How To Make Pupusas

Dinner, How-To
How To Make Pupusas

This blog post is all about how to make pupusas!

Let me start by saying that if your grandmother makes pupusas, she probably makes them better than me. And if your grandmother taught you how to make her pupusas, then you probably make them better than me.

But if you, like me, don’t have a Salvadorian grandmother and have never made them/heard of them, then I feel like you’re my target audience today.

Since I’m Salvadorian-grandmother-less, this recipe on how to make pupusas started with me taking a trip to South Los Angeles to eat one of the best pupusas in this city at Los Churros. They were cheesy (oh so cheesy!), filling, hearty and so flavorful.

Pupusas with Curtido

What Are Pupusas?!

Pupusas are made from masa harina (cormeal flour) or rice flour. They are usually stuffed with delicious things like beans, shredded pork or cheese. And since they tend to be so rich and cheesy, they are topped with a pickled cabbage situation that adds a refreshing, light and tangy element that really balances the whole thing out.

When I made them for the first time, I realized how similar they were to arepas. When my mom taught me how to make arepas (she was taught by my father’s Colombian great aunt), she taught me with no measurements, just touch and feel and how the dough looked. For someone like me who sort of thinks in ratios, it was SUPER annoying.

But I get it, a lot of this is just touch and feel. SO, since that’s the case, I figured I’d do a little how-to.


Pupusas Absolutely Need The Curtido!

Pupusas begin with making the curtido (the cabbage/carrot mixture above). It’s pretty simple: cabbage, carrots and radishes mixed together. The vinegar/sugar/salt mixture is brought to a boil.

Once it’s hot, the liquid is poured over the vegetables and it sits until it’s pickled. It’s definitely a quick-pickle, but it’d ideally sit in the fridge overnight, but if you let it sit for three hours you should be ok.

How to Make Pupusas!

To make the pupusas themselves, you start with whisking the masa harina and salt together. Masa harina is cornmeal flour. The most popular brand and the one I’m used to using is Maseca.

It’s super inexpensive (I’d say $3 for a big bag). I’d recommend finding the Latin grocery store nearest you and taking a visit. It’ll be the cheapest there and they’ll have the cheese you’ll need, too.

About 3/4 of the warm water is poured in and there’s a bit of mix action using your hand.

A bit more water. And more mixing.

Once you’ve mixed the water in, you’ll start to knead the dough. The dough will start with feeling a little crumbly but the more you knead the softer and less sticky it’ll get. This is the water distributing throughout.

If the dough is too dry and crumbly, you can add a bit more water, one tablespoon at a time.

If the dough is too sticky, add a few pinches more of masa.

Knead the dough a bit more until the water feels evenly distributed.

Add the shredded queso fresco and mix it into the dough.

Cover the bowl with a clean towel and let it rest for 10 to 15 minutes. This will help distribute the moisture and ultimately make the dough easier to handle.

How To Make Pupusas

When the dough is done resting, take a ball of dough and press it using the palm of your hand.

Stuff/Fill The Pupusas!

Add a few tablespoons of cheese to the center and wrap the dough around it, pinching it so it seals.

Flatten the pupusa and shape it into a disc that’s about 1/4-inch thick. The pupusa on the bottom left is the one with the cheese in the center.

Repeat the process until you’ve made all of the pupusas.

Cook ’em in a hot cast iron skillet or skillet until little sun spots appear on the surface and cheese starts to ooze out of the sides. YES.

How to Assemble Pupusas!

Top each of ’em with the pickled cabbage and a few splashes of hot sauce.

I usually grab a pupusa and eat it while walking around the farmer’s market on Saturday morning.

Can You Freeze Pupusas?

