Pupusas from El Salvador are beloved, stuffed corn flatbreads and a true Latin American favorite. In this recipe, we’re making the dough from scratch so you can customize the filling.

Ingredients for Salvadoran Pupusas

For the Dough: Masa harina, water, and a pinch of salt form a soft, pliable base.

For the Filling: Mozzarella for melty goodness (Oaxaca cheese is traditional), with optional jalapeños for heat.

For Cooking: Vegetable oil for frying until golden.

How to Make Pupusas from El Salvador

Mix the masa harina, salt, and water in a large bowl until a smooth dough forms.

Once the dough is ready, divide it evenly. I use a scale or an ice cream scooper to keep them the same size. To fill, flatten a dough ball in your palm, add a small handful of mozzarella, and top with sliced jalapeños.

Then, pinch the edges over the filling until it’s sealed. Repeat with the rest of the dough.

Steps for How to make Pupusas from El Salvador

Cook the pupusas in hot oil over medium heat until golden and slightly crisp on both sides.

Serve immediately with your favorite salsa or dipping sauce and some curtido on the side.

steps of frying How to make Pupusas from El Salvador

Variations of Salvadoran Pupusas

Vegan Pupusas: Use vegan cheese and bean filling.
Pupusa de Frijoles: Filled with refried beans.
Pupusa de Chicharrón: Pork rind or seasoned pork filling.
Squash Pupusas: With shredded zucchini or ayote.

Keesha’s Tips & Tricks

Keep the Fillings Right: If you’re using traditional fillings like cheese, beans, or chicharrón, make sure they’re not too wet. A soggy filling can cause the dough to tear when shaping or cooking.
Don’t Crowd the Pan: Give each pupusa a little room to breathe. Overloading the pan means they won’t get that beautiful, golden char. Cook in small batches.
Use a Water-Oil Bowl for Easy Shaping: I always keep a small bowl with water and a splash of oil nearby. Dipping my hands in makes shaping smoother and keeps the dough from sticking.

What to Serve with Pupusas

Curtido: Tangy Salvadoran cabbage slaw (a must-have!).
Salsa Roja: Tomato-based sauce for dipping.

How to Store Pupusas

Once cooked, store pupusas in an airtight container in the refrigerator for up to 3 days. They reheat well in a skillet over medium heat, making them easy to enjoy again later.

FAQs about Pupusas

Both are corn-based flatbreads, but they’re made and served differently. Arepas are usually split and filled after cooking, while pupusas are stuffed before cooking and sealed closed.

For a quick salsa roja, blend tomatoes, onion, garlic, and a pinch of salt until smooth, then simmer for a few minutes. Keep it simple and slightly thin so it’s perfect for spooning over pupusas.

Yes, you can! Once they’re fully cooked and cooled, pop them into a freezer-safe bag with parchment paper between each one. They’ll keep for up to 2 months. Just reheat them on a skillet, no need to thaw.

Traditionally, pupusas are cooked on a flat griddle called a comal. At home, you don’t need anything special. A nonstick skillet or well-seasoned cast-iron pan works just as well. Use a little oil and cook over medium heat until golden on both sides.

More Tasty Snacks

Love stuffed snacks? Try my Spinach and Feta Empanadas, crispy Dominican Kipes, spicy Jamaican Beef Patties, Colombian Buñuelos, or these Jamaican beef patties.

Pupusas From El Salvador

Keesha

These pupusas are very easy to make. But, what makes me love them most is how incredibly versatile their fillings are. You can use any type that you'd like with this easy recipe and have something new every night of the week!

5 from 20 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Servings

Calories 185 kcal

Ingredients

2 cups Masa harina
1 tsp Fine salt
1 ½ – 2 cups Water, room temperature
3/4 cup Mozzarella, grated
Vegetable oil, for frying
2 Jalapeño Peppers

Instructions

To start this recipe for Salvadoran pupusas, you can combine the masa harina and fine salt in a large mixing bowl.
Next, add the 1 ½ cups of water into the dry mixture. Use a spoon to mix the ingredients together. Then slowly add the rest of the water, if needed all of it.
Mix everything well together until the dough has a strong texture. start kneading to ensure the dough is soft and doesn't break when you knead it. Keep kneading and if necessary add a few tbsp of water to the dough until it is smooth, well combined, and easy to form.
Next, you can start shaping the pupusas. Divide the dough into roughly 2-inch balls. Then, use your palms to flatten them into a disc.
Lay the pupusas on a surface and add a tablespoon or two of grated cheese in the center and top it up wit a few pieces of Jalapeño Pepper. Then, pinch the sides closed to form a filled ball of dough again. Using your palms, flatten the cheese-filled ball into a disc.
Next, preheat a skillet and brush it with some vegetable oil. Once heated, place the pupusas in the hot pan. Cook them for roughly 5-10 minutes on each side, or until they start charring.
Place them on some paper towel to drain any excess oil and serve them immediately.

Nutrition

Calories: 185kcalCarbohydrates: 30gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 486mgPotassium: 124mgFiber: 3gSugar: 0.3gVitamin A: 229IUVitamin C: 6mgCalcium: 145mgIron: 3mg

Tried this recipe?Let me know how it was!