 seconds, add the beans and mash well with a fork until thick and spreadable. Cool, then stir in the cheese.
- 3
Mix the masa harina, salt and warm water into a soft, smooth dough, like play dough. Rest it for 5 minutes. If it cracks when pressed, add a splash of water.
5 min - 4
Wet your hands. Roll a golf ball of dough, press a hole in it, add 1 heaped tablespoon of filling, then fold the dough round and seal. Pat out gently to a disc about 10 cm across and 1 cm thick. Make 8.
- 5
Heat a dry non-stick frying pan over a medium heat with a thin film of sunflower oil. Cook the pupusas for 4 minutes on each side until speckled golden and the cheese just leaks out.
8 min - 6
Serve hot with the drained slaw and a little tomato salsa if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.