Pupusas are thick, savory corn cakes from El Salvador, stuffed with easy, cheesy fillings like beans or spinach and best enjoyed hot off the griddle. Curtido, a tangy cabbage slaw, is the perfect side to balance each bite.
You have to make this Curtido Recipe to top these pupusas. Also, if you enjoy this, then I think you will enjoy other international dishes like this rich Mexican stew, Pozole Rojo, and Beef Birria QuesaTacos con Consomé!
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Easy Pupusa Recipe
I started making pupusas at home because I wanted something that felt authentic but didn’t take all day to prepare. Once I realized how easy and customizable they are, they became a regular in my kitchen. Whether I’m serving them up as an appetizer, a side dish, or the main event, they always hit the spot.
I usually switch up the pupusa fillings depending on what I have—sometimes it’s beans and cheese, other times it’s spinach and mozzarella. No matter what I’m using, I always make a few extras because they freeze well and reheat perfectly.
What are Pupusas?
Pupusas are traditional, handmade griddle cakes that originated in El Salvador. Made from masa harina, they’re often described as thick corn pancakes filled with ingredients like cheese, beans, or meat.
They’re typically served with curtido, a tangy cabbage slaw that adds the perfect contrast to the rich filling. Pupusas are a staple in Salvadoran homes and have become popular around the world for their comforting flavor and simplicity.
Ingredients
For the Pupusas
- Masa harina: This is what gives pupusas their classic corn flavor and soft, doughy texture. Make sure you’re using masa harina and not regular cornmeal—they are not the same.
- Salt: Just enough to season the dough and bring out the flavor of the masa.
- Water: Room temperature water makes the dough come together smoothly and helps you get the right texture.
- Oil: I use oil to keep the dough from sticking to my hands while shaping, and to get that golden crust when searing them on the griddle.
For the Spinach Filling
- Spinach: I chop it up small so it mixes right into the cheese without overpowering it. It’s a great way to sneak in some greens.
- Mozzarella cheese: It melts down into the spinach and gives the filling that creamy, cheesy bite.
- Salt: Just a pinch helps bring out the flavor in both the cheese and spinach.
- Black pepper: Adds a little extra flavor and balances the richness of the cheese.
For the Bean and Cheese Filling
- Refried beans: These make the filling creamy, savory, and super satisfying. You can use canned or homemade—both work great.
- Mozzarella cheese: I always add plenty because it melts perfectly and makes the filling extra gooey.
- Salt: Optional, but a small amount helps boost the flavor if your beans need a little something.
- Black pepper: Just a touch for a little kick. Totally up to you if you want to include it.
How to Make Pupusas
See recipe card for ingredient quantities and full instructions.
Make the Dough
In a medium bowl, I mix the masa harina, salt, and water with my hands until it forms a soft dough. If it feels too dry or crumbly, I add a little more water, one tablespoon at a time. Once the dough comes together, I cover it with plastic wrap and let it rest for about 30 minutes.
Prep the Pupusa Fillings
While the dough is resting, I mix the refried beans and mozzarella in a small bowl. I season it with salt and pepper if needed, then set it aside. For the spinach filling, I stir together the chopped spinach, cheese, and a little salt and pepper in a separate bowl.
Shape Your Pupusas
I mix a little oil and water in a bowl and use it to keep my hands from sticking. I take a golf ball-sized piece of dough and roll it into a ball, then press my thumb in the center to form a little well. I scoop in about a tablespoon of filling, then pinch the dough closed and gently flatten it into a round disc about ¼ inch thick.
Fill and Flatten
If any filling starts to poke through, I just patch it up with a bit of extra dough. Then I use a light clapping motion between my hands to shape the pupusa evenly. I keep going until I’ve used up all the dough and fillings, setting each one aside on a plate.
Cook and Serve
I heat a lightly oiled griddle or pan over medium heat, then add the pupusas one at a time. I let them cook for 3 to 5 minutes per side until golden brown and cooked through. Once they’re ready, I serve them hot, usually with a big scoop of curtido on the side.
Pro Tips
- Let the dough rest before shaping. This helps the masa fully hydrate and makes it easier to form smooth, crack-free pupusas.
- Use an oil and water mixture on your hands. It keeps the dough from sticking and makes shaping and sealing much easier.
- Start with small portions of dough. Golf ball-sized pieces are easier to fill and flatten without breaking.
- Don’t overfill the pupusas. Too much filling can cause them to tear or leak when cooking.
- Patch any cracks with extra dough. If you see any filling poking out, just pinch on a bit more masa to seal it up.
- Cook over medium heat. This gives the pupusas time to brown on the outside while the inside gets hot and melty.
