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Salvadoran Pupusas with Iberico Chorizo

Salvadoran Pupusas with Iberico Chorizo

Corn masa pupusas stuffed with chorizo and gooey mozzarella
  • Salvadoran Pupusas with Iberico Chorizo plated as seen from above
  • Breaking a a cheese papusa with iberico chorizo in half
Pupusas, or Salvadoran griddled cheese cakes, are a huge hit. Shape the crispy corn dough with masa flour, then stuff your creations with gooey mozzarella cheese and spicy chorizo, made with the highest quality Iberico pork and flavored with plenty of smoky paprika. You’ll pan-fry them until irresistibly crispy, then top them with a simple, fresh Curtido—a Salvadorian slaw of jicama, carrot, and just the right amount of jalapeno.

Salvadoran Pupusas with Iberico Chorizo
Corn masa pupusas stuffed with chorizo and gooey mozzarella
  • Prep Time : 45 min.
  • Cook Time : 15 min.
  • Total Time : 1 hr.
  • Serves 4-6


  • For Curtido (Salvadorian Slaw)
  • 1 tsp. Kosher salt
  • 1 medium jicama
  • 2 Carrots
  • 1/2 White onion
  • 1/2 Jalapeno
  • 2 Garlic cloves
  • 2 Tbsp. Kosher salt
  • 1/4 cup Apple cider vinegar
  • 1/4 cup Murray's Arbequina EVOO


  1. To make the curtido, remove the skin from the jicama and shred its flesh along with the carrot. Thinly slice the white onion and mince the garlic. Use a mandolin or sharp knife to slice the jalapeno into paper thin rounds.
  2. Place these ingredients in a large bowl and shower with Kosher salt. Stir to combine and set aside to allow the salt to soften the hard vegetables-- roughly 30 minutes.
  3. Stir the mixture to redistribute juices and incorporate the apple cider vinegar and olive oil.
  4. Cover tightly with plastic film and set in the refrigerate to marinate until ready to serve.
  5. In a large bowl, combine 1 cup + 1/3 cup hot (but not boiling) water, the masa flour and the salt. Mix with wet hands until the mixture is fully incorporated and has formed a thick, sticky dough. Set aside to rest for 15-20 minutes.
  6. Meanwhile, remove the Iberico Chorizo from its packaging and slice the rounds into thin evenly-sized strips. Set aside.
  7. Shred the mozzarella and dice the Arzua Ulloa. Set both aside.
  8. Set out a baking sheet covered with a damp towel to place atop the finished pupusas as you assemble them. Wet your hands with warm water and divide the hydrated masa flour into six portions.
  9. Use your moistened fingers to roll the dough into a ball before boring a hole in the center of the sphere, creating a pinch pot-like shape.
  10. Take a loose teaspoon of the shredded mozzarella and another of the diced Arzua Ulloa and place them inside the cavity you’ve created in the masa dough. Follow with a loose teaspoon of the sliced chorizo.
  11. Pinch the opening of the hole together to close up the dough, encasing the fillings within. Gently use your palms to flatten the stuffed dough into a disc of roughly ½” thickness. As you’re flattening the dough, ensure that there are no cracks or areas where the filling can seep out. If you find one, use moistened fingers to brush the dough back together and plug up the crack or hole.
  12. Place each finished pupusa on the baking sheet under the dampened towel until all are made.
  13. Heat a large cast iron skillet over medium and add the vegetable oil. Cook the pupusas until golden brown in areas, about 5 minutes on each side.
  14. Serve warm with the curtido slaw and any hot sauce of your choosing.

Showing 1-5 of 5  

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