Tortillas, Pupusas, Tamales and Sopes: A Guide to Classic Masa Dishes

Corn masa is one of the most versatile doughs in the kitchen. The same simple ingredient becomes a whole family of beloved dishes, each with its own shape, texture and tradition. Here are four classics you can make with MASARINA.

Tortillas

The everyday essential. Thin rounds of masa cooked on a hot comal, tortillas are the foundation of tacos, enchiladas, quesadillas and countless family meals. Fresh, homemade tortillas are soft, fragrant and full of real corn flavor.

Pupusas

A beloved dish from El Salvador, pupusas are thick masa rounds stuffed with fillings such as cheese, beans or chicharrón, then cooked until golden. They are traditionally served with curtido, a tangy cabbage slaw, and a simple tomato salsa.

Tamales

Tamales are made by spreading masa over corn husks or banana leaves, adding a savory or sweet filling, then folding and steaming them until tender. Making tamales is often a family event, especially during holidays and celebrations.

Sopes

Sopes are thick masa bases with a slightly raised edge, cooked until crisp outside and tender inside. They are topped with refried beans, meat, lettuce, crumbled cheese and salsa for a hearty, colorful bite.

One Masa, Endless Possibilities

Once you are comfortable working with masa, there is so much more to explore. Visit our recipes page for ideas and inspiration to bring these traditions to your own table.