Pupusas

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Pupusas are a beloved Salvadorian street food, and once you make them at home, you’ll see why. These stuffed corn cakes are crispy on the outside, gooey in the center, and deeply comforting. I make them with just 4 ingredients that are all naturally gluten-free.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Lunch, Snack

Cuisine: Salvadorian

Keyword: pupusas

Servings: servings (pupusas)

Author: Sabine Venier

Equipment

1 Cast iron skillet, non-stick pan, or griddle

Ingredients

2½ cups masa harina corn flour, such as Maseca (plus more as needed)
2¼ cups warm water plus more as needed
1¼ tsp salt
1 cup shredded mozzarella

Instructions

In a large bowl, mix masa harina, warm water, and salt until a soft, pliable dough forms. Let sit for 5–10 minutes to hydrate.
Divide dough into 8 equal pieces and roll into balls. This works best with lightly wet hands. If the dough is too crumbly, add a little bit more water, if it’s too soft and sticky, add more masa harina as needed. The dough should be smooth and pliable like playdough.
Flatten a dough ball into a disc in your palm. Add about 2 tbsp of cheese in the center.
Gently fold the edges over the filling to seal, then pat it back into a 4–5 inch disc. Repeat with remaining dough.
Heat a lightly greased skillet or griddle over medium heat. Cook each pupusa for 4–5 minutes per side, until cooked through and golden brown with some charred spots and the cheese is melted. Serve warm and enjoy!

Notes

You can swap in Oaxaca cheese for a more traditional option, or mix in a little feta or queso fresco if you want a tangier bite.
Try stirring in chopped jalapeños, black beans, or some cooked pork (like carnitas or chorizo) to the cheese filling for a heartier, more flavorful twist.
Most brands like Maseca are naturally gluten-free, but always check for certified labeling if needed.

Nutrition