Pupusas with Chorizo & Potato filling

Pupusas are a traditional Salvadoran dish made of thick, handmade corn masa, filled with cheese, beans, or meat. It is typically accompanied by Curtido (a spicy cabbage slaw), and tomato salsa, and is traditionally eaten by hand, without the use of utensils. 


Pupusas are easy to make and using different delicious fillings makes this Salvadoran dish very versatile. Carnitas, shredded beef, beans, eggs, or almost any leftovers can be a filling for your pupusas. The Mexican version of pupusas is gorditas, which are similar in ingredients and taste.

Pupusas with Chorizo & Potato filling

What is in Pupusas with Chorizo & Potatoes?

Pupusa dough: Three ingredients for the Pupusa patty
  • Corn flour: Can be bought at most major grocery stores, like Masa Harina, Maseca, or BobÅ› Red Mill corn flour.
  • Water: Very warm water is best
  • Salt: Kosher, sea salt, or regular can be used

Chorizo & Potatoes filling: 
  • Mexican Chorizo: Mexican-style chorizo is actually raw meat that’s been heavily seasoned with dry chilies and aromatic spices.  
  • Potatoes: I use Yukon gold potatoes, it has a buttery taste, and I don't like peeling my potatoes...so I use this potato type. But any type of potato can be used.
  • Onions: I prefer yellow onions, it is a little sweeter. White onions are great to use also, they will give you a little sharper taste.
  • Cheese: Mexican blend, Monterey jack cheese.

How to Make Pupusas and Filling

  • Saute chorizo in olive oil for 5 minutes, then add diced onions and potatoes on medium heat, stir chorizo until it is fully incorporated with onion and potatoes. Cover, and cook on low heat until potatoes are soft. Mash the chorizo mixture when cooked. Set aside
    • For the pupusa dough: In a large bowl, stir together the Masa Harina with the water and salt and mix it thoroughly. Add more water, a teaspoon at a time, if the dough becomes too dry or cracks. Let the dough rest for 5 minutes covered with plastic wrap until ready to fill.
    • Make a patty about 4 inches round, form a bowl with dough, and spoon about 2 tablespoons of chorizo mixture, and 1 tsp cheese into the center of the patty. Fold dough over toward the center, and pat dough into a 4-inch patty, again.

    • Fry pupusas on medium heat, fry each side for about 5 minutes. Serve warm, top with tomato salsa and Curtido on the side. 
    • Serve with Rice and Beans, and top with Curtido.

    What Fillings can I use for Pupusas?

  • Leftover taco meat
  • Sauteed Mushrooms
  • Green Chile with Pork
  • Scrambled eggs with Cheese
  • Potatoes and Bacon

  • Make-Ahead Meal with Pupusas
     The pupusas can be prepared in advance, individually wrapped, and refrigerated overnight or frozen for up to two weeks. The filling can be prepared a day or two in advance and the leftovers, if any, can be refrigerated for up to a week.