Pupusas (6 Pupusas)

Prep Time: 5 mins Cook Time: 10 mins

nut free

gluten free


  • 2 cups masa harina (corn flour)*
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt
  • 1/3 cup cheese, shredded (I used a mexican blend of cheeses)
  • oil


1. Combine the masa, water and salt in a bowl and stir to combine into a dough.

2. Divide the mixture into 6 balls and flatten each one into a 3 inch disk.

3. Place 1 tbsp of shredded cheese in the center of the disk and carefully fold in the edges to enclose the cheese.

4. Flatten the disk, covering the cheese and form into 1/4 inch thick disks (about 5-6 inches across).

5. Heat 2 tbsp 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.

6. Serve.

*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.


guacamole, sour cream, salsa, vinegary coleslaw