Absolutely! Yes, you can definitly freeze pupusas. To freeze pupusas, this is what you should do:

  1. Place assembled (but not cooked) pupusas on a baking sheet lined with parchment.
  2. Add the baking sheet with the pupusas to the freezer and allow to chill and get cold for 20 minutes.
  3. Transfer the pupusas to an airtight container or freezer-safe plastic bag and write the date on the bag or container.
  4. Place in the freezer to freeze for up to 4 months.
  5. To cook frozen pupusas, cook from frozen. No need to thaw them at all! They make 1 to 2 more minutes to cook.

Can You Use Tamale Masa For Pupusas?

Depending on masa recipe, this should absolutely work. If you’re using lard or oil or shortening, the process is nearly the same.

But now we can make ’em at home! I’m excited.

How To Make Pupusas

Pupusa Recipe

5 from 6 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: 8 pupusas
Calories: 161kcal
This is a step-by-step on how to make pupusas! This recipe hails from El Salvador and is made by mixing corn flour with warm water. It's topped with a quick pickled cabbage slaw.



  • 1/4 head purple cabbage, about 2 cups, shredded
  • 2 medium carrots, thinly sliced
  • 2-3 radishes, thinly sliced
  • 1/2 cup white vinegar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon white granulated sugar


  • 3 cups masa harina
  • 1 teaspoon salt
  • 2 cups warm water
  • 1 cup finely shredded queso fresco
  • 2 tablespoons neutral oil
  • 2 cups finely shredded mozzarella
  • Fresh or dried Mexican oregano


  • To a medium bowl, toss together the cabbage, carrots and radishes. In a small saucepan, stir together the vinegar, salt and sugar. Heat the liquid until it reaches a boil; then remove it from the heat and pour it over the cabbage/carrot mixture. Allow it to come to room temperature and then cover it with plastic wrap and transfer it to the fridge for at least 4 hours and preferably a day before serving.
  • In a medium bowl, whisk together the masa harina and salt. Pour in 1 3/4 cup of the water, and using your hands, mix the dough until a soft dough forms. If the dough is too dry and crumbly, add more water, one tablespoon at a time. And if dough is too sticky, add a bit more masa harina. Ultimately, the dough should be soft and not super sticky. Add the shredded queso fresco and mix into the dough until evenly distributed. Cover the bowl with a clean towel and let it rest for 10-15 minutes.
  • Coat your hands with vegetable oil and form the dough into 7 to 8 balls that are approximately 2 inches in diameter. Flatten the balls gently until they're about 1/2-inch thick discs. Place a tablespoon or two of mozzarella cheese into the center and wrap the dough around the filling, pinching it to seal completely. Pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4-inches in diameter. Repeat with the remaining balls of dough.

Note: The edges might crack and become scraggily, not a big deal. To fix the edges, I found it easiest to place the pupusas onto a lightly oiled cutting board and smooth out the edges by pinching them together and rubbing any cracks with a teeny bit of water.

  • Lightly oil a skillet or cast iron skillet and place it over medium heat. Cook the pupusas for 2-3 minutes on each side, until lightly golden brown. It's a good sign when cheese starts to ooze out of the sides and brown "sun spots" appear on the pupusas' surface.
  • Serve each person one to two pupusas, top each one with a few spoonfuls of curtido and sprinkle with a few sprigs of Mexican oregano. Make sure hot sauce is on the table, too.
CourseAppetizer, Dinner, Side Dish
CuisineCentral America, El Salvador, El Salvadorian
Keywordel salvador, el salvadorian, how to cook pupusas, pupusa recipe, pupusas, pupusas near me, pupusas salvadoreΓ±as, receta latino, receta pupusas
Nutrition Facts
Pupusa Recipe
Amount Per Serving
Calories 161 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 439mg19%
Potassium 112mg3%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 1g1%
Protein 4g8%
Vitamin A 91IU2%
Vitamin C 1mg1%
Calcium 58mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

How To Make Pupusas with Curtido

Previous Post Next Post

You Might Also Like


Leave a Reply

  • Reply Jade March 20, 2013 at 1:02 am

    5 stars
    Oooooh. I had never even heard of these before this post. What a wonderful idea. Looks and sounds absolutely delicious .

