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(Salvadoran stuffed masa flatbread)

Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador, but it is also popular in neighboring Honduras. Pupusas are traditionally made by slapping the dough back and forth between greased palms. A tortilla press is quicker and easier for beginners.

Image Creative Commons by Andrew®

Makes 4 or 5 pupusas


  • Masa harina -- 2 cups
  • Warm water -- 1 cup
  • Filling (see variations) -- 1 cup


  1. In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 5 to 10 minutes.
  2. Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
  3. Press an indentation in each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
  4. Line a tortilla press with plastic and press out each ball to about 5 or 6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
  5. Heat a greased skillet over medium-high flame. Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja.


  • This recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4 to 6 pupusas depending on size.
  • Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
  • Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
  • Pupusas de Frijoles Refritos: With a refried bean filling.
  • Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
  • Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
  • Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
  • Other Fillings: Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.


  • The pupusa is so fundamental to the cuisine of El Salvador that the country has even declared November 13th "National Pupusa Day."
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my friend

My favorite Mexican restaurant employs mostly native Spanish speakers which I like because I get to practice my Spanish. I have become good friends with a young woman from El Salvador who taught me how to make pupupas. They are delicious!but I think I'll have to buy a tortilla press. Mine never turn out round!

I am in need of a loroco sauce recipe can any one help?

I am looking for one or a couple of recipes that use loroco in them can any one help?

las pupusas


me gustan las pupusas y la forma como las han descrito en este sitio.

Pupusas de amor ( :

today my bf and me are gonna make pupusas together ( : im from guatemala & hes from el salvador , we both love pupusas!

but no one cares!!!

but no one cares!!!

What a sad person!! Why

What a sad person!! Why would you post your depression!! There are alot that care and oh so good!!

You must be a lonely person.

Speak for yourself. I care.

No one cares!

Oh, yes, someone cares. I do for one!

hi I live in NC and I'm

hi I live in NC and I'm looking for any salvadorians freinds
Im 26 years old and Im very fun girl
Im just lookin for friends

hey im interested in

hey im interested in salvadorian men...

Somos salvadorenos y vivimos

Somos salvadorenos y vivimos ceca de Atlanta, GA.

Puedes si quieres comunicarte con nosotros.

Hola Sally, my name is

Hola Sally, my name is Agapito and i see your looking for a friend from El Salvador. I'm 24 years old, and I'm your man. <3


hello my name is oscar iam from el salvador where you from


Hey Im Bela, Im Slavadorian ! I LOve PUPUSAS! So How Old Are Yu?

old enough ;) <3

old enough ;) <3

from the usa

from the usa

I am from USA

I am from USA

Actually pupusas aren't El


Actually pupusas aren't El Salvadors version of a tortilla, we have tortillas that are made from the same kind of masa without any filling in the middle and are about the same thickness, but pupusas aren't the El salvadoran tortilla.

its not "el salvadors..."

its not "el salvadors..." dont put the "el" its incorrect.

"El Salvador's" is correct

That's the correct usage. The "El" is part of the country's name. Check out the website for the Embassy of El Salvador in U.S. That's how they do it.

My aunt is from el salvador

My aunt is from el salvador and she makes pupusas all the time. Hers are always so oily but it makes them really good. None of the recipes I've looked up say anything about adding oil to the mix. And they aren't as good when they come out dry. I've tried several different ways to try and make them kinda greasy but nothing has worked. Does anyone know how to make them?
Oh and yes I know some recipes say to brush the pupusas with oil/put oil in the pan, but that doesn't make them turn out the way she makes them. Adding oil to the pan just fries and makes them crispy but that ruins it, and brushing it with oil doesn't work either.


when you have your dough in your hand you make a little in- dention and add a small amount of filling and then your dip your finger tips from both hands into a bowl of oil you have on the side and then you start forming eated non stick by slapping the puposa back and forth until you have a round puposa you put the puposa on a well heated non sticking LIGHTLY greased pan. Let them cook without flipping for about 7 minutes and then flip to the other side and let cook for about 7 minutes or so

WHen You Are Making Them You

WHen You Are Making Them You Add Alot ! Of Oil An your hands:) Hope That Helped

Just saw a recipe using oil

I just saw a recipe that used 3 cups masa and 1 cup oil.(I think that was the measurements)Its the first time I've seen anyone use oil with the masa in a rec¿Puedes por favor traducir los ingredientes de Inglés? (cantidades):) Mi español es malo .. Muchas gracias.ipie, so maybe thats how she did it.

