Pupusas

Name: Pupusas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: El Salvador
Ingredients: 3 cups masa harina; 2 cups warm water; 1 tsp salt; 1 1/2 cups refried beans; 2 cups shredded quesillo or mozzarella cheese; 1 cup cooked and diced chicharrón, ground; Curtido (pickled cabbage slaw), for serving; Salsa roja, for serving

8 servings30 min prep20 min cookMedium El Salvador

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The Story Behind It

The Tale of Pupusas

Story updated September 17, 2026

Pupusas trace back to the Pipil and other Nahua peoples of El Salvador, predating Spanish colonization. Thick corn masa stuffed with cheese, beans, or chicharrón and griddled, they're so central to national identity that El Salvador celebrates a National Pupusa Day each November.

Ingredients

Scale:· 8 servings

3 cups masa harina
2 cups warm water
1 tsp salt
1 1/2 cups refried beans
2 cups shredded quesillo or mozzarella cheese
1 cup cooked and diced chicharrón, ground
Curtido (pickled cabbage slaw), for serving
Salsa roja, for serving

Instructions

1Mix masa harina, warm water, and salt until a soft, pliable dough forms; cover and rest 10 minutes.
2Combine refried beans, cheese, and ground chicharrón for the filling (revueltas).
3Divide the dough into balls and flatten each into a disc in your palm.
4Place a spoonful of filling in the center and fold the dough around it, sealing completely.
5Gently pat the filled ball back into a flat disc about 1/2-inch thick.
6Cook on a hot, lightly greased griddle 3-4 minutes per side, until golden spots appear.
7Serve hot with curtido and salsa roja.

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