112 Frijol con Queso Pupusas
Inputs
Result
12 x 60g = 720g masa. Water = 12 x 50 = 600ml. Cheese = 12 x 15 = 180g. Beans = 12 x 20 = 240g.
Total Pupusas
12
Masa
720g
Cheese
180g
Serves
4
600 ml
180g
240g cabbage
180 ml
Frijol con Queso (bean & cheese), serves ~4 people at 3 per person
Inputs
Result
12 x 60g = 720g masa. Water = 12 x 50 = 600ml. Cheese = 12 x 15 = 180g. Beans = 12 x 20 = 240g.
Inputs
Result
20 x 60 x 1.5 (large) = 1,800g masa. Each filling = 20 x 10 x 1.5 = 300g.
Each regular 4-inch pupusa uses 60g of masa harina with 50ml of warm water. The dough should be moist and smooth. A batch of 12 pupusas needs 720g of masa harina.
| Size | Masa | Filling | Per Person |
|---|---|---|---|
| Mini (3") | 36g | 21g | 4–5 |
| Regular (4") | 60g | 35g | 3 |
| Large (6") | 90g | 53g | 2 |
The classic fillings are queso (cheese only), frijol con queso (beans and cheese), chicharron (pork and cheese), and revueltas (all three mixed). Loroco with cheese is another popular Salvadoran option.
Curtido is a lightly fermented cabbage slaw served with every pupusa. Each pupusa needs about 20g of shredded cabbage, 5g carrot, and 5ml vinegar. Make it 30 minutes to 24 hours ahead for best flavor.
Keep the masa dough moist (cover with damp towel), flatten to half-inch thickness, and ensure filling is completely sealed inside. Cook on a medium-high oiled griddle for 3–4 minutes per side.
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Last Updated: Mar 20, 2026
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