Pinch and Swirl

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Pupusas

Filed Under: Easy Dinner Recipes, Main Course, Vegetarian Recipes

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Pupusas stacked on a plate and topped with curtido

Seeing a towering stack of these cheese oozing discs, you might think they were difficult to make at home. Not so! With this simple recipe for pupusas (and step by step how-to video), you’ll be serving them in minutes!

Delicious Pupusas stacked high and smothered in Curtido (spicy slaw).

What is a Pupusa?

Pupusas are the national dish of El Salvador, where they were created centuries ago, for good reason – they are delicious, cheese filled masa cakes (also stuffed with meat and/or beans) that are grilled and typically served with a vinegary, spicy slaw called Curtido.

I clipped a recipe for Pupusas from Saveur magazine years ago, intrigued by the idea of cheese stuffed corn-masa cakes. They reminded me of tamales, one of my favorite foods, but looked easier to make. And this recipe from The New York Times looked interesting too. The problem was that I’d never actually eaten a pupusa, so if I made them at home, how could I know that my pupusas tasted how pupusas should taste?

Fortunately, we had a couple of good resources for authentic pupusas in our little town of Bend, Oregon: here and here. So we set out to eat pupusas, in the name of research you understand. The delicate crunch of the grilled masa cake, the molten cheese spilling out – I was smitten from my first bite!

Pupusas con Cortido

How to Make Pupusas

Step 1: Make pupusa dough with a simple mixture of masa harina (corn flour), kosher salt and warm water. Dip your hands in a mixture of warm water and a little oil then scoop out a portion of dough a little larger than a golf ball.

Pupusa Dough Ball

Step 2: Shape the masa dough into a ball, then into a disc that is 3 to 4-inches wide.

Pupusa Dough Disc

Step 3: Add a generous pinch of cheese to the center of the masa disc and gently fold the edges up all the way around until the cheese is sealed inside. (Note that you can also stuff them with beans, meat, vegetables or a combination of ingredients.)

Filling Pupusa with Cheese

Step 4: Gently pat the cheese filled masa dough ball back into a disc. Repeat with remaining dough.

Pupusas ready to cook

Step 5: Cook pupusas on a hot non-stick skillet or griddle until masa cakes are cooked through and lightly brown on both sides. You can do this in a dry pan or with a little oil (my preference).

Cooked Pupusas

Serve with Curtido – optional but recommended! I also like them with extra hot sauce and sour cream or crema.

Pupusas Recipe Video

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5 from 8 votes

Pupusas Recipe

Pupusas are delicious and simple to make! Follow this pupusa recipe to make masa cakes stuffed with cheese and or your favorite meat or beans topped with curtido (spicy slaw).
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Servings: 4 people

Ingredients

  • 3 tablespoons olive oil divided
  • 2 cups masa harina 232g
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups warm water up to 1 3/4 cups, until you have a moist pliable dough
  • 5 ounces whole milk mozzarella cheese shredded

Optional Pupusa Toppings

  • Curtido
  • sour cream or crema
  • hot sauce

Instructions

  • Combine 1 tablespoon of the olive oil and 1 cup warm water in a small bowl. (You’ll dip your hands in this mixture to keep the pupusa dough from sticking to your hands as you form the cakes.) 
  • Line a medium tray with parchment paper.
  • Whisk together masa harina and kosher salt in a medium bowl. Slowly add warm water, stirring constantly, until all of the water is incorporated and dough is moist and pliable. (Start with 1 1/2 cups warm water and add more as needed to reach your desired consistency.)
  • Dip your hands in oil and warm water mixture to moisten your fingers and palms. Scoop out about 1/8 of the dough, a little larger than a golf ball. With your hands, roll into a ball then gently press back and forth between your palms, shaping the dough into a disc, 3 to 4-inches wide. Add a large pinch of shredded cheese to the center of the disc and gently press the sides up all the way around to seal. Use your palms to press the ball back into a disc about 1/2-inch thick and place on prepared tray. Repeat with remaining dough.
  • Heat remaining oil in a large non-stick skillet or griddle over medium-high heat. Cook pupusas until cooked through and lightly browned, 5 to 6 minutes per side. Serve hot with Curtido and desired toppings.
Keywords: cheesy, flourless, gluten free, vegetarian
Tried this recipe?I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
Pupusas are delicious and simple to make! Follow this pupusa recipe to make masa cakes stuffed with cheese and or your favorite meat or beans topped with curtido, spicy slaw. #pupusas #ethnicfoods #corncakes #corn

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

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Comments

  1. maddie says

    May 23, 2019 at 12:16 pm

    Was looking for a pupusa recipe for a potluck i’m attending and found your blog- I’m from Bend, too 🙂 small world. Thanks for the step by step instructions!

