Pupusas de Chicharrón are the classic Salvadoran stuffed masa cakes filled with a savory mixture of ground pork (chicharrón), cheese, and sometimes beans. Unlike Mexican chicharrón (fried pork skin), the Salvadoran version uses seasoned ground pork that’s cooked down until rich and flavorful.
Below is an authentic recipe, including how to make the curtido (pickled cabbage slaw) and salsa roja (tomato sauce) that traditionally accompany pupusas.
Pupusas de Chicharrón (Pork Pupusas)
Makes 12–14 pupusas
For the Chicharrón Filling
Ingredients:
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1 lb pork shoulder or pork butt (fatty cuts work best), cut into 1-inch chunks
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½ cup water
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1 small onion, quartered
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2 cloves garlic
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1 tsp salt
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½ tsp dried oregano
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1 tsp ground cumin (optional)
Instructions:
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In a pot, combine pork, water, onion, garlic, salt, oregano, and cumin. Bring to a simmer.
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Cover and cook over medium-low heat for 45–60 minutes until pork is very tender and falling apart.
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Remove pork and let cool slightly. Reserve cooking liquid.
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Shred the pork finely with two forks, then grind or pulse in a food processor until it has a coarse, crumbly texture (not pasty). Add a few tablespoons of reserved liquid if too dry.
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For extra authenticity, mix the ground pork with refried beans (1 cup) and queso fresco (1 cup crumbled) — this is a common mixed filling. Or keep it pure chicharrón.
Note: Many Salvadoran cooks simply buy prepared chicharrón paste from a Latin market. If available, use 1½ lbs.
For the Masa Dough
Ingredients:
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4 cups masa harina (Maseca brand, specifically for pupusas/tortillas)
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2½ – 3 cups warm water (or reserved pork cooking liquid + water)
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1 tsp salt
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Optional: ¼ cup lard or vegetable shortening (adds richness)
Instructions:
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In a bowl, mix masa harina and salt. If using lard, rub it into the masa.
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Gradually add warm water, mixing with your hands until a soft, pliable dough forms — similar to play-dough, not sticky. It should hold together without cracking when rolled into a ball.
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Cover with a damp towel and rest for 10–15 minutes.
For the Filling Assembly
You’ll also need:
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2 cups shredded mozzarella or quesillo (Salvadoran cheese) — or a mix of mozzarella + queso fresco
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Optional: 1 cup refried beans (if making revueltas or bean + chicharrón)
To stuff each pupusa (about ¼ cup filling per pupusa):
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Take a golf-ball-sized piece of masa (about 2 oz).
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Flatten into a disk in your palm.
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Place 1 tablespoon of chicharrón + 1 tablespoon of cheese in the center (plus a teaspoon of beans if desired).
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Gently fold the masa over the filling and seal completely.
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Flatten into a ½-inch thick disk, making sure no filling escapes.
Cooking the Pupusas
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Heat a comal or non-stick griddle over medium heat (no oil needed).
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Cook pupusas for 2–3 minutes per side until golden brown with some darker toasted spots. The cheese should be melted inside.
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Keep cooked pupusas warm in a low oven (200°F) wrapped in a towel.
Curtido (Pickled Cabbage Slaw) — Essential Accompaniment
Ingredients:
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½ head cabbage, finely shredded
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1 carrot, grated
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½ white onion, thinly sliced
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1 jalapeño or serrano pepper, thinly sliced (optional)
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1 cup apple cider vinegar (or white vinegar)
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1 cup water
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1 tbsp salt
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1 tsp dried oregano
Instructions:
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Place cabbage, carrot, onion, and pepper in a bowl.
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Boil vinegar, water, salt, and oregano. Pour over vegetables.
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Let cool, then refrigerate for at least 2 hours (best overnight).
Salsa Roja (Simple Tomato Sauce)
Ingredients:
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3 tomatoes, boiled or roasted
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¼ onion
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1 clove garlic
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1 small dried chile (guajillo or chile de árbol) — optional
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Salt to taste
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¼ cup water or broth
Instructions:
Blend all ingredients until smooth. Simmer in a small pot for 5–10 minutes to thicken.
Serving
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Place 2–3 pupusas on a plate.
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Top with a generous heap of curtido and a drizzle of salsa roja.
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Eat with your hands — it’s traditional!
Tips for Success
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Dough consistency: If masa cracks when flattening, add a little more water. If too sticky, add more masa harina.
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Filling leakage: Seal edges tightly. If a pupusa leaks, patch with a small piece of masa.
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Make ahead: Prepare filling and curtido 1–2 days in advance. Assemble and cook pupusas fresh for best texture.
Would you like a variation (pupusas de queso con loroco, frijoles con queso, or ayote con queso) or a simplified shortcut version using pre-made ingredients?