Pupusas Recipe

One of the most iconic dishes you can savor is the humble yet delicious pupusa. This traditional Salvadoran delight represents the heart and soul of the nation’s food culture. Pupusas are more than just a meal; they’re a piece of El Salvador’s history and a testament to its rich culinary heritage. Join us as we guide you through the process of crafting these delectable stuffed corn tortillas, allowing you to experience the authentic tastes of El Salvador.


For the Pupusa Dough:
  • 2 cups masa harina (corn flour)
  • 1 1/2 cups warm water
  • 1/2 teaspoon salt
For the Filling (Various Options):
  • Shredded cheese (queso)
  • Cooked and seasoned ground pork (chicharrón)
  • Refried beans (frijoles refritos)
  • Loroco flower buds with cheese (loroco con queso)
  • Revueltas (a combination of cheese, beans, and chicharrón)


  1. In a mixing bowl, combine the masa harina and salt. Gradually add warm water and knead until you have a smooth, pliable dough.
  2. Divide the dough into golf ball-sized portions.
  3. Take one ball of dough and flatten it into a small, round disc, about 4 inches in diameter.
  4. Place your desired filling in the center of the disc.
  5. Fold the dough over the filling to encase it completely and form a new ball.
  6. Gently press and pat the ball to flatten it into a pancake-like shape, about 1/4-inch thick. Ensure the filling is evenly distributed.
  7. Heat a griddle or non-stick skillet over medium-high heat and lightly grease it.
  8. Cook the pupusas for about 3-4 minutes on each side, or until they develop a golden-brown crust and the cheese (if used) is melted.
  9. Serve the pupusas hot, traditionally accompanied by curtido (a pickled cabbage slaw) and salsa roja (red salsa).

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