Latin American · medium
Pupusas
Salvadoran stuffed corn cakes filled with cheese and beans, griddled until crispy outside and gooey inside. Served with curtido slaw.
- 45 min
- Total
- 4
- Serves
- $9.50
- Est. cost
- 380
- Cal/serving
Dietary, as tagged
- Gluten-free
- Vegetarian
- Meatless
Parent noteKids love making these. Let them help stuff and shape the dough. The cheese filling is always a hit.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Masa Harina2 cups
- Refried Beans3/4 cup
- Mozzarella Cheese (shredded)1 cup
- Green Cabbage (shredded)2 cups
- Carrot (shredded)1 medium
- White Vinegar1/4 cup
- Vegetable Oil2 tbsp
Method
- 01
Mix masa harina with warm water and a pinch of salt until a soft, pliable dough forms. Rest 10 minutes.
- 02
Divide dough into 8 balls. Flatten each, place a spoonful of refried beans and cheese in the center.
- 03
Fold dough over filling and flatten gently into a thick disc about 4 inches wide.
- 04
Cook on an oiled griddle over medium heat for 4-5 minutes per side until golden brown spots appear.
- 05
Serve with curtido (mix shredded cabbage, carrots, vinegar, and oregano) and tomato salsa.
- 380
- Calories
- 14g
- Protein
- 48g
- Carbs
- 16g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
