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How to Make Pupusas from Scratch

Pupusas are thick corn tortillas stuffed with cheese, beans, or meat, then griddled until golden. Mix masa harina with warm water and salt to form a pliable dough, flatten portions into discs, add filling, seal completely, then cook on a hot griddle for 3-4 minutes per side until they puff slightly and develop brown spots.

Ingredients

Step by step

  1. Make the masa dough. Combine 2 cups masa harina with 1 teaspoon salt in a bowl. Gradually add 1½ cups warm water while mixing with your hands. Knead for 2 minutes until smooth and pliable. The dough should hold together without cracking when you squeeze it. Cover with a damp towel and let rest 10 minutes.
  2. Prepare your fillings. Grate or crumble your cheese into small pieces. If using refried beans, make sure they're thick enough to hold their shape. For meat filling like chicharrón prensado, chop it finely and mix with a little sauce if desired. Keep fillings at room temperature for easier handling.
  3. Form the pupusa shells. Divide dough into 8 equal portions and roll into balls. Flatten each ball in your palm to create a 4-inch disc about ¼ inch thick. Keep the edges slightly thicker than the center to prevent tearing when you add filling.
  4. Fill and seal the pupusas. Place 2 tablespoons of filling in the center of each disc. Bring the edges up and around the filling, pinching to seal completely. Gently flatten the filled ball between your palms, being careful not to let filling break through. The pupusa should be about ½ inch thick.
  5. Cook on the griddle. Heat a cast iron skillet or griddle over medium heat. No oil needed. Cook pupusas for 3-4 minutes on the first side until golden brown spots appear and they start to puff slightly. Flip and cook another 3-4 minutes. They're done when both sides have brown spots and they sound hollow when tapped.

Tips & troubleshooting

Variations

Questions

Can I use regular cornmeal instead of masa harina?
No, regular cornmeal won't work. Masa harina is treated with lime and has the right texture to form a cohesive dough. Look for brands like Maseca in the Latin foods aisle.
How do I prevent the filling from leaking out?
Make sure your dough edges are thicker than the center, seal completely with no air pockets, and don't overfill. If cracks appear while cooking, press gently with your spatula to close them.
What's the traditional way to serve pupusas?
Serve hot with curtido (spicy cabbage slaw) and salsa roja (thin tomato sauce). These accompaniments cut through the richness and add brightness to each bite.
Can I make the dough ahead of time?
Yes, cover tightly and refrigerate for up to 24 hours. Let it come to room temperature before using, and add a little warm water if it seems dry.
Why are my pupusas falling apart?
Your dough is likely too dry or you're handling them too roughly. Add warm water a tablespoon at a time until the dough is pliable, and be gentle when flattening the filled pupusas.

Further reading