How to Make Pupusas at Home

Pupusas are thick, stuffed masa rounds from El Salvador, golden on the outside and melty in the middle. They are easier to make than they look, and with MASARINA you can have a warm batch on the table in no time.

What You Will Need

MASARINA Corn Flour and warm water

Fillings such as shredded cheese, refried beans or chicharrón

A little oil or water for your hands

A comal or heavy skillet

Step 1: Prepare the Masa

Mix MASARINA with warm water, following the directions on the package, until you have a soft, smooth dough that does not stick to your hands. Keep it covered while you get the fillings ready.

Step 2: Fill and Shape

Lightly oil your hands. Take a ball of masa, press a well into the center with your thumb, add a spoonful of filling, then fold the edges over to seal it. Gently pat the ball between your palms into a thick disk.

Step 3: Cook Until Golden

Cook the pupusas on a medium-hot comal for a few minutes on each side, until golden brown spots appear and the filling is hot and melty.

Serve with Curtido

Pupusas are traditionally served with curtido, a tangy cabbage slaw, and a simple tomato salsa. Enjoy them warm, straight from the comal.