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Crispy Homemade Salvadoran Pupusas Recipe with Chicharrón and Curtido

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This recipe delivers authentic Salvadoran pupusas with a crispy golden crust, savory chicharrón filling, and tangy curtido on the side. Perfect for a comforting and shareable meal.

Ingredients

Scale
  • 2 cups (240g) masa harina
  • 1 1/4 cups (300ml) warm water
  • 1 tsp salt
  • 1 1/2 cups (200g) finely shredded chicharrón
  • 1/2 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • Vegetable oil (for frying)
  • 2 cups (180g) shredded green cabbage
  • 1 medium carrot, shredded
  • 1/4 cup thinly sliced white onion
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 tsp dried oregano
  • Salt and pepper to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. In a large bowl, combine masa harina and salt. Slowly add warm water, mixing with hands until a soft, pliable dough forms. Cover with a damp towel and let rest for 15 minutes.
  2. In a skillet over medium heat, sauté chopped onion and minced garlic in 1 tbsp oil until translucent (about 3 minutes). Add shredded chicharrón and oregano, cook for 2 more minutes. Remove from heat and cool slightly.
  3. Prepare curtido by tossing shredded cabbage, carrot, and sliced onion in a bowl. Whisk apple cider vinegar with oregano, salt, pepper, and optional red pepper flakes, then pour over veggies and toss. Let sit while making pupusas.
  4. Divide dough into 8 equal balls (~3 oz each). Flatten one ball into a 4-inch disc. Place about 2 tbsp chicharrón filling in center. Fold edges over filling, pinch to seal, then flatten into a 1/2-inch thick disc.
  5. Heat 2 tbsp vegetable oil in skillet over medium heat. Fry pupusas 4-5 minutes per side until golden and crispy. Drain on paper towels.
  6. Serve pupusas hot with a generous helping of curtido on the side.

Notes

Use medium heat to avoid burning or drying out pupusas. Pinch dough edges firmly to prevent filling leaks. Dust hands with dry masa harina if dough is too soft. Rest dough for easier shaping. Use just enough oil to lightly coat the pan. Curtido tastes better after sitting at least 30 minutes or refrigerated overnight. Leftovers reheat best in a skillet to maintain crispiness.

Nutrition

Keywords: pupusas, Salvadoran pupusas, chicharrón, curtido, homemade pupusas, crispy pupusas, Latin American food, masa harina, traditional Salvadoran recipe

Find it online: https://crispcraving.com/crispy-homemade-salvadoran-pupusas-recipe-with-chicharr-o-n-and-curtido-easy-and-perfect/