  • Reply Grace March 20, 2013 at 3:45 am

    I have never heard of pupusas before! We just recently (like this month) discovered arepas, but the restaurant that makes them is an hour and a half away. I’m definitely going to try these at home!!

  • Reply Abby March 20, 2013 at 3:48 am

    5 stars
    As a pupusa lover that now lives in Israel where no one has ever heard of a pupusa, I am ecstatic that you posted this recipe! It seems far simpler than I thought it would be, though the Salvadoran grandmother probably has a few tricks up her sleeve. Anyway, I can’t wait to try this!!!
    Do you have any idea if there is a decent replacement for queso fresco given that I doubt the Middle Easterners have a clue what that is either?

    • Reply Adrianna March 20, 2013 at 9:43 am

      Yes! I would just go all mozzarella. It won’t be that big of a difference. They’ll still taste awesome.

      • Reply Abby March 22, 2013 at 12:59 am

        Thanks! Will let you know how it goes πŸ™‚

        • Reply Bryan May 12, 2014 at 7:47 pm

          You can try mozzarella cheese. Salvadorean cheese is a similar rubbery version. The only difference is that salvadorean “re-quezon” is a mixture and has a bunch of flavor incorporated from onion, spices, and chilies, which is why it looks pink’ish.
          No offense to the food blogger that made these pupusas, but they don’t look good. The dough looks super dry and stale. The cheese looks tasteless as well. Pupusas are supposed to be greasy, which is why its served w/ pickled onions, carrots, cabbage, etc.

    • Reply Izzy March 28, 2014 at 9:35 am

      Queso fresco is same as feta cheese it has same texture and saltiness

      • Reply Adrianna Adarme March 29, 2014 at 4:07 pm

        It’s actually not exactly the same. But you’re welcome to use it as a substitute.

  • Reply Abby @The Frosted Vegan March 20, 2013 at 3:57 am

    I hadn’t heard of them either, but I’m in!

  • Reply Marie @ Little Kitchie March 20, 2013 at 3:59 am

    I am dying over that gorgeous pink color! Definitely going to put this on my project list – they look incredible!

  • Reply cindy March 20, 2013 at 4:46 am

    most of my coworkers at the bakery I used to work at were central/south american and our holiday parties were the business! Barbacoa, tamales, AND pupusas (among other goodness)! I think pupusas were my fave…I mean, I can’t turn away melty cheese, ever!

  • Reply Ashley March 20, 2013 at 5:15 am

    Thank you!!! Finally a wonderful recipe for Pupusas! I’ve had them at a mexican restaurant here in Dallas and they are fabulous! I’ve been wanting to figure out how to make them. Thanks so much! I can’t wait to try these. Yum!

  • Reply Marie @ Little Kitchie March 20, 2013 at 5:38 am

    P.S. LOVE your nail polish – what color?!

    • Reply Adrianna March 20, 2013 at 9:42 am

      Navigate Her by Essie!

  • Reply Tieghan March 20, 2013 at 6:16 am

    I hade no idea what pupusas was, but I know want to make it! Those llok and sound delicious!

  • Reply Laura March 20, 2013 at 8:12 am

    I loooooove pupusas. So so good!

  • Reply Kelly March 20, 2013 at 8:18 am

    These might be the prettiest pupusas I’ve ever seen! I would totally make these for a girls night!

  • Reply heidi March 20, 2013 at 9:13 am

    what a great idea! i hadn’t heard of these either but i’m excited to try them, thanks to your great tutorial! πŸ™‚

  • Reply Katie @ Blonde Ambition March 20, 2013 at 9:18 am

    These look and sound delicious. But really, who could say no to anything that has cheese IN the dough and is STUFFED with cheese? I certainly couldn’t πŸ™‚

  • Reply Karla @ Foodologie March 20, 2013 at 9:41 am

    I love pupusas! Won’t lie though, the red sauce you pour on top is usually my favorite part πŸ˜€

    • Reply Adrianna March 20, 2013 at 9:44 am

      I love that sauce! I thought of making that sauce too but the tomatoes at the market looked SO sad. Maybe in the summer I’ll do it!

