How to Make Pupusas with Real Corn Masa

Pupusas are thick, stuffed corn masa cakes from El Salvador, and they are one of the most satisfying things you can make with nixtamalized corn. Filled with cheese, beans, pork, or any combination, then griddled until crispy on the outside and soft inside.

This recipe uses real nixtamalized corn masa instead of instant masa harina. The difference in flavor and texture is worth every minute of the process.

What You Need

For the Masa

• 2 lbs dried corn for masa (white corn is traditional for pupusas)
• 1 tablespoon food-grade cal (calcium hydroxide)
• Water
• Salt to taste

For the Filling (Pupusas Revueltas)

• 1 cup quesillo or mozzarella cheese, shredded
• 1 cup refried beans
• 1 cup cooked pork (chicharron), chopped fine

For the Curtido (Cabbage Slaw)

• Half a cabbage, finely shredded
• 1 carrot, grated
• 1 small onion, thinly sliced
• White vinegar, oregano, salt

Step 1: Make the Masa

If starting from dried corn, nixtamalize it first (boil with cal, steep overnight, rinse, grind). The masa should be smooth, moist, and slightly thicker than tortilla masa.

Season the masa with salt and knead until pliable. If it cracks when you press it, add a little water.

Step 2: Prepare the Filling

Mix the cheese, beans, and chicharron together. You can also make single-filling pupusas: cheese only (pupusas de queso), beans only (pupusas de frijol), or beans and cheese.

Step 3: Form the Pupusas

1. Take a ball of masa about the size of a golf ball (larger than for tortillas)
2. Flatten it in your palm into a thick disc
3. Make a well in the center and add 1-2 tablespoons of filling
4. Fold the edges up and over the filling, sealing completely
5. Gently pat into a flat disc about 1/2 inch thick

The key is sealing the filling completely inside. If the masa cracks, pinch it closed and smooth it out.

Step 4: Cook the Pupusas

1. Heat a comal or flat griddle over medium heat (lightly oiled)
2. Place pupusas on the hot surface
3. Cook 3-4 minutes per side until golden brown with dark spots
4. The cheese inside should be melted when done

Step 5: Make the Curtido

Combine shredded cabbage, carrot, and onion. Toss with vinegar, oregano, and salt. Let it sit at least 30 minutes (overnight is better). Serve alongside the pupusas with tomato salsa.

Which Corn for Pupusas?

• White corn is the traditional choice for Salvadoran pupusas
• Yellow corn works well and gives a slightly sweeter flavor
• Blue corn makes stunning purple pupusas with a nuttier taste

Yield

2 lbs of dried corn makes about 3 lbs of masa, enough for approximately 15-20 pupusas.

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