Sirloin And Plantain Pupusas

Vicki Butts (lazyme)


One of El Salvador's great passions, pupusas are pancake-shaped pockets with a thinly crusted exterior that are stuffed with warm, succulent meat and cheese.


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 3 c
  • 2 c
  • 2 Tbsp
  • 2 1/2 Tbsp
    olive oil, divided
  • 1/4 lb
    sirloin beef, diced
  • 3 Tbsp
    ripe plantain, diced
  • 3 Tbsp
    bell pepper, diced (red or green)
  • 1/4 c
    onion, diced
  • 1/2 Tbsp
    tomato paste
  • 1/2 Tbsp
    garlic, minced
  • 1/2 Tbsp
    cilantro, chopped
  • 1/2
    jalapeno, seeded, diced
  • 3 Tbsp
    red wine
  • 3/4 c
    beef broth
  • 3/4 c
    monterey jack cheese, shredded
  • 1/3 c
    olive oil, for frying

How to Make Sirloin And Plantain Pupusas


  1. Place masa in bowl. Stir in water. Knead dough into ball.
  2. In small saute pan, cook plantain in 2 teaspoons olive oil until golden color.
  3. Heat 2 tablespoons olive oil in medium saucepan. Cook beef until brown.
  4. Pour off liquid. Add peppers, onions, garlic and jalapeños and cook until softened, about 5 minutes.
  5. Add tomato paste, wine, beef broth and cilantro.
  6. Simmer for 10 to 15 minutes, stirring often. Drain liquid and stir in fried plantain.
  7. Roll 2 tablespoons of dough into ball, then place between two pieces of plastic wrap. Flatten on board to 3-inch diameter. Continue until you have 16 rounds.
  8. Place 1 tablespoon of filling in center, add tablespoon of cheese and put second dough circle on top. Press down to seal.
  9. Heat pan with 1/3 cup olive oil and fry pupusas, 5 minutes per side.
  10. Place in 400 degree oven for 5 to 7 minutes until golden brown and heated through.

Printable Recipe Card

About Sirloin And Plantain Pupusas

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: Latin American

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