Introduction
Pupusas are one of El Salvador’s most beloved street foods: thick corn cakes made from masa dough, filled with gooey cheese (and sometimes beans), and cooked on a hot griddle until golden and slightly crispy on the outside. With this homemade version, you can recreate that comforting, cheesy goodness in your own kitchen. The dough is soft yet firm, the filling melts beautifully, and the result is a handheld delight that’s both satisfying and deeply nostalgic.
Why You’ll Love This Recipe
- Simple and affordable ingredients. Masa harina, water, butter (or lard), cheese — no fancy or hard-to-find elements.
- Customizable fillings. While cheese is the star here, you can easily add refried beans or other fillings according to your taste.
- Gluten-free. Because it’s made with masa (corn), this dish naturally suits gluten-free diets.
- Fun to make. Rolling, stuffing, and shaping the pupusas is a hands-on, enjoyable process — great for a family cooking night.
- Reheatable & versatile. You can make a batch ahead, then reheat them in a skillet to get that crispy edge again.
Ingredients (Makes ~12 pupusas)
For the Dough
- 2 cups masa harina
- 1 teaspoon chicken bouillon granules (optional, for extra flavor)
- ½ teaspoon fine salt
- About 1.5 to 2 cups hot water (add gradually)
- 2 tablespoons unsalted butter (softened) — or lard, for a more traditional taste
- Vegetable oil (for cooking)
For the Filling
- ~1 cup shredded cheese (for a classic gooey core — mozzarella or similar melting cheese works well)
- ~1 cup refried beans (optional: makes bean & cheese pupusas)
Step-by-Step Instructions
1. Prepare the Masa Dough
- In a large bowl, combine masa harina, chicken bouillon (if using), and salt.
- Gradually pour in hot water, mixing as you go, until you form a soft, pliable dough that feels like play-dough (not too dry, not too sticky).
- Add the softened butter and knead the dough for 2–3 minutes until smooth and elastic. If the dough feels too dry, add a little more water; if too wet, adjust with more masa harina.
2. Divide and Shape the Dough Balls
- Divide the dough into 12 equal pieces (about the size of golf balls).
- Cover the dough balls with a damp cloth so they don’t dry out while you work.
3. Stuff the Pupusas
- Take one dough ball and flatten it gently in your palm into a thick disk.
- Place about a tablespoon of cheese (and beans, if using) in the center.
- Carefully bring the edges of the dough up around the filling, sealing it inside. Then flatten again gently to form a disk approximately 3 inches (or about 7–8 cm) wide.
- Repeat the process for each dough ball.
4. Cook on a Griddle or Skillet
- Heat a skillet or griddle over medium heat. Add a little vegetable oil and let it shimmer.
- Place a few pupusas in the skillet (do not overcrowd).
- Cook each side for around 3 minutes, pressing lightly with a spatula so they develop golden-brown spots and the cheese melts inside.
- Once cooked, transfer them to a covered plate (or wrap in foil) to keep warm while finishing the rest.
Serving Suggestions
- Serve warm, straight from the griddle, for the best texture and melty filling.
- Accompany with curtido (a tangy cabbage-lime slaw) and a mild tomato salsa for an authentic Salvadoran experience.
- For a simple meal: add black beans and a side salad.
- For snacks or appetizers: make smaller pupusas, cut them into wedges, and serve on a platter.
Tips & Tricks
- Wet your hands while shaping the dough — this helps prevent sticking.
- Avoid overstuffing — too much filling can cause the pupusas to burst as they cook.
- Maintain medium heat: too low, and they won’t brown; too high, and they may burn before cooking through.
- Use a damp cloth or plastic wrap over your dough balls while working to prevent them from drying out.
- Reheat with care: to restore crispness, reheat leftover pupusas on a hot skillet rather than in the microwave.
Variations & Options
- Pure cheese: Stick with just cheese for a simple, classic pupusa.
- Bean & cheese: Add a layer of refried beans under or over the cheese for extra richness and protein.
- Meat-filled: Use cooked pork (chicharrón), seasoned chicken, or ground pork for a traditional savory filling.
- Vegetable version: Try sautéed veggies like zucchini, spinach or peppers with cheese for a veggie pupusa.
- Vegan or dairy-free: Use vegan “cheese” or omit totally and use flavorful beans, seasoned vegetables, or tofu.
Frequently Asked Questions (FAQ)
How do I know if the dough has the right consistency?
The dough should feel soft, pliable, and slightly springy — like play-dough. If it’s too dry, it will crack when shaped. If it’s too sticky, add a little more masa harina.
Can I make pupusas ahead of time?
Yes. You can shape them, separate with parchment, and store in the fridge for a few hours before cooking. Just bring them to room temperature before cooking.
Can I freeze pupusas?
Absolutely. Once cooked and cooled, pack them in a single layer in a freezer-safe bag. To reheat, thaw in the fridge and warm on a skillet to restore crispness.
What cheese should I use?
Use a melting cheese — mozzarella is a popular choice. Traditional Salvadoran cheeses like queso fresco or quesillo also work well if you have them.
Why are my pupusas cracking when I cook them?
Cracking usually happens if the dough is too dry or has too much filling. Adjust the water in your dough and make sure not to overfill.