Learn how to make pupusas, the national dish of El Salvador, delicious corn cakes stuffed with beans, cheese, or meats, served with pickled cabbage slaw.
Salvadoran Pupusas Recipe
We're cooking up Pupusas in the Chili Pepper Madness kitchen today, my friends. Would you care for one?
We were recently introduced to pupusas by our very good friend and neighbor, whose family is from El Salvidor. She took us to a local place that makes them and we fell in love with them instantly.
What are Pupusas?
Pupusas are griddle cakes typically stuffed with cheese, refried beans, or meats, usually made from corn flour. They the national dish of El Salvador, and traditional in both El Salvador and Honduras.
Pupusas are made from a corn flour dough, then stuffed, flattened, and cooked on a griddle until golden brown.
The dish is believed to have originated with the Pibil tribe who inhabited El Salvador, though the exact origins are unknown.
Today, El Salvador pupusas are hugely popular and iconic dish, served everywhere in the country, particularly in "pupuserías" or as a street food. The dish has spread from the region, thankfully into the United States, where I've been seeing them more and more.
They are usually served with curtido, a fermented cabbage slaw, along with salsa. One taste of this simple yet delicious dish, and I think you will love them.
Let's talk about how to make pupusas, shall we?
Pupusas Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Masa Harina. Masa harina is a corn flour made from ground nixtamalized corn, commonly used for making corn tortillas, tamales, pupusas, and gorditas.
- Warm Water.
- Salt.
- Shredded Cheese. Use quesillo/oaxaca, mozzarella, or white cheddar, though other melty cheeses will work. For stuffing.
- Vegetable Oil. For cooking.
- Optional Fillings. Refried beans, Cooked and seasoned ground meat (pork, beef, or chicken).
- Curtido. For Serving. Curtido is lightly fermented pickled cabbage slaw traditionally served with pupusas. Check out how to make curtido.
- Additional Serving. Salsa roja, salsa verde, or your favorite salsa, tomato sauce, or hot sauce.
How to Make Pupusas
Make the Masa Dough. In a mixing bowl, combine the masa harina and salt. Stir in warm water to form a corn dough. Knead the dough several minutes until it becomes smooth and pliable. If the dough is too dry, add a little more water; if it's too sticky, add a bit more masa harina.
Divide the Dough. Divide the dough into golf ball-sized portions. Cover with a damp cloth to prevent drying.
Stuff the Pupusa Dough. Flatten each dough ball with lightly oiled or damp hands to form a 1/4 inch thick patty. Place 1-2 tablespoons of shredded cheese (or beans, meat, or combo) in the center of the masa patty.
Fold the edges of the dough over the filling, then seal and flatten each stuffed dough balls to form thick tortillas.
Cook the Pupusas. Heat the vegetable oil in a pan to medium-high heat. Cook the pupusas 2-3 minutes per side, until they turn golden brown. Use a spatula to help them cook evenly.
Serve warm with curtido (pickled cabbage slaw), fresh salsa roja, and hot sauce.
Boom! Done! Your pupusas are ready to serve. Easy to make, aren't they? Which do you prefer? Bean filled? Cheese? Meats? Maybe a mix? I'd love to hear!
Recipe Tips & Notes
- Get Creative with Stuffing. Cheese or refried beans are commonly used to stuff pupusas, but you can also stuff them with seasoned ground meats, chicharrón (fried pork belly or rinds), loroco buds, (a Central American flower bud), spinach, or others.
- Best Cheese for Pupusas. Consider Salvadoran cheese like queso duro, queso fresco, or quesillo for more authentic flavor, but you can substitute with a blend of mozzarella cheese for great flavor. I've also seen some recipes with feta cheese as an option.
- Moisten Your Hands. Dip your hands in water or oil before handling pupusa dough, which can be sticky. This will make it easier to shape the pupusas without the dough sticking to your fingers.
- Plain Pupusas. Feel free to skip stuffing your pupusas and serve them plain with salsa and curtido. You can easily pile other things onto them, like shredded meats and more.
Serving Pupusas
Serve pupusas hot off the skillet with a generous pile of curtido (pickled cabbage slaw) and a spoonful of salsa roja for a classic Salvadoran experience. You'll love the tangy crunch of curtido.
They’re great as:
- An appetizer or snack (smaller pupusas)
- A main dish with extra fillings like beans or seasoned meat
- A party platter with different fillings so everyone can mix and match
For a full meal, serve with:
- Black beans or refried beans
- Mexican rice or Salvadoran-style rice
- Avocado or classic guacamole
Party Tip: Set out curtido and salsa at the table so everyone can top each pupusa just how they like it.
Storage
Pupusas will last up to 3 days in the refrigerator in a sealed container. You can gently reheat them in a hot pan.
You can also freeze them for 2-3 months in freezer containers.
That's it, my friends. I hope you enjoy this pupusas recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Salvadoran Pupusas Recipe
Ingredients
- 2 cups masa harina corn flour
- 1-1/2 to 1-3/4 cups warm water (as needed)
- 1 teaspoon salt
- 1 teaspoon neutral oil (optional, for softer dough)
- 1 cup shredded cheese (quesillo/Oaxaca, mozzarella, or white cheddar), for filling
- neutral oil for lightly greasing the pan
Optional Fillings
- Refried Beans
- Cooked, seasoned ground pork, beef, or chicken (finely crumbled)
For Serving
- Curtido (Pickled Cabbage Slaw)
- Salsa roja (optional, but traditional)
Instructions
- In a mixing bowl, combine masa harina and salt. Stir in warm water (and optional oil) until a dough forms. Knead 2-3 minutes until smooth and pliable. If dry or cracking, add a little more water. If sticky, add a bit more masa harina.
- Divide into 8 equal portions (about small lemon-sized). Keep covered with a damp cloth to prevent drying.
- With lightly oiled or damp hands, flatten one dough ball into a thick disc, then shape into a cup. Add 1-2 tablespoons filling to the center.
- Pinch the top closed to seal, then gently pat flat into a thick tortilla (about ¼ inch thick).
- Heat a lightly oiled skillet, comal, or griddle over medium to medium-high heat. Cook pupusas 2-4 minutes per side, until lightly golden in spots and cooked through.
- Serve warm with curtido (pickled cabbage slaw) and salsa roja.
Notes
- Dough Feel/Consistency. When you mix the dough, it should feel like soft play-dough. If it feels like stiff clay, add more water. It should almost stick to your hands but not quite.
- Oil Your Hands. This is the biggest "cheat code." Keep a small bowl of oil and water nearby. Dip your fingers in it before shaping each pupusa to keep the dough from sticking to you or cracking.
Nutrition Information
NOTE: This recipe was updated on 2/24/26 to include clearer recipe instructions, helpful tips, and serving information based on reader feedback.
Anja says
I added all the water at one and ended up with something that looked like milk! I will have to buy more corn flour 😞
Mike Hultquist says
Anja, it sounds like you may not have used the right ratios.