My mom makes pupusas to sell,

My mom makes pupusas to sell, and she dips her hand in oil when she's almost done making a pupusa to sell, and coats it in oil. It makes it not stick to your hands, not fall apart, and not stick to the grill. Maybe that's what your aunt does (you should probably ask her). Also, ingredients may be oily.

Pupusas: how to make them moister, not greasy!!!

I don't ever buy "masa preparada" because in the Mexican markets they give it their own flavor not ours. Also if the masa has been sitting out of the fridge for a while, it'll go bad and you risk getting sick after using it for your dishes. I usually just wipe a bit of oil on the griddle. The chicharron in the filling (chicharron molido, fried beans and cheese) is enough "grease" for my pupusas and they're always moist. Maybe putting a bit of water on your hands when you make them (palmear las pupusas) will help you to keep them moist not dry. I also not turn the heat full blast on my electric griddle. If I use a comal on my stove, I keep at a medium heat. That might make a difference on how your pupusas turn out: not too dry. Hope this helps! I've seen those people on youtube frying the pupusas in oil.Yuck! That's definetely not the original way to make pupusas.

Adding grease to masa

I don't know why you don't just ask your Tia, but a suggestion is to use lard or shortening, not oil...another trick that gives the masa more flavor is to use caldo de pollo in stead of just plain water, but scale back on the salt, since caldo has some.

Adding grease to masa

I don't know why you don't just ask your Tia, but a suggestion is to use lard or shortening, not oil...another trick that gives the masa more flavor is to use caldo de pollo in stead of just plain water, but scale back on the salt, since caldo has some.

The trick for savory dough is

The trick for savory dough is to buy "masa preparada" at your local tortillaria. When they prepare the masa they whip it with either manteca(pork lard) or vegetable shortening. When I make my tamales for Christmas, I use the same masa to make pupusas. Oil in the pan only makes them greasy, oil on your hands only makes a mess! Follow any recipe for tamale masa if you live in an area without a tortillaria. I learned this trick from my El Salvadorean nanny. Enjoy!

my parrents are from el

my parrents are from el salvador and my mom makes them all the time. She dosnt use the tortilla presser at all. she makes them by hand and switchs hands like slaping it back in forth but she puts oil on her hands as she does it, i think thats how they come out oily i hope this helps

After you cook them on the

After you cook them on the flat top griddle, there's a next step...take a skillet and put some oil in...let it get nice and hot and put your cooked pupusas in it. It makes them oily and wonderful!

Just add a layer of vegetable

Just add a layer of vegetable oil to the skillet and cook it on that

Soft greasy pupusas

What I do is when I first put the pupusa on the flat top, I let one side cook for a minute-just enough to get it hot. Then I flip it over. As soon as I flip it, I take a stick of margarine and start rubbing it on the warm side. Then I flip it back over and do the same to the other side. It's kind of like basting a bird in the oven. If you see it starting to look a little dry, but some more margarine on it. Yum, yum!

how i make pupusas myself

if u want them o be oily don't brush or put oil in the pan as u make it put oil in ur hands to moist them with the oiland don't put to much spesially put olive oil but don't put to much and they will be easy to turn over and delicius

The filling

I think sometime the pupusas may seem oily because of the filling. For example, the cheese ones I have had mixed butter with the cheese to make the filling and when it cooks the butter kind of steams out.

I think the reason they come

I think the reason they come out oily is because many Salvadorians use oil to form the pupusa. Once the filling has been dip your hand in a but of oil & shape into pupusa. The oil will help to shape it.

masa harina

where i live i cant find masa harina... can i use P.A.N. harina instead??


it's better if you use corn masa then it comes out more richer my mom says if you use harina its not the same


yes you can make de pupusas with arina pan: I make them like that and they be came delicios.

u can find the masa harina at

u can find the masa harina at safeway also. don't kno if u have a local safeway there but it will be with the flours and what not.

