Pupusas Recipe

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Prep/Cook Time: 115 Minutes
Servings: 14
Average Rating: Star Star Star Star Star


The Filling:
1 package
   Alternate Perdue Products:
2 tablespoons corn oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small tomato, seeded and finely chopped
1/2 teaspoon ground cumin
1 hot green or red chile, seeded and finely chopped (such as Jalapeño or serrano)
1/2 teaspoon salt
1/2 cup shredded or grated white cheese* (Alternate: mozzarella)
The Pickled Cabbage: (best made at least the day before)
1 small head of cabbage, thinly sliced or shredded
4 cups boiling water
1 medium red onion, thinly sliced
2 carrots, peeled and cut into thin strips or grated
1 clove garlic, minced (optional)
1 hot green or red chile, seeded and finely chopped (such as Jalapeño or serrano)
1 teaspoon oregano
3/4 cup white vinegar
1/4 cup water
Salt to taste
The Tomato Sauce:
3 pounds ripe tomatoes, peeled and seeded
1 hot green or red chile, seeded and finely chopped (such as Jalapeño or serrano)
2 cloves garlic, chopped
1 large onion, cut into chunks
1 tablespoon cilantro leaves (optional)
Salt to taste
The Dough:
5 1/2 cups instant corn masa mix*
1 teaspoon salt (optional)
4 1/3 cups warm water
Corn or vegetable oil or vegetable non-stick spray

Filling Instructions:

  1. Heat oil in a large skillet over high heat.  Cook and stir ground chicken, with onion, and garlic, stirring constantly, breaking up large pieces of chicken and to prevent sticking, 4 to 5 minutes.
  2. Stir in tomato, cumin, chile and salt.
  3. Reduce heat and simmer 5 to 6 minutes more or until chicken is no longer pink. 
  4. Stir in cheese. Cool and reserve.

Pickled Cabbage Instructions:

  1. Place cabbage in a large bowl.  Add boiling water to cover.  Let stand 1 minute.  
  2. Drain.  Let cool and place in large, wide mouthed jar, or a glass or plastic container that has a lid.  
  3. Add remaining ingredients and shake or toss to mix well. Cover and refrigerate.  (The ingredients will get more “pickled” the more time it sits in the refrigerator.) Serve with pupusas.

Tomato Sauce Instructions:

  1. Add 1/2 of the ingredients into a food processor or blender. Process or blend on high speed to liquefy mixture. Place mixture in large saucepan.  Repeat with remaining 1/2 of the ingredients and stir into the saucepan.
  2. Simmer, stirring occasionally, for 10 to15 minutes or until heated throughout and is slightly thickened. 
  3. Pour into a bowl, cover and refrigerate.  Serve cold with pupusas.

Dough Instructions:

  1. Combine flour and salt in a large bowl.  Add water and mix until flour is moistened and dough pliable.  If dough is a little dry add 1 to 2 tablespoons more of water. Divide dough into 28 to 30 (2-inch) balls, using about 3 tablespoons of the dough).  Cover dough balls with a moist towel to keep from drying while making the pupusas.   
  2. Flatten one of the balls between the palms of your hands; keep transferring from hand to hand to form round disc about 4-1/2-inches in diameter.
  3. Make a cup with your hand, and holding the dough make a depression in the middle of the dough. Spoon 1 generous tablespoon of the filling in the depression and wrap dough around to cover filling.  Reshape into a ball and once again flatten it as thin as possible, about a 4-inch circle, making sure the filling does not come out. Place on tray and cover with a wet paper towel to keep from drying out.
  4. Repeat steps with remaining dough and filling. 

To Cook Pupusas:

  1. Drizzle a bit of oil (about 1 teaspoon) on the bottom of a flat bottom pan or pancake griddle. 
  2. Heat pan over low flame.  Cook pupusas, a few at a time, turning halfway through, until thoroughly cooked and lightly brown on both sides, about 10 to 12 minutes.
  3. Serve pupusas hot with the picked cabbage and tomato sauce.


*White cheese (queso blanco) can be found in some Supermarkets or in Latino Markets.

**You can use an electric pancake griddle, at 350°F. to cook the pupusas.

  • Serving Size 367g

  • Servings Per Recipe 14

  • Amount Per Serving (* % of Daily Value)

  • Calories 290

  • Total Fat 7g (11%)

  • Saturated Fat 1g (8%)

  • Trans Fat 0g

  • Cholesterol 35mg (12%)

  • Sodium 330mg (14%)

  • Total Carbohydrate 45g (15%)

  • Dietary Fiber 8g

  • Sugars 6g

  • Protein 14g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.

aerrin - los angeles, CA 6/8/2009 12:04:04 PM
it is delious

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