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We love making Pupusas from home with a simple bean and cheese filling and served with curtido and salsa roja.
One of our favorite ways to “travel” as a family is cooking International Inspired recipes for dinner at home, like Chicken Shawarma Bowls, Gallo Pinto, or this Bánh Mì Sandwich.
Pupusas are King of Salvadoran street food
Pupusas are King of Salvadoran street foodI always ask my kids to help me in the kitchen but when Pupusas are on the menu, they all volunteer! I can't say this recipe is 100% authentic but it's one of those fun, hands-on foods that provide an opportunity to teach them about other cultures, through food. And you absolutely have to make curtido and salsa roja to serve with pupusas!
How to make Pupusas:
Make Dough: Add masa harina (corn flour) and salt to a large mixing bowl then add the warm water, little by little, while mixing the dough with your hand until you get the consistency of a soft play dough. Add butter and chicken bouillon if you'd like, for extra flavor. Scoop dough into golf-ball-size portions, dipping your hands in an oil and water mixture as needed if the masa is sticking to your hands.
Assemble: Pat the dough into a pancake in your hand, about 4 inches in diameter. Add a Tablespoon of refried beans in the center and a sprinkle of shredded cheese. Fold the edges up and pinch to close into a ball. Gently pat/slap the dough back and forth between your palms to form it back into a thin pancake.
Cook and Serve: Place pupusas on a hot, dry griddle or skillet and cook for 2-4 minutes on each side, until golden. Serve immediately, topped with curtido and salsa roja.
Storage and Freezing Instructions:
Store leftover masa dough can be stored in the refrigerator in an airtight bag or container for 1-2 days. Add a little more warm water to it, as needed, to make it soft before using. Store leftover cooked pupusas in an airtight container in the fridge, and reheat on a hot griddle or skillet.
To Freeze uncooked pupusas, “flash freeze” them on a baking sheet for 30 minutes, then store in an air-tight container, separated by parchment, for up to 3 months. Thaw completely in the fridge before cooking and serving.
Recipe Variations:
- Filling: Feel free to try different filling combinations. It is popular to include beans, meat, and cheese.
Pupusas
Equipment
- Griddle optional
Ingredients
Pupusas:
- 4 cups masa harina
- 3 ½ – 4 cups warm water
- 1/2 teaspoon kosher salt
- 2 Tablespoons softened butter, , optional
- 1 teaspoon Better then Bouillon Chicken Base, , or 1 bouillon cube
Filling:
- 15 oz can refried beans, , or homemade
- 2 cups shredded mozzarella cheese, , or Oaxaca cheese
Topping:
- 1 recipe salsa roja
- 1 recipe curtido
Instructions
- Make Dough: Add masa harina (corn flour) and salt to a large mixing bowl then add the warm water, little by little, while mixing the dough with your hand until you get the consistency of a soft play dough. Stir in butter and chicken bouillon.
- Scoop dough into golf-ball-size portions, dipping your hands in an oil and water mixture as needed if the masa is sticking to your hands. Keep dough balls covered with a damp cloth as you work, to keep from drying out.
- Form Pupusas: Pat the dough into a pancake in your hand, about 4 inches in diameter. Add a Tablespoon of refried beans in the center and a sprinkle of shredded cheese. Fold the edges up and pinch to close into a ball. Gently pat the dough back and forth between your palms to form it back into a thin pancake.
- Cook: Heat a large un-greased skillet or pan over medium heat. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. You will know the pupusas are ready to flip when the edges are set and the bottom is lightly golden.
- Serve immediately, topped with Curtido and Salsa Roja.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe May 2019. Updated August 2022 and May 2024.
Thanks for the recipe! We also had some kalua pork on hand so added that to the mix. I’m not sure if I made them right, they were on the dryer side and I wish I had put a little more cheese in. But they were still amazing.
The pictures also really helped.
I am looking forward to trying this recipe soon, but I was wondering if anyone had tried any other fillings, I am planning on making most with beans and cheese, but I love being creative with flavors, so if anyone has suggestions I would love to hear them!
This was my first time trying making pupusas and I’m Salvadorean! I followed your recipe, I admit I added spinach to mines. Yummy!!
It was easy to follow your instructions. Thank you!
Best ever. Thank u for sharing. The first time I had these were with pork so I made them that way , but cant wait to try them with beans. I always have left over pulled pork and i just add some different seasonings and mince it up. And this time I didnt have any raw cabbage, so I winged it and added franks hot sauce and oregano to my already made coleslaw. It worked for that crunchy texture you def need .. Thank you again. I will be making these often.
Should the refried beans be cooked already? Do we put them in hot?
Yes, and you can add them when they are warm, or room temperature (they will cook and heat up when the pupusas cook)
We are new to pupusas but trust every recipe on your blog so decided to give them a try. I have made these a few times now and they are soo good! Thanks for helping us mix things up at our house!
That makes me so happy to hear! Thank you!
Tried these for my family last night. I was a little nervous having never made them before. Thanks for the easy recipe and step-by-step instructions. My family (including my 4-year old) loved these!
It makes me so happy to hear your family loved them! Thanks Amy!
Hello! I had fun looking around your website/blog. Your recipe for Home Made Pupusas caught my eye. For starters, I didn’t know what a pupusa was!!! So I checked and found it was “small round corncakes”. And … I sure didn’t know what masa harina was. We have a Mexican Farmers’ Market just a couple blocks away and they were able to fix me right up! I had fun making these and they were a big hit!! Thanks for sharing!
Counting these as my new favorite thing to make. My entire family loved them and I was the hero! Thanks for the great recipe.
That’s wonderful! Thank your for sharing, and I’m so happy you liked them.
I’ve always wanted to make these and saw your tutorial on Youtube and felt like I could really do it, so I made them this weekend. They were so awesome. It took a little practice to get mine to look good. I served them with regular salsa and sour cream.
Thank you so much, and way to go! I’m so happy you made them and enjoyed them.
Can you use regular flour?
No, sorry, corn flour is a must!
I’ve used regular flour and it works great. Just a different flavor. Its how they make them here and its all I had.
That isn’t a papusa then, its just a flat bread. Closer to a smushed bun or even a pita / naan than a papusa.