Storage
If I have leftover pupusas, I let them cool completely, then store them in an airtight container in the fridge. They’ll stay fresh for up to 3 days. To reheat, I warm them in a skillet over medium heat for a few minutes on each side until heated through.
How to Freeze Pupusas
You can freeze pupusas either before or after cooking, depending on what works best for you. If you’re prepping ahead, assemble the pupusas and freeze them uncooked on a parchment-lined baking sheet.
Then transfer them to a freezer-safe container for up to 3 months. When you're ready to eat, cook them straight from frozen on a hot skillet, adding an extra minute or two per side.
If you’ve already cooked them, let them cool completely, then freeze in a single layer before storing in a sealed container. To reheat, warm them from frozen in a skillet over medium heat until heated through.
Pupusa Recipe Filling Variations
- Spicy: Add jalapenos for more spice.
- Cheesy: I used mozzarella cheese but any cheese that melts well will do. So alternatively you could use Monterey jack or queso Oaxaca.
- Meaty: For a heartier pupusa, add meat like chicharron (pork), ground beef, carnitas, chicken, or chorizo. The meat should be chopped fine so that it fits in the dough.
- Veggies: For some added nutrition, add vegetables like squash, zucchini, or cauliflower.
FAQ
What is the Mexican version of a pupusa?
The Mexican version of a pupusa is called a gordita. It’s also made with masa dough but is usually split and stuffed after cooking, unlike pupusas which are filled before cooking.
What can I serve with pupusas?
Pupusas are usually served with curtido (a pickled slaw) and salsa roja (a spicy red sauce for pupusas).
What's the difference between a pupusa and an arepa?
Pupusas are larger and flatter than arepas. But the cooking process is also different. Pupusas are cooked with the filling while arepas are stuffed after cooking. And while both are made using corn flour, arepas are made with masarepa (a precooked flour) and pupusas are made with masa harina.
How do I keep the pupusas from cracking when I flatten them?
If the dough is cracking, it’s probably too dry. Wet your hands with the oil and water mixture again, or add a small splash of water to the dough and knead it until smooth.
Do I need a special pan to cook pupusas?
Nope, just use a nonstick skillet or griddle. As long as it’s hot and lightly oiled, you’ll get that golden, crispy outside.
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📖 Recipe
Ingredients
Pupusa Dough
- 3 cups Masa harina corn flour such as Maseca
- 2 teaspoons Salt
- 2 ¾ cup Water room temperature
Bean Filling for Pupusas
- 1 can Refried beans
- 2 cups Mozzarella cheese shredded
- 1 teaspoon Salt optional
- 1 teaspoon Pepper optional
Spinach and Cheese Filling for Pupusas
- 1 cup Spinach chopped
- 2 cups Mozzarella cheese shredded
- 1 teaspoon Salt optional
- 1 teaspoon Black pepper optional
Making the papusas
- 1 cup Oil to rub on your hands
- ¼ cup of Oil sear pupusas
Instructions
- Add room temperature water and masa to medium-sized bowl. Begin to mix it by hand to form a dough. Once a soft dough is formed, cover it with a piece of plastic wrap and allow it to sit for 30 minutes before forming pupusas.
- Mix your beans and cheese in a small bowl until they are fully combined, add salt and pepper to taste. Set this aside. In a separate bowl, mix your chopped spinach, cheese, and salt and pepper to taste.
- Slightly wet your hands with a water and oil mixture. Grab a golf ball-sized amount of the masa and begin to form it into a ball. Then use your fingers to create a well in the center of the dough. The dough should resemble a small bowl.
- Add about 1 tablespoon of the bean and cheese mixture to the well you formed in the pupusa. Pinch the dough together to close it around the mixture. Remove any extra dough.
- The pupusa will be in a ball shape. Begin to flatten it out by patting it down, using a clapping motion. Flatten them to be about ¼ inch thick.
- Set them aside and repeat this process to use up the bean and cheese mixture, and continue with the spinach and cheese mixture.
- Add about a teaspoon of oil to your griddle or pan. Place the each pupusa on the griddle and let them cook for 3-5 minutes, or until the sides begin to brown. Then flip the pupusas and cook for an additional 3-5 minutes.
- Repeat this process until all of the pupusas are done. Serve immediately and enjoy!
Laila says
Absolutely delicious!
Laila says
These turned out really good! I’m glad I found your recipe.
Tamara J. says
Thank you!
Salina says
I made these last night after seeing your post on Facebook! They turned out so delicious! Me and my mom used to make Pupusas together all the time, so this brought back some great memories. I definitely recommend seasoning the beans and cheese too!
Tamara J. says
That makes me so happy! I’m glad you enjoyed them!
Tom says
Amazing
Raven says
I am obsessed with these Pupusas!
Tina says
Amazing