READY IN: 15mins
Recipe by Missy Wombat

From the streets of El Salvador, these are masa 'cakes' with a filling that is fried. The usual fillings are meat or cheese but there is no reason why beans etc could not be used.

Top Review by Linajjac

This is such a fun recipe.. I've made it quite a few times and always forget to review it. My only change has been, a Tablespoon of lard added to the dough. That really helps this from drying out. I think our favorite fillings have been refried beans and cheese. (It's easier just to serve the refried beans on the side.) But we like just plain cheese with green onion too. It's really worth making curtido to serve with these! I really like, Recipe #207798 Just a small note - I find it helpful keeping a small bowl of oil & adding a bit at a time, to my hand when I shape these. They might turn out funny looking if you never made Pupusas before. No big deal. It also might be nice to have someone help you make these. I always make a double batch now. I was sorry when I only made one batch. They are delicious! Along with the curtido, we like to serve this with hard tacos. Can't get better then that, on a lazy Sunday. Making them again today. This time with diced jalapeno and jack cheese. (Hopefully I remember to snap a pic!) Thanks for sharing the recipe! :)

Ingredients Nutrition


  1. Mix the masa harina, water into a dough which is soft but not sticky. Be prepared to add more flour if necessary. If it is too dry, add more water.
  2. To make a 3 inch round pupusa, take about half a cup of dough and roll it into a ball. flatten with your hand.
  3. Put the filling in the centre [in this case, cheese, cilantro, salt and pepper].
  4. Work the edges up over the filling and again form a ball, completely enclosing the filling.
  5. Flatten each ball to about 1/4 inch or less and cook the pupusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
  6. Serve warm.

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