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Pupusas are warm, cheesy, stuffed corn cakes from El Salvador that are as easy to make as they are delicious. With just masa dough and your favorite fillings like beans, cheese, chicken, or veggies, you can have a quick, budget-friendly meal on the table in minutes.
Table of Contents
Why I Love This Recipe
The very first time we tried pupusas was at our local farmers market, and it was love at first bite. My kids were skeptical, but the second they bit into that cheesy, warm masa pocket, they were hooked. Since then, pupusas have become a go-to in our house. Here’s why I think you’ll love them too:
- They’re incredibly cost-effective. Perfect for stretching your weekly meal plan.
- They’re fun to customize with different fillings and serve with delicious toppings like curtido (Salvadoran slaw), kid-friendly salsa, or homemade guacamole for the perfect bite.
- They come together quickly, making them an easy weeknight dinner ready in under 30 minutes.
- They’re kid-friendly (even for picky eaters).
The Ingredients
Making pupusas at home only requires a handful of simple ingredients:
- Masa harina: This is the special corn flour used for tortillas, tamales, and pupusas. Don’t swap with cornmeal. It won’t work.
- Warm water: To hydrate the masa harina into a soft dough.
- Filling of choice: Cheese, refried beans, seasoned shredded chicken, sauteed vegetables, or a mix of your favorites.
- Oil (optional): For lightly greasing your skillet or griddle.
Variations and Substitutions
One of the best parts about pupusas is how versatile they are! Some ideas:
- Cheese Pupusas (Pupusas de Queso): The classic, and always a hit with kids.
- Bean and Cheese: Creamy, cheesy, and filling.
- Chicken or Pork: Great if you have leftover cooked meat to use up!
- Vegetarian Pupusas: Try sautéed spinach, mushrooms, or zucchini.
- Dairy-free: Skip the cheese and use beans or veggies instead.
How to Make Pupusas
Step 1: Combine the masa, water and salt in a bowl and stir to combine into a dough.
Step 2: Divide the mixture into 6 balls and flatten each one into a 3 inch disk.
Step 3: Place 1 tablespoon of shredded cheese in the center of the disk and carefully fold in the edges to enclose the cheese. Flatten the disk, covering the cheese and form into 1/4 inch thick disks (about 5-6 inches across).
Step 4: Heat 2 tablespoons of oil in a large saute pan. Add 2-3 pupusas at a time and cook for 4-5 minutes on each side for a total of 8-10 minutes. Serve with slaw, guacamole, crema and/or salsa.
Storage and Freezing Instructions
- Storing leftovers: Keep cooked pupusas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or on a griddle for the best texture.
- Storing extra dough: The masa dough can be kept in an airtight container in the refrigerator for 1-2 days. When you’re ready to use it, knead in a little warm water to soften it back to the right consistency.
- To Freeze: Shape the pupusas, then place them on a parchment-lined baking sheet in a single layer. Once solid, transfer to a freezer-safe bag or container. Thaw in the refrigerator, or cook straight from frozen, adding a few extra minutes per side.
Tips and Tricks
- Keep a bowl of water nearby: Wet hands make shaping the dough much easier.
- Don’t overstuff: Too much filling will make the pupusa burst open.
- Cook in batches: Don’t crowd the pan so they cook evenly.
- Reheat leftovers: Warm pupusas in a skillet for the best texture (avoid the microwave if you can).
FAQs
Yes! Shape them (uncooked) and freeze in a single layer on a baking sheet. Once solid, transfer to a freezer bag. You can thaw them in the refrigerator or cook straight from frozen, just adding a few extra minutes.
The dough may be too dry. Add a splash more warm water until it’s soft and pliable.
Pupusas are a Salvadoran dish made with masa harina, while arepas are from Colombia and Venezuela and use a different type of corn flour. The fillings and cooking styles also vary.
Curtido is traditional and adds a tangy crunch that balances the richness of the pupusas, but you can also serve them with salsa, guacamole, or crema.
More International-inspired Recipes
Pupusas are the kind of meal that proves you don’t need fancy ingredients to make something unforgettable. They’re fun to fill, easy to cook, and loved by everyone at the table. Once you try them, I think they’ll become a regular in your kitchen too. If you make this recipe, let me know what you think by leaving a rating and comment below!
