Vegetarian Pupusas

Total time50 min

Prep time30 min

Cook time20 min

Golden, griddle-crisped masa harina discs get filled with melty quesillo (or mozzarella) and pressed by hand until the seams disappear, then cooked in a hot skillet until the exterior turns deep golden with those signature blistered spots. Each pupusa gets that satisfying contrast of a slightly crackly crust giving way to a soft, pillowy center and pockets of gooey cheese. Alongside, a quick-pickled curtido of cabbage, onion, and carrot brings sharp, tangy crunch, while a smoky blended salsa roja of fire-roasted tomatoes, garlic, and jalapeño adds a spoonable, slightly sweet heat. Together the three components make for a complete plate that's as fun to assemble as it is to eat, with plenty of room to customize the filling to your liking. It's a naturally satisfying option for a vegetarian table, built on corn masa, dairy, and fresh vegetables rather than anything meat-based. Make a double batch of curtido — it only gets better as it sits, and you'll want extra for topping every pupusa that comes off the griddle.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the masa dough

3 cups masa harina (instant corn masa flour)
½ tsp salt
Morton Iodized Salt - 26 oz McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Kroger® Iodized Salt
See all
2 ¼ cups warm water, plus more as needed

For the filling

1 ½ cups shredded quesillo cheese or low-moisture mozzarella cheese
¾ cup refried beans

For cooking

2 tbsp vegetable oil, for the griddle

For the curtido

2 cups green cabbage, finely shredded
½ cup white onion, thinly sliced
½ cup carrot, grated
½ cup white vinegar
½ cup water
1 tsp dried oregano
½ tsp salt

For the salsa roja

1 can (14.5 oz) fire-roasted diced tomatoes
¼ cup white onion, roughly chopped
2 cloves garlic
1 jalapeño, stemmed and roughly chopped
½ tsp salt
1 tbsp vegetable oil

Instructions

1
Make the curtido: Combine the shredded cabbage, sliced onion, and grated carrot in a medium bowl. In a small saucepan, bring the white vinegar, water, oregano, and salt to a boil, then pour the hot brine over the vegetables. Toss to coat and set aside at room temperature while you prepare the rest of the recipe — the vegetables will soften and pickle lightly.
2
Make the salsa roja: Combine the fire-roasted tomatoes, chopped onion, garlic, jalapeño, and salt in a blender and blend until smooth. Heat 1 tbsp vegetable oil in a small saucepan over medium heat until shimmering, then pour in the blended salsa — it will sputter. Cook, stirring occasionally, until the salsa darkens slightly and thickens, about 5 minutes. Remove from heat and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!