Veal might not be the first meat you think of when it comes to pupusas—but that’s exactly why it works. Light, tender, and delicately flavored, veal cutlet brings a unique twist to El Salvador’s beloved stuffed masa dish. Combined with cheese and a buttery sear, it creates a pupusa that feels both elegant and grounded in tradition.
In this post, you’ll learn how to make Veal Cutlet Pupusas step by step, from preparing the meat to folding and cooking perfect golden pupusas with rich flavor and incredible texture.
🐄 Why Veal?
Veal is prized for its:
- Tender texture (especially when pounded thin)
- Delicate flavor that pairs beautifully with cheese and herbs
- High protein and low fat content compared to beef
When used in pupusas, veal adds a gourmet, silky quality to every bite—ideal for dinner parties, date nights, or elevated home meals.
🧾 Ingredients
For the Dough:
- 2 cups masa harina
- 1½ cups warm water
- ½ tsp fine sea salt
- 1 tsp olive oil or melted butter
For the Filling:
- ¾ lb veal cutlets, pounded thin
- Salt & pepper to taste
- 1 tbsp butter or olive oil
- 1 garlic clove, finely minced
- 1 tsp chopped rosemary or thyme
- 1 cup shredded mozzarella or fontina cheese
- Optional: 1 tbsp caramelized onion or chopped sautéed mushrooms
🔥 Step-by-Step Instructions
1. Prepare the Dough
- In a bowl, mix masa harina, water, salt, and oil
- Knead until smooth and soft (not sticky)
- Cover with a damp towel while preparing the filling
2. Cook the Veal
- Season cutlets with salt, pepper, and herbs
- In a skillet, melt butter over medium-high heat
- Sear veal for 1–2 minutes per side (don’t overcook)
- Let rest for 5 minutes, then finely chop or shred
✅ Tip: Chop into small bits so they mix well with the cheese and distribute evenly in each pupusa.
3. Prepare the Filling
In a mixing bowl, combine:
- Cooked veal pieces
- Shredded cheese
- Optional: caramelized onions or mushrooms
Mix well and chill slightly to firm it up.
4. Shape and Fill the Pupusas
- With wet hands, form golf ball-sized masa portions
- Flatten into 4-inch discs
- Spoon 1–2 tbsp of veal-cheese mixture into the center
- Fold dough over the filling to seal
- Gently flatten into thick discs, ~½ inch thick
✅ Be sure to close any cracks to avoid leaks while cooking.
5. Cook the Pupusas
- Heat a dry skillet, comal, or flat pan over medium heat
- Cook each pupusa for 3–4 minutes per side
- Look for golden-brown spots and listen for a light sizzle
Cheese melting out the edges? Perfect.
🥗 Serve With Elegance
Pair your veal pupusas with:
Curtido (with a twist):
- Shredded cabbage, apple cider vinegar, red onion
- Add a splash of white wine vinegar and pink peppercorns
Salsa Roja (light version):
- Tomatoes, garlic, roasted bell pepper
- Simmered and blended for a smooth finish
Garnish with microgreens or edible flowers if serving for guests.
🍷 Pairing Suggestions
- White wine: Sauvignon Blanc or Pinot Grigio
- Light reds: Pinot Noir or a chilled Lambrusco
- Craft beer: Blonde ale or saison
- Non-alcoholic: Sparkling lime agua fresca
🧠 Tips for Success
- Don’t overcook the veal—it dries out easily
- Use fresh, soft masa dough for easy sealing
- Rest cooked pupusas under a clean towel to keep warm and soft
- Make extra and freeze for later—just reheat on a skillet
