Authentic Salvadoran Pupusas: Easy Homemade Recipe & Guide

In a large bowl, combine the masa harina, salt, and 1 cup of warm water. Gradually add the remaining 1/2 cup of water, kneading for 5-7 minutes until a soft, smooth, and pliable dough forms. The dough should not be sticky or crumbly. Cover with a damp cloth and let it rest for 10 minutes.

While the dough rests, prepare your fillings. In separate bowls, mix the shredded mozzarella cheese and warm refried beans. If adding other fillings like cooked chicharron, prepare them as well.

Lightly oil your hands to prevent sticking. Take a golf-ball sized piece of masa dough (about 2-3 inches in diameter) and flatten it into a thick disc in your palm. Make a small indentation in the center and place 1-2 tablespoons of your chosen filling. Carefully gather the edges of the masa over the filling and seal it completely. Gently flatten the filled ball back into a disc, about 1/4 inch thick, ensuring the filling is evenly distributed.

Heat a comal or a large non-stick skillet over medium-high heat. Lightly grease the cooking surface with vegetable oil. Place the formed pupusas on the hot surface and cook for 3-5 minutes per side, or until they are golden brown, slightly puffed, and cooked through. Continue cooking in batches until all pupusas are done.

Serve the hot pupusas immediately with curtido (Salvadoran fermented cabbage slaw) and salsa roja (tomato-based salsa). Enjoy!