Ilopango-Style Pupusas de Queso y Frijoles

This version uses minimally processed, whole-food ingredients for a richer flavor and better nutrient density.

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Ingredients

  • 1 cup organic masa harina (corn flour)
  • 3/4 cup warm filtered water, plus more as needed
  • 1/2 cup organic black beans, cooked and mashed
  • 1/2 cup shredded queso fresco (or vegan alternative)
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin
  • 1/4 cup chopped fresh cilantro

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. In a bowl, mix masa harina, salt, and cumin. Gradually add warm water, kneading until the dough is smooth and pliable but not sticky — like soft playdough. Add water 1 tbsp at a time if it cracks.
  2. In a small bowl, mix the mashed black beans, queso fresco, and cilantro to make the filling.
  3. Divide dough into 4 equal balls. Flatten each into a disc, spoon about 1 1/2 tbsp of filling into the center, pinch the edges closed around it, then gently pat into a flat disc about 1/4 inch thick, sealing any cracks with wet fingers.
  4. Heat a lightly oiled skillet or griddle over medium heat (use the avocado oil). Cook pupusas 3-4 minutes per side until golden brown with charred spots and the filling is hot.
  5. Serve warm, with curtido (quick-pickled cabbage slaw) if desired.

FAQ

Is this Ilopango-Style Pupusas de Queso y Frijoles gluten-free?

Yes, using organic masa harina (corn flour) ensures gluten-free preparation.

Can I make the beans ahead of time?

Yes, cooked beans can be stored in the fridge for up to 4 days or frozen for later use.

What if I don't have queso fresco?

Use shredded vegan cheese or feta for a similar texture and flavor.

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