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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).
So easy and delicious!
Is 1.5 cups water correct? It was soo watery. Thanks!
I love pupusas, but making the cup for the filling was my down fall. Now to make them I just put masa in a mixing bowl, add some salt and dump in beans and cheese, onions etc and mix. Them form this Pattie’s and fry with minimal oil. Easier than frying eggs and bacon and almost as fast.
Can you pre make pupusas and when you are ready cook them?
Yum!
My son-in-law is Salvadoran and has me hooked on Pupusas. My favorite is Chorizo and cheese filled.
These sound good – thank you.