  • Reply Aimee St.Germain (Cooking the Strip) March 20, 2013 at 9:45 am

    Ooo, these look great. I always enjoy seeing new recipes from different countries! Thanks for sharing – I’ll be sure to try these soon. πŸ™‚

  • Reply Megan @ girl by the lake March 20, 2013 at 9:50 am

    OOOH! I have to say, I had some of these at a restaurant not too long ago, and all I could think about was: could I make these at home? Now I know that I can! Thanks for sharing.

  • Reply Sue/the view from great island March 20, 2013 at 10:07 am

    I am also Savadorian Grandmother-less, so I’m going to follow your lead! I love masa harina, and the texture of these thick papusas is killing me, I can’t even look at the photos without getting itchy to make them right now.

  • Reply Gini March 20, 2013 at 10:07 am

    YAY! My husband and I had pupusas in Belize and have waxed poetic ever since. These seem WAY easier than I thought they’d be. I think we’ll give em a whirl this weekend! Thanks for clearing the way!

  • Reply sandra March 20, 2013 at 10:10 am

    this looks so much like spring. i love the colors. and I love the simplicity. I may try this out with some fake cheeze I have waiting to be used.

  • Reply Chelsea@Chelsea Is Dishing Up March 20, 2013 at 10:13 am

    OMgeeeeeeeee, these were one of my favorite treats when I lived in Oakland. I have never found quite the right recipe to make them on my own. I’m so excited to try yours!

  • Reply Eileen March 20, 2013 at 10:39 am

    I’ve been meaning to try making pupusas for so long! But there’s a Salvadorean restaurant with excellent pupusas just around the corner…so we end up going there. Still! This looks amazing, and I must try it. I do make curtido at home, but ours looks pretty different–mostly because I use green cabbage, but we like using pureed serrano peppers too πŸ™‚

  • Reply Suzanne Perazzini March 20, 2013 at 1:17 pm

    This is a great gluten-free dish and I will be trying it with rice flour. Hopefully that works just as well.

  • Reply Kristi March 20, 2013 at 2:09 pm

    Oh yum!! My grandmother makes the best pupusas, and the key for her was to use a little bit of lard. I also love when she makes salpicon.

    • Reply Adrianna March 20, 2013 at 4:48 pm

      Oooo. That sounds awesome.

  • Reply Jayne March 20, 2013 at 6:45 pm

    This is another dish that I’ve never heard of before. But that makes me excited because now I’ve learnt yet another new thing from foodblogs. Who said spending hours on the internet is a bad thing ;-). And loving that ooey gooey cheese in the centre. So awesome.

  • Reply Christina @ The Beautiful Balance March 20, 2013 at 10:06 pm

    This look amazing and so simple to make! Love the cabbage mixture on top, it has to make this such a dynamite combo.

  • Reply Kiran @ March 20, 2013 at 10:52 pm

    The pickled cabbage definitely adds a vibrancy to the dish!!

  • Reply Eu March 20, 2013 at 11:02 pm


    I’m from El Salvador and I nearly had an excitement induced heart attack when I read that you had done a post about pupusas! SO great and SO glad you liked them! Like another commenter said, they use lard here on the skillet to make them extra crispy and yummy! I’m curious about your wrist action when flattening them, it’s a staple around here. I’ve actually tried several times to make them myself, but they came out shapeless. It’s all in the wrist…

  • Reply Megan March 21, 2013 at 8:33 am

    Oh man. These look SO good! And this is, by far, the prettiest dinner ever!

