Learn how to make pupusas – a simple, savory, cheesy bean-stuffed corn cake that originates from El Salvador.
Follow these steps on how to make pupusas for a simple appetizer that pairs perfectly with our Homemade Salsa. Serve it with some Spanish Rice or Bean Dip for a full spread!
What is a pupusa?
Similar to Venezuelan “arepas” or Mexican “gorditas” a pupusa is a traditional Salvadoran dish.
It is made with a thick corn tortilla that is usually stuffed with a savory filling. For this recipe, we are stuffing our corn cakes with a cheese and bean mixture that is combined in a blender and then cooked over the stove.
Pupusas are a fun recipe to try if you’ve never made them before. You can even get your kids involved in the cooking! They will love making the pupusa dough and shaping them into corn cakes.
We love making pupusas for appetizers when friends and family come over. It’s the perfect little morsel to dip into salsa and snack on before dinner.
pupusas ingredients
There are two parts to this pupusa recipe. The dough and the filling.
- For the dough: you will need instant corn masa flour, salt, and hot water.
- For the bean and cheese mixture: you will need vegetable oil, white onion, a can of kidney beans, salt, and grated queso Oaxaca or mozzarella cheese.
Variations. We filled our pupusas with a delicious bean and cheese mix. To change the flavor switch up the type of cheese used. Use shredded/ground beef, chicken, pork, or even add veggies. Leftover meats make a perfect filling.
Ingredient Tips
Instant corn masa flour. This type of flour is the same as masa harina which is made from finely ground corn kernels that have been cooked and soaked in limewater.
The masa harina flour only needs to be mixed with water to be ready to form and cook, which is why the term instant can often be found in the name. Two common types include white and yellow masa.
How to Make Pupusas
FILLING. To make the filling, heat the oil in a large skillet over medium heat. Add the onion layers to the skillet and cook, turning frequently, until blackened on all sides.
- Remove from the heat, and scoop the onions out of the skillet and into a blender or food processor, reserving the oil in the pan. Add the red beans and the bean liquid to the blender, and blend until smooth.
- Pour the bean mixture back into the skillet with the oil. Cook over medium heat, stirring frequently until thickened. Stir in the salt and adjust seasonings according to taste. Let the beans cool while you make the dough.
CORN CAKES. In a large bowl or the bowl of a stand mixer, beat together the corn masa flour, salt, and hot water, until the dough is thick and sticky. Let it rest for 15 minutes.
Scoop the dough into 12 equal-sized balls, about ¼ cup each (I used an ice cream scoop to make things easier). Cover the balls with a damp towel so they don’t dry out while you’re assembling the pupusas.
Stir the cheese into the cooled beans.
ASSEMBLE. To assemble the pupusas, flatten a dough ball in your hand (you can spray your hands with cooking spray to prevent the dough from sticking if you prefer). Pinch the sides of the dough up to form a cup shape.
Drop 2 tablespoons of the bean mixture into the center of the dough, then fold the edges over to enclose the beans completely. Gently flatten the dough to a 4-5 inch disk. Repeat with remaining dough balls.
COOK. Heat a large skillet or griddle over medium heat. Cook the pupusas for 3-4 minutes per side until the center puffs up slightly and the sides have browned spots. Serve warm.
Recipe Tips
Pupusas salvadorena were a little tricky to make, but once I got the hang of stuffing the masa dough balls with the beans, they were pretty easy.
Test the dough. It’s important to get the right amount of moisture in the dough. To test:
Form a golf ball-sized piece of dough and then flatten it between the palm of your hands. If the edges split or crack, then add a little more water. If the dough feels sticky, then add a little more corn flour.
- Keep dough from sticking to your hands by coating your hands with a bit of cooking oil.
- Serve with cabbage relish and Salsa Roja.
- Be sure to use instant corn masa flour, not cornmeal.
How many pupusas per person. Depending on the size of the pupusas and the appetite of the people it can vary, but in general, I would plan 2-3 pupusas per person.
Thickness. The pupusas should be about ½ inch thick. You will only be using about 1-2 tablespoons of filling in each pupusa.
Storing Tips
Make ahead of time. Make cheese pupusas ahead of time and keep them in the freezer to be cooked later.
- Once the pupusas are assembled place them on a baking sheet.
- Freeze until solid and then transfer them to a freezer-safe container.
- They can be kept in the freezer for up to 3 months.
