Salvadoran Pork-Stuffed Corn Cakes

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These thick, hand-formed griddle cakes are El Salvador's national dish: tender masa wrapped around a savory filling of seasoned ground pork and melting cheese, cooked on a hot comal until speckled with brown. They're traditionally served with tangy curtido (cabbage slaw) and a bright tomato salsa for the perfect salty-savory contrast.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 45 gCarbs
• 4 gFiber
• 2 gSugar
• 28 gProtein
• 720 mgSodium
• 380 mgPotassium
• 220 mgCalcium
• 3.5 mgIron
• 4 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the masa dough

• 2 cups (240 g) masa harina
• 1 1/2 cups warm water, plus more as needed
• 1/2 tsp fine sea salt
• 2 tbsp lard or vegetable oil

For the pork filling

• 12 oz (340 g) ground pork, or finely chopped chicharron
• 1 cup (110 g) shredded queso fresco or low-moisture mozzarella
• 1 small Roma tomato, finely diced (optional)
• 1/2 small white onion, finely minced
• 1 garlic clove, grated
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

For cooking and serving

• 2 tbsp neutral oil, for the griddle
• 1 cup prepared curtido, for serving
• 1/2 cup salsa roja, for serving

Directions

1. Make the dough: In a large bowl, whisk the masa harina and salt. Add the warm water and lard, then mix with your hand until a soft, pliable dough forms that holds together without cracking; add water a tablespoon at a time if it feels dry.
2. Prepare the filling: In a medium bowl, combine the ground pork, cheese, tomato, onion, garlic, cumin, salt, and pepper, mixing until evenly distributed. The mixture should hold together when pressed; cook a small pinch in a skillet to taste and adjust seasoning.
3. Divide and shape: Scoop about 1/3 cup of masa and roll into a ball, then flatten into a 4-inch disk in your palm, keeping the edges slightly thicker than the center to form a shallow well.
4. Fill and seal: Spoon about 2 tablespoons of filling into the center of the disk. Fold the masa up and around the filling, pinching to seal, then gently flatten back into a 1/2-inch-thick patty, pressing to even out any cracks.
5. Heat the griddle: Heat a comal, cast-iron skillet, or heavy nonstick pan over medium heat for 3 minutes. Lightly oil the surface.
6. Cook the cakes: Place 3 to 4 pupusas on the hot surface and cook for 3 to 4 minutes per side, pressing gently with a spatula, until deeply speckled brown and the masa feels firm with a slight give.
7. Keep warm: Transfer cooked pupusas to a towel-lined plate or a 200°F oven while you cook the remaining batch, adjusting heat as needed to prevent scorching.
8. Serve: Pile the hot pupusas on a plate and serve immediately with curtido and salsa roja for tableside topping.

Cook’s Notes

• If the masa cracks when you shape it, the dough is too dry; knead in more warm water a teaspoon at a time until smooth.
• Wet your hands frequently while shaping and filling to keep the masa from sticking and to help seal the edges cleanly.
• A comal or well-seasoned cast-iron skillet gives the best toasted crust; nonstick works but produces a paler exterior.
• For authentic chicharron flavor, render cubed pork belly until crisp, then chop finely before mixing with the cheese.
• Pupusas reheat beautifully: warm them in a dry skillet over medium-low heat for 2 minutes per side to restore the crisp edges.

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