  • Reply Sophie March 21, 2013 at 10:28 am

    My mother laughed at me recently when I mentioned that a local Salvadoran restaurant serves really good pupusas. “Native American infants?!” I knew I wasn’t mistaken on the name!

    I’m so excited to read about the process of making these, they look super doable! I recently learned how to make a good homemade hot sauce, so I think a night of pupusas, pickles and hot-sauce is in order FOR SURE! Yummmm girl. You’re a genius.

  • Reply June March 21, 2013 at 11:10 am

    Thanks for posting this recipe. I have never heard of this dish and will certainly try it

  • Reply Dana March 21, 2013 at 2:19 pm

    Pupusas are so good! These remind me of my trip to El Salvador, though we never ate them with the slaw. I should make some of these!

  • Reply Friday Link Love « Catering Directory March 22, 2013 at 6:20 am

    […] the lack of pupusas in Berlin. Meanwhile, I'd never eaten one in my life. Now that I've seen this, though, that's going to be rectified right […]

  • Reply Bernadette @ Now Stir It Up March 22, 2013 at 11:26 am

    I have never had Pupusas or even heard of them. I can’t believe it, because they sound AMAZING. I like making tamales and the masa is a feel/touch/eyeballed thing too. I get how annoying that can be when someone tries to explain it, but your step by step is fab.

    BTW… Love the nail polish.

  • Reply jeri March 22, 2013 at 6:07 pm

    I love arepas and papusas, but all the recipes I found said to use boiling water. I tried that exactly once. As much as we all loved them, I wasn’t about to go through that pain again. Clearly, yours turned out great using warm water, so I can’t wait to give it another try. And if anyone can’t find Maseca, your store may carry something called PAN.

    • Reply Adrianna March 27, 2013 at 2:52 pm

      If you follow these ratios and use PAN, you’ll end up with Arepas and not Pupusas. They’re definitely different in texture, though I love LOVE arepas.

  • Reply weekend sites and sounds - Treasure Tromp March 23, 2013 at 12:02 pm

    […] change her mind on. At the top of the list? Marriage Equality. β™₯Β Finally – an easy recipe for pupusas. Life changer. β™₯ Betsy shared a couple of posts this week on her beliefs. β™₯ Love this post from […]

  • Reply Corrine Engelgau March 24, 2013 at 5:00 am

    Hey there! This recipe sounds absolutely delicious. I’ve been reading a lot about soaking grains lately and just wanted to let you know that if you soak the corn flour in lime water before you use it, it will release the B3 vitamins stored in corn as well as the niacin. It’s much easier to digest and to use the nutrients in soaked corn flour. Check out this website: Always be cooking!

    • Reply John Hatchell February 4, 2014 at 12:50 am

      The type of corn flour used in Latin American cuisine (masa harina) is already treated with lime. If you use ordinary corn flour the recipe wont work right anyway, never mind the nutrition.

  • Reply Iris Dongo March 24, 2013 at 7:25 am

    I have been searching for a recipe like this, I can’t wait to try it!

  • Reply Migdalia March 27, 2013 at 11:00 am

    The first paragraphs of the post cracked me up! My dad’s friends are from El Salvador and made this dish for us once and I was in love! Great post, I can’t wait to try!


  • Reply Sophie March 27, 2013 at 2:43 pm

    Made these last night. Ohhh so good! My husband is obsessed. So am I. Your instructions were perfect, I didnt change a thing. The dough was really easy to work with! I’ve never tried such a dough before and it was rewarding. We are several each, then for dessert, we drizzled honey on a couple. OH MAN nommm. Thanks so much πŸ™‚

    • Reply Adrianna March 27, 2013 at 2:51 pm

      AWESOME. This made my day.

