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Homemade pupusas are the perfect way to bring El Salvador’s most beloved street food right to your own kitchen. Thick masa cakes stuffed with gooey cheese and creamy beans make a meal that is as fun to make as it is to eat. I always pull out this recipe when I am craving something hands-on and comforting, especially on weekends with family gathered around.
I was introduced to pupusas by a friend from El Salvador and was instantly hooked. Now every time I make them at home, the kitchen fills with the most incredible aroma and everyone seems to hover close by, waiting for a hot one straight off the griddle.
Ingredients
- Masa harina: this is the heart of pupusas choose a fine ground variety for the softest texture
- Chicken bouillon (optional): brings a deep savory flavor that makes the masa extra tasty
- Salt: enhances all the flavors and balances the dough
- Hot water: helps the masa come together and gives it the right texture always use hot for smooth mixing
- Butter or lard: makes the dough soft and rich and adds traditional flavor I like butter but lard gives a classic taste
- Oil for cooking: ensures a crisp golden crust try using a neutral oil like vegetable or canola
- Shredded cheese: melts perfectly for a gooey center mozzarella or a mild white cheese works best
- Refried beans (optional): a classic filling that adds creaminess and protein I love using homemade beans when possible
Instructions
- Make the Masa Dough:
- Start by mixing the masa harina with chicken bouillon and salt in a large bowl. Add hot water gradually to form a dough that feels like play-dough. Work in the soft butter until fully incorporated. Knead for two to three minutes until smooth and elastic. If it seems dry add a splash more water.
- Form the Pupusa Balls:
- Divide the dough into twelve even pieces about the size of golf balls. As you work keep the dough balls under a damp cloth so they do not dry out.
- Stuff and Shape:
- With clean hands flatten one ball in your palm to form a thick disk. Add about a tablespoon of cheese or beans into the center. Gently fold the edges over the filling sealing it inside then flatten again to about three inches wide. Repeat for all dough balls.
- Cook the Pupusas:
- Heat a little oil on a griddle or heavy skillet over medium. Once it is shimmering add the pupusas a few at a time. Cook each side for about three minutes pressing lightly until deep golden spots appear and cheese begins to ooze. Transfer to a covered plate to keep warm while you finish the batch.
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I cannot decide whether I love the gooey cheese or the tender masa more but there is something almost magical about how these ingredients come together. Some of my happiest family evenings have been spent around the table with everyone comparing their favorite filling.
Storage Tips
Let any leftover pupusas cool completely before wrapping them tightly in foil or storing in a lidded container. They keep well in the fridge for three days. For longer storage freeze them in a single layer then transfer to a bag. When reheating I like to use a hot skillet for a crisp edge.
Ingredient Substitutions
If you do not have masa harina you can try using finely ground cornmeal blended with a bit of hot water in a pinch though it will change the texture. For a vegan version skip the cheese and use only beans or fill with seasoned potatoes and vegetables. For the most authentic taste do not skip the butter or lard.
Serving Suggestions
Pupusas are best hot off the griddle served with curtido a crisp cabbage slaw and a mild tomato salsa. For an easy meal pair with black beans and a simple salad. They make a great appetizer cut into wedges or roll them smaller for party snacks.
Cultural Context
Pupusas are the national dish of El Salvador celebrated for their humble origins and incredible flavor. Traditionally they are filled with cheese beans pork or loroco a Central American flower. Making pupusas is a communal event that brings families and neighbors together in every Salvadoran home.
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Once you make pupusas at home you will want them again and again. The best part is sharing them hot off the griddle with family and friends.
Frequently Asked Questions
- → What is the ideal dough texture?
The dough should feel like play-dough—soft but moldable and not sticky for easy shaping.
- → Can I use fillings other than cheese or beans?
Yes, try cooked pork, chicken, or vegetables for different savory options.
- → How do I prevent pupusas from cracking?
Keep dough moist and shape gently. Cover unused portions with a damp cloth to prevent drying.
- → What’s the best way to reheat pupusas?
Briefly warm on a skillet or griddle until hot and crisp on both sides for best results.
- → Do I need to use lard or is butter fine?
Either works—lard offers traditional flavor while butter adds richness and helps with dough softness.