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Pupusas
Ingredients
- 2 cups masa harina (corn flour)*
- 1 1/2 cups warm water
- 1/2 teaspoon kosher salt
- 1/3 cup shredded cheese (I used a mexican blend of cheeses)
- oil
Instructions
- Combine the masa, water and salt in a bowl and stir to combine into a dough.
- Divide the mixture into 6 balls and flatten each one into a 3 inch disk.
- Place 1 tablespoon of shredded cheese in the center of the disk and carefully fold in the edges to enclose the cheese.
- Flatten the disk, covering the cheese and form into 1/4 inch thick disks (about 5-6 inches across).
- Heat 2 tablespoons of oil in a large saute pan. Add 2-3 pupusas at a time and cook for 4-5 minutes on each side for a total of 8-10 minutes.
- Serve with slaw, guacamole, crema and/or salsa.
Notes
- *Make sure to buy masa harina (sold at most groceries) which is different from cornmeal
- To Freeze: After step 4, place on sheet tray and freeze for 30 minutes or until frozen then transfer to a ziploc bag label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 5-6.
- Keep a bowl of water nearby: Wet hands make shaping the dough much easier.
- Don’t overstuff: Too much filling will make the pupusa burst open.
- Cook in batches: Don’t crowd the pan so they cook evenly.
- Reheat leftovers: Warm pupusas in a skillet for the best texture (avoid the microwave if you can).
You had me at pusa! (How cute is that?) I adore pupusas, so Kenya OBVIOUSLY has great taste. Yours look amazing! Already printed off the recipe…
I just made these and they are outstanding! Use Maseca brand masa and add water slowly. I used slightly over 1 1/2 cups. Super yummy and they brown up with no oil 🙂
Looks great! I can’t wait to try this recipe out with my kids 🙂
Masa is a flour made from corn and white flour is made from wheat so that is the biggest difference between the two! It’s sort of like the difference between corn tortillas and flour tortillas! 🙂
is there that big of a difference white flour and mesa?? i made chicken and cheese pupusas yesterday (with this recipe) and they were great, but i was just wondering if there was a big difference mesa and flour??
I LOVE Pupusas! I also enjoy making my own tortillas with masa harina so it’s always stocked at my house. I’ll have to make some for dinner one of these nights.
Hi! I am from El Salvador, and it is great to see how everyone tried to make one of our favorite dishes, this is just delicious! Just a tip, sometimes used this type of rice dough and most Salvadorans love it! you can make a pupusa with chicken, shrimp, fish, spinach, squash, almost everything! we also have a very well known called “pupusa loca” I’m pretty sure you all would love it!
http://www.mimaseca.com/ is the harina masa 🙂
Just tried these. I had a hard time with the dough crumbling and sticking. Added a little water and didn’t seem to help. Still tasted good though.
What type of oil is the best to cook them in?
These are amazing! My 18 month old loves them and we’ve eaten them two days in a row already! Great recipe, super delicious. I had a bit of difficulty finding the masa, but Whole Foods came through in the end.
When I went to the Mexican store to get the corn flour, she told me a trick. To flatten these press a plate down on the ball to make it into a disk, this definitely makes things easier. My kids didn’t really go for it though, I don’t think they like the corn taste, but I enjoyed them.
Is there something you can use instead of the corn flour?
I love pupusas! My mom puts mashed brown beans with cheese inside or mashed beans, cheese and small bits of chorizo (Mexican type sausage) or bits of chicken.
I didn’t have cheese for the middle. Instead I made them a bit smaller and used them as hamburger buns. Yum!
These were so good. My 15 month old loved them! Is there anyway to spice up the dough for adults? It was a bit bland for my grown up taste.
Hi! These look so delicious, I just had to try them. I’ve never even made tortillas before though, so they didn’t turn out quite right I fear. They do taste delicious though. A few questions if you don’t mind?
1) Is the dough supposed to be very crumbly or was there not enough water?
2) Mine turned out yellow and crispy. I used Wesson oil and the Masa was the Maseca brand that says it’s for pupusa. Too much oil, too high heat (cooked on medium)? Any ideas?
Any advice would be greatly appreciated!