  • Reply Green stuff, fun stuff, weird stuff | poco-cocoa April 4, 2013 at 10:07 am

    […] am completely overwhelmed with things I want to cook and eat. Like buckwheat pancakes. And pupusas. And happy crackers. And strawberry fennel ice cream. And ginger citrus soba. Somehow instead, […]

  • Reply Morajah April 20, 2013 at 1:28 pm

    Thank you so much for sharing this, I am new in your cozy kitchen πŸ™‚ and I am loving so many of the recipes you’ve posted. I will try this I am cooking them today! The curtido looks too delish.

  • Reply Hanan May 10, 2013 at 7:37 pm

    Oh my gosh I’m in love with puposa ,I’m going to make it ,now I know how .

  • Reply Maggie July 13, 2013 at 6:01 am

    Hi, my husband is from El Salvador heritage and i want to make these myself. I have eaten them many times but want to try to do it myself. I can’t find the Maseca in the supermarkets here (Australia) i have brought Corn Flour will that work instead!!!
    Please Help πŸ™‚

    • Reply Adrianna Adarme July 13, 2013 at 9:45 am

      Corn flour is finer than masa so I’d recommend starting with about half as less water and then going from there until a dough forms. They’ll be closer to an arepa than a pupusa but they’ll still taste great. πŸ˜‰

      • Reply Maggie July 17, 2013 at 6:12 am

        Thanks Adrianna i will try that, Fingers crossed πŸ™‚

  • Reply J.M. September 1, 2013 at 8:45 pm

    A few buddies and I are planning a Salvadorian potluck. My friend chose pupusas but I think I’ll show up with a few of my own, using this recipe! Thanks for sharing.. Also , nice touch with the red cabbage!

  • Reply jacky November 8, 2013 at 3:29 pm

    this is not a pupusa i know what a pupusa is. I am Salvadoran that is just something eles

  • Reply Jan November 15, 2013 at 8:46 am

    Hi Im from the Uk and not an El Salvadorian relative in sight but I tried my own take on pupusa using just plain white flour and a filling of cheese,shredded onion and jalapeno peppers.Delicious! I served them with home made tomato chutney.I decided to try out a sweet version.I used plain flour again and this time put in a mixture of banana,ricotta cheese and maple syrup.I fried these in butter.They are equally as delicious as the savoury pupusa.Cheap and very tasty

    • Reply Adrianna Adarme November 15, 2013 at 9:23 am

      Oh! Interesting. I’m guessing what you had was more like a flour pupusa. Those do exist! Love the sweet rendition–sounds delicious!

  • Reply Las Vegas Pupusas November 30, 2013 at 11:49 am

    Wow what a great tutorial great for my team thanks for the share

  • Reply Momo December 2, 2013 at 8:30 pm

    My actual El Salvadorian grandmother has unfortunately moved back home, leaving me pupusa-less for far too long, so I’ll have to try these out! My favorites are the ones loaded with little beans as well as cheese, but I definitely don’t trust myself to season correctly!

  • Reply miranda June 15, 2014 at 11:58 pm

    I just love pupusas but with chicharron which is like pulled pork.

  • Reply Cliff July 9, 2014 at 7:36 pm

    5 stars
    I lived in El Salvador for a few years and ate pupusas all the time …. simple street food! I saw maize flour in a shop in the uk today which reminded me and I decided to make some – hence checking out the recipe. As alternatives to the cheese filling you can use ‘frijoles refritos’ (refried beans) or spicy ground pork – at least as common as cheese in ES. I’m looking forward to eating them again!

  • Reply Delanoe August 11, 2015 at 10:18 pm

    Love Love Love these. My first time eating these was in Ogden, Ut. Since than i have always wanted them and found a pupuseria here in Las Vegas Las Pupusas on Valley Spring. The bomb dot com.

  • Reply El Savadorean Black Bean Pupusas – Hopscotch Mom April 7, 2018 at 4:44 am

    […] Curtido (similar to cole slaw ), I adapted from A Cozy Kitchen; this is so yummy! It reminds me of Sauerkraut, but not as tart and has a nice bite that […]