Authentic Salvadoran Pupusas Recipe: Step-by-Step Guide

The Lunas have enjoyed pupusas for as long as we can remember. But what exactly is a pupusa?

Similar to Venezuelan arepas or Mexican gorditas, pupusas are a traditional Salvadoran dish often served as an appetizer, though they also make a satisfying main course when paired with rice and beans.

Pupusas are thick corn cakes usually filled with a savory mixture. In this recipe the corn cakes are stuffed with a flavorful bean-and-cheese filling. Onions are sautéed until deeply browned, then blended with beans and cooked briefly to thicken. The cooled filling is combined with cheese before being sealed inside the masa dough.

The filling is versatile, so you can easily swap ingredients to match your preferred flavors. You’ll be surprised how easy this family favorite is to prepare.

Why we think you’ll love it:

A delicious appetizer! Pupusas are perfect for gatherings—serve warm with a simple salsa for dipping.
Bean and cheese heaven. The filling combines creamy beans and melty cheese for a rich, comforting bite.
Make ahead and store. The dough and assembled pupusas freeze well, making meal planning easy.

Pupusas Ingredients and Substitutions

Filling

¼ cup vegetable oil (or use olive oil)
½ white onion, cut in half and separated into layers
1 (15-ounce) can Central American red beans or red kidney beans — refried beans may also be used
½ teaspoon salt
4 ounces grated queso Oaxaca or mozzarella cheese

Dough

3 cups instant corn masa flour (masa harina). We use Maseca, commonly found in the Mexican aisle at grocery stores.
2 teaspoons salt
2⅔ cups hot water

Onion fried until blackened for pupusas filling.

How to Make Pupusas Recipe

Filling. Heat the oil in a large skillet over medium heat. Add the onion layers and cook, turning frequently, until the edges are deeply browned. Remove from heat and transfer the onions to a blender or food processor, reserving the oil in the skillet.
- Add the whole beans and their liquid to the blender and process until smooth. Pour the blended beans into the reserved oil in the skillet and cook over medium heat, stirring, until the mixture thickens. Stir in the salt and taste to adjust seasonings. Allow the beans to cool while you make the dough.
Dough. In a large bowl or the bowl of a stand mixer, combine the masa flour, salt, and hot water. Mix until the dough is thick and slightly sticky. Let the dough rest for 15 minutes.
- Divide the dough into 12 equal balls, about ¼ cup each (an ice cream scoop makes this easy). Cover with a damp towel to prevent drying while assembling.
Assemble. Fold the grated cheese into the cooled bean mixture.
- Flatten a dough ball in your hand (lightly oil or spray hands if the dough sticks). Pinch the edges up to form a small cup, add about 2 tablespoons of the bean-and-cheese filling, then pull the dough edges together to fully enclose the filling. Gently flatten into a 4–5 inch disk. Repeat with remaining dough balls.
Cook. Heat a large skillet or griddle over medium heat. Cook each pupusa 3–4 minutes per side, until it puffs slightly and develops browned spots. Serve warm.

Kristyn’s Recipe Tips

Use masa harina, not cornmeal. Instant corn masa flour is different from cornmeal and is essential for the right texture.
Make dough balls roughly the size of a golf ball and flatten between your palms. If edges crack, add warm water a teaspoon at a time. If the dough is too sticky, add a bit more masa flour.
Pupusas should be about ½ inch thick. Each will need about 1–2 tablespoons of filling.

5 from 18 votes

Pupusas Recipe

By: Kristyn Merkley

Savory Salvadoran corn cakes filled with cheese and beans—simple to make and delicious.

Servings: 12

Prep: 45

Cook: 15

Total: 1

Video

Ingredients

Filling

¼ cup vegetable oil
½ white onion, cut in half and split into layers
1 (15-ounce) can Central American red beans or red kidney beans
½ teaspoon salt
4 ounces grated queso Oaxaca or mozzarella cheese

Dough

3 cups instant corn masa flour
2 teaspoons salt
2⅔ cups hot water

Instructions

Filling

Heat oil in a large skillet over medium heat. Add the onion layers and cook, turning frequently, until nicely browned. Remove and transfer onions to a blender or food processor, reserving the oil.
Add the beans and their liquid to the blender and process until smooth. Return the mixture to the skillet and cook over medium heat, stirring, until thick. Season with salt and let cool.

Dough

Combine masa flour, salt, and hot water in a bowl or stand mixer. Mix until the dough forms and feels slightly sticky. Rest for 15 minutes.
Portion the dough into 12 equal balls, about ¼ cup each, and cover with a damp towel. Stir the cheese into the cooled bean mixture.

Assemble

Flatten a dough ball in your hand, forming a shallow cup. Add 2 tablespoons of filling, then fold and seal the dough around the filling. Gently flatten to a 4–5 inch disk.
Heat a skillet or griddle over medium heat and cook each pupusa 3–4 minutes per side, until slightly puffed and browned in spots. Serve warm.

Notes

Make ahead: Assemble cheese or bean pupusas, place on a baking sheet and freeze until solid. Transfer to a freezer-safe container and store up to 3 months. To cook, thaw and fry according to the recipe.

Store dough: Keep leftover dough in the refrigerator for 1–2 days or freeze up to 3 months in an airtight container. Bring to room temperature before shaping; add a little warm water if it feels dry.

Store cooked pupusas: Refrigerate in an airtight container for 3–4 days or freeze for 1–2 months. Thaw before reheating.

Nutrition

Calories: 220kcal, Carbohydrates: 31g, Protein: 8g, Fat: 8g

Nutrition information is automatically calculated and should be used as an approximation.

Recipe FAQ

Make ahead of time?

Yes. Assemble pupusas, freeze them on a baking sheet until solid, then transfer to a freezer-safe container. Freeze up to 3 months. Thaw before frying and cook according to the recipe.

How to store the dough?

Store leftover dough in the refrigerator for 1–2 days or freeze up to 3 months in an airtight container. Bring it to room temperature before shaping; add warm water if needed.

How to store cooked pupusas?

Store cooked pupusas in an airtight container in the fridge for 3–4 days or freeze for 1–2 months. Thaw before reheating.