You can find Masa Harina at

You can find Masa Harina at any Mexican market...just go to the baking isle. Stick with what the recipe calls for...trust me!

Try ethnic stores of

Try ethnic stores of different ethnicities. Where I live we have Asian stores like "99" and "SeaFood City" and then both carry Masa Harina, wide variety of chiles frescos some I recognize as Mexican and some not, plantain (we call them platano macho) etc. worth a try.

Making our own variation tonight (my first attempt)


I tried some pre-made papusas, and they were really tasty- but like anything I know making them from scratch will be even better. We are filling ours with a combination of black beans and green chile. I cannot wait to try the more traditional variations I see on here!! The beans are soaking and I am getting impatient to start even though dinner is hours from now!

Where do you buy pre-made papusas?

I had my first papusas last Saturday and it was so delicious!

I got it from a farmer's market in Silver Lake in Los Angeles. Although I know nothing will taste like the original, what company makes them pre-made?

Thank you!

You can buy them frozen

Goya Brand sells frozen cheese-stuffed puposas. I fry them in a non-stick pan with a healthy dollop of butter. Nothing like home-made or freshly made, but they will do in a pinch

im mexican and i love trying


im mexican and i love trying new stuff and my first time i tasted a pupusa i was amazed!!!!!!!!!! they are the best expecially the cheese one and the chicarron!!!!

im guatemalan and my bf is


im guatemalan and my bf is mexican so his mom cooks but i cook better she jux does not have flavor. no ofense but she has not cooked nothin new in years. so i told him u got to stop suffering i introduced him to one of my favorite foods PUPUSAS! they are delicous. he loved them and his mom now wants me to teach her. she also liked the rice quesadillas they are good with atol de elote. yummy! hes glad he met me now he knows of many other foods. thanks to me.

Salvadoran Food is Heaven on Earth

HORCHATA, atol de elote, pupuserias, chocolate! OMG, reading this I'm homesick. I have a horchata mix from Guatemala - just add water & sugar, and it's heaven. The atol de elote I had in ES makes my palate swoon, the chocolate makes it dance and sing, the jocotes makes my taste buds scream in ecstasy! Dios mio, I miss the food.

Found a place in Bushwick, Brooklyn, NYC, where the pupusas tastes as if they're fried in bacon grease. WOW, are they fantastic! My mother-in-law makes them by hand, with a little oil on her hands. Fresh off the griddle they are heavenly! And her tamales with raisins are out of this world! She puts a chunk of chicken in each one, unlike most people. and they're HUGE.

The markets and street stands in Guatemala and ES have the BEST food. Mi Tia didn't used to let the kids eat in those places, but she gave in when I visited. She found it was the best and cheapest. The market on the way to Antigua - San Lucas I think - has incredible food, horchata and atol de elote.

After days of street stands & pupusarias we took Tia to a restaurant one night in ES. There we found a hair in the beans and a roach in the horchata. lol... NO more restaurants! I had THE BEST tamales and pupusas in La Union. We were devouring the pupusas on a Saturday night (here they served them with 2 sauces, besides the slaw) when two ladies came by with a basket of tamales. Tia declined them them, but I asked what they were and had her call them back; I wanted to try EVERYTHING, plus I knew I'd need to eat later. They were THE BEST!, and that was at room temperature 3 hours later in the hotel room. Couldn't find either of those places on the next visit. Or the fish vendor at a beaschside park in Sonsanate. Dang! Retirement can not come soon enough!

C'mon Son

Mexican food is obviously the most popular choice of Latin food in America. If your mother in laws food has no flavor it's because her cooking is garbage and not that she is Mexican.

hey i need the recipe

i live in texas central texas and i need the ingredients im el salvodorian and my favorite dish is PUPUSAS please let me know exactly what kind of flour i need and what kind of chorize i need beans n and cheese please