- To fry: thaw and cook according to recipe directions.
STORE dough. Leftover dough can be stored in the fridge for 1-2 days or in the freezer for up to 3 months. Be sure to place it in an airtight, freezer-safe container. Allow the dough to warm up to room temperature before shaping. If the dough seems a bit dry add some warm water.
STORE cooked pupusas in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months. Thaw before reheating.
Reheat in a frying pan heating each side for 1-2 minutes or until hot. If you’re in a hurry, reheat it in the microwave.
Recipe FAQ
This recipe is for pupusa de queso y frijoles (cheese and beans). Some other common fillings include chicken, shrimp, pork, squash, and jalapeno.
I would plan 2-3 pupusas per person, depending on the size of the pupusas and the appetite of the people.
I used Maseca brand masa flour, which I found easily at my grocery store on the Mexican aisle. I’ve also seen it at Target and Walmart.
For similar recipes, try:
- Green Chili Burritos
- Chicken Chimichangas
- Beef Empanadas
- Green Chili Smothered Burritos
- Bean Chimichangas
How to Make Pupusas
Ingredients
for the filling:
- 1/4 cup vegetable oil
- 1/2 white onion cut in half and split into layers
- 1 15 ounce can Central American red beans or red kidney beans
- 1/2 teaspoon salt
- 4 ounces grated queso Oaxaca or mozzarella cheese
for the dough:
- 3 cups instant corn masa flour
- 2 teaspoons salt
- 2 2/3 cups hot water
Instructions
- To make the filling, heat the oil in a large skillet over medium heat. Add the onion layers to the skillet and cook, turning frequently, until blackened on all sides. Remove from the heat, and scoop the onions out of the skillet and into a blender or food processor, preserving the oil.
- Add the red beans and the bean liquid to the blender, and blend until smooth. Pour the bean mixture back into the skillet with the oil. Cook over medium heat, stirring frequently until thickened. Stir in the salt and adjust seasonings according to taste. Let the beans cool while you make the dough.
- In a large bowl or the bowl of a stand mixer, beat together the corn masa flour, salt, and hot water, until the dough is thick and sticky. Let rest for 15 minutes.
- Scoop the dough into 12 equal-sized balls, about ¼ cup each (I used an ice cream scoop to make things easier). Cover the balls with a damp towel so they don’t dry out while you’re assembling the pupusas. Stir the cheese into the cooled beans.
- To assemble the pupusas, flatten a dough ball in your hand (you can spray your hands with cooking spray to prevent the dough from sticking if you prefer). Pinch the sides of the dough up to form a cup shape. Drop 2 tablespoons of the bean mixture into the center of the dough, then fold the edges over to enclose the beans completely. Gently flatten the dough to a 4-5 inch disk. Repeat with remaining dough balls.
- Heat a large skillet or griddle over medium heat. Cook the pupusas for 3-4 minutes per side until the center puffs up slightly and the sides have browned spots. Serve warm.
what a fun recipe and no, never had them before, but always in for a new savory cake, thank you!
I haven’t tried these yet, but I love everything about them! That filling sounds delicious!
Actually this will be my first time trying these little cakes. I like this kind of stuff. SonIm excited to try something different.
Can’t wait to make these! Going to try them with the bean and cheese filling.
This was the first time I made them and they are sooooo yummy! Such a great recipe!
Awesome! I don’t use enough Masa, this is a perfect way to use it.
Im always on the lookout for filling quick dinners. Cant wait to try these out!
This was such an interesting and fun cooking project! My whole family loved these pupusas. I will be making them again soon!
So glad to hear you all enjoyed the recipe!!
I was in a hurry and didn’t cook my onions till they were as dark as yours, but these were still so good! I used mozzarella cheese, but I also want to try them with some pepper jack. My kids loved them dipped in homemade salsa!
I’m sure they would be tasty with that kick of the pepper jack cheese. So so happy to hear your family enjoyed the recipe!
These sound delish! My go-to would be a beef filling, yum!
When did you add the cheese?
In step 4- You stir the cheese in with the cooled beans.
These are so fantastic! I’m adding them to my next meal prep session so I’ll have some handy in the freezer for whenever the mood strikes.
this is amazing and I love them so much! I cannot thank you enough for sharing this recipe
I am so happy I found this recipe. These were delicious and so easy to make. I am going to make them for my friend’s birthday too!