Name: How to Make Delicious Homemade Pupusas
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Salvadoran
Ingredients: 3 cups masa harina; 2 teaspoons salt; 2¾ cups warm water; 2 tablespoons avocado oil (or oil of choice) for frying; 15 oz refried beans; 1 packet chicken seasoning (preferably Goya); 1 cup shredded mozzarella cheese; ½ head green cabbage, sliced; 1 large carrot, peeled and thinly sliced (or ½ cup pre-shredded carrots); ½ onion, thinly sliced; Salt, to taste; ½ cup white vinegar or apple cider vinegar; ½ cup boiling water (or more as needed)

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If you’ve ever wanted to try your hand at making authentic pupusas, you’re in for a treat! This easy Pupusa Recipe will guide you through creating these bean and cheese-filled tortillas that are a staple in Salvadoran cuisine.

Whether you’re looking for a hearty lunch, a satisfying dinner, or a flavorful snack, pupusas paired with curtido (a tangy cabbage slaw) are sure to hit the spot.

What Are Pupusas?

Pupusas are thick, handmade tortillas filled with various savory ingredients like beans, cheese, and meats. They’re traditionally served with curtido, a lightly fermented cabbage slaw, and salsa roja. While they may seem elaborate, they’re surprisingly simple to make once you get the hang of it!

Prep and Cook Times

Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 14 pupusas

Ingredients

For the Dough:

3 cups masa harina (corn flour)
2 teaspoons salt
2 ¾ cups warm water
2 tablespoons avocado oil (or oil of your choice) for frying

For the Filling:

15 oz. refried beans
1 packet chicken seasoning (preferably Goya)
1 cup mozzarella cheese, shredded

For the Curtido:

½ head of green cabbage, thinly sliced
1 large carrot, peeled and thinly sliced (or ½ cup pre-shredded carrots)
½ onion, thinly sliced
Salt to taste
½ cup white vinegar or apple cider vinegar
½ cup boiling water (or more, if needed)

Instructions

Step 1: Prepare the Curtido

The curtido is a must-have accompaniment for pupusas. Here’s how to make it:

Bring a large pot of water to a boil. Add the sliced cabbage and boil until it softens.
Reserve ½ cup of the boiling water and drain the rest.
In a bowl, combine the softened cabbage with the carrot, onion, salt, vinegar, and reserved hot water. Let this mixture sit while you prepare the pupusas to allow the flavors to meld.

Step 2: Make the Filling

In a small bowl, mix together the refried beans, chicken seasoning, and shredded mozzarella cheese. Set this aside—it’ll be your delicious filling.

Step 3: Make the Dough

In a large mixing bowl, combine the masa harina and salt.
Gradually add warm water, one cup at a time, mixing with your hands until it forms a dough that feels similar to play-doh.
The dough should be moist but not sticky—adjust with small amounts of water or masa harina as needed.

Step 4: Assemble the Pupusas

Take a small handful of dough (about the size of a golf ball) and roll it into a ball.
Flatten it into a disc using your palms. Use your fingers to shape the edges slightly upward so it resembles a shallow cup.
Place 1–2 tablespoons of the bean mixture in the center of the dough. Fold the edges up to cover the filling and form a ball again.
Flatten it back into a disc, making sure the filling is sealed inside. Don’t worry if it’s not perfect—practice makes perfect! Repeat until all of the dough and filling are used.

Step 5: Cook the Pupusas

Heat 1 tablespoon of oil in a cast iron skillet or heavy-bottomed skillet over medium heat.
Place 3 pupusas in the skillet and cook for 2–3 minutes on one side until golden brown. Flip them using a spatula and cook for another 1–2 minutes on the other side.
Repeat with the remaining pupusas, adding more oil to the skillet as needed.

Step 6: Serve and Enjoy!

Serve your freshly cooked pupusas warm with curtido on top. If you have salsa roja on hand, drizzle it over for an extra burst of flavor.

Variations to Try

One of the best things about pupusas is how customizable they are! Here are some fun variations you can try:

Zucchini Pupusas

Shred zucchini and season with salt and chicken seasoning.
Let it sit for five minutes, then squeeze out excess moisture using paper towels or a nut milk bag.
Mix the zucchini with shredded mozzarella cheese for a fresh and flavorful filling.

Chicharrón (Pork) Pupusas

Use a fattier cut of pork and cut it into bite-sized pieces.
Boil the pork with salt, Old Bay seasoning, and garlic until tender.
Pan-fry the pork until golden brown, then pulse it in a food processor with tomato, onion, green pepper, and garlic cloves.
Season with chicken seasoning to taste and mix in mozzarella cheese for a rich and savory filling.

Nutrition Information (Per Pupusa with Curtido)

Calories: 165 kcal
Carbohydrates: 25g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Sodium: 568mg
Fiber: 4g

Tips for Success

Practice Makes Perfect: Don’t worry if your first few pupusas aren’t perfectly shaped—it takes practice to master the technique! Focus on sealing the filling inside to prevent leaks during cooking.
Keep Dough Moist: If your dough starts drying out while assembling pupusas, sprinkle it with a bit of warm water to keep it pliable.
Serve Fresh: Pupusas taste best fresh off the skillet while they’re still warm and crispy on the outside.

Final Thoughts

Homemade pupusas are an incredibly satisfying dish that’s well worth the effort. With just masa harina, beans, cheese, and some simple seasonings, you can create a meal that’s bursting with flavor and tradition. Plus, once you’ve mastered this recipe, you can experiment with endless fillings to suit your taste.

So gather your ingredients, roll up your sleeves, and enjoy making (and eating!) these delicious Salvadoran pupusas right at home!