Pupusas

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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.

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.

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Pupusas

Author: Lauren Allen

Homemade Pupusas are so easy to make, stuffed with refried beans and cheese and topped with salsa roja and curtido slaw.

Prep: 30 minutes mins

Cook: 5 minutes mins

Total: 35 minutes mins

Servings: 25

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Equipment

• Griddle optional

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

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

Bouillon: I prefer bouillon paste, or use chicken granulated bouillon or one cube.

Filling: Feel free to try different filling combinations. It is popular to include beans, meat, and cheese.

Store leftover masa dough 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.

 

Nutrition

Calories: 108kcal, Carbohydrates: 15g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 9mg, Sodium: 189mg, Potassium: 55mg, Fiber: 2g, Sugar: 0.4g, Vitamin A: 136IU, Vitamin C: 0.001mg, Calcium: 75mg, Iron: 1mg

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.