    Reply

  2. ana says

    March 29, 2019 at 11:39 am


    I am from El Salvador I know how to make Pupusas the point of my comment is that is awesome watch how people like this kind of food and try their best to make them real good Thank you for share this information have a bless life!!!

    Reply

  3. Jimmy says

    January 3, 2019 at 9:06 pm

    My grocery store has Harina Pan 100% White Corn Meal, and Instant Yellow Corn Masa Flour. Nothing specifically called Masa Harina. Which of these two would be better for making papusas?

    Reply

  4. Kesinee says

    December 11, 2018 at 3:31 pm


    My first pupusas was very hard. Couldn’t eat it. But when I add too much water couldn’t mold it. Maybe I mold it too thick.

    Reply

    • Marissa says

      December 11, 2018 at 4:28 pm

      Hi Kesinee…hmmm…not sure what to advise. I recommend measuring the ingredients carefully – ideally, weighing the masa harina so that it’s in the correct proportion to the water.

      Reply

    • Marissa says

      November 26, 2018 at 4:15 pm

      Hi there…I’m sorry to say no, cornmeal is too coarse and won’t work well for pupusas. Masa Harina is very finely ground which allows them to hold together.

      Reply

  7. Ruth SG says

    November 5, 2018 at 4:05 pm


    First time I used this recipe I made six batches. Gone in three days in this family of five adults and two children. These were consumed for breakfast, lunch, dinner and any snacking in between meals. Making “second” batch for a birthday get together and hopefully Thanksgiving(Yeah right. Like that’s going to happen). Pupusas cooked, cooled, refrigerated in zip bags and heated in toaster oven for that good as fresh taste, Love, love, love this awesome recipe.

    Reply

  8. Phillip says

    October 16, 2018 at 1:59 pm


    I live in DC where there’s a large Salvadoran population – LOVE getting the pupusas at restaurants around here! I haven’t ventured into making them yet, but I think I will. These would be great for people doing gluten free!

    Reply

  9. Cindy says

    June 19, 2018 at 8:41 am

    Marissa,
    These look fabulous and I happen to be planning a dinner for Dom Salvadoran friends. The BIG question, can these be made in advance of a party? If yes, how would I reheat them? Oven perhaps?

    Reply

    • Marissa says

      June 19, 2018 at 10:03 am

      Hi Cindy,

      Your party sounds like fun! You can definitely make these in advance up to the point of pan frying them – they even freeze well. I haven’t reheated them in the oven once cooked, so I’m not sure how the texture would be? They’re so good when they’re fresh and hot that I recommend that you pan fry them just before your guests arrive, and transfer to a warm oven until you’re ready to serve.

      Reply

  10. Kelsie | the itsy-bitsy kitchen says

    December 15, 2017 at 10:14 am

    I’ve never eaten, let alone made, a pupusa but I’m down for anything stuffed with cheese. These look AMAZING! Thank you for the step-by-step; I think I’m going to have to make these when I’m home at Christmas so I don’t eat them all myself :). Have a great weekend, Marissa!

    Reply

    • Marissa says

      December 15, 2017 at 2:53 pm

      Definitely worth the wait – and I was pleasantly surprised at how easy they are to make. To be honest, I don’t get how just water and masa harina make such a pliable dough, but it works, so that’s enough for me!

      Reply

  13. David @ Spiced says

    December 14, 2017 at 4:32 am

    I love the foodie research mission…I would have gladly signed on to help with that project! Recreating dishes at home is one of my favorite hobbies. I find it’s like a puzzle, and it’s really fun! Looks like you nailed it with these pupusas. I’m not familiar with pupusas, but they sound quite delicious. I also happen to have a bag of masina harina in the pantry right now, so I might need to whip up a batch!

    Reply

  15. Ben|Havocinthekitchen says

    December 12, 2017 at 6:48 pm


    Mmmm! I’ve never heard/tried of Pupusas, but I’m already a huge fan of these gooey deliciousness. No wonder – corn flour and cheese. I’ll definitely need to make these after the holidays. And I’m going to use smoked mozzarella. Thanks for the recipe, Marissa!

    Reply

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