Recipe

Spiced Pupusa Recipe

Thick, cheesy Salvadoran pupusas with a warmly spiced filling, crisp golden edges, and a punchy curtido on the side. Cozy, satisfying, and totally weeknight doable.

By Matt Campbell

•

4.8

A single real photograph of golden-brown pupusas stacked on a plate with melted cheese peeking out, served with curtido and a small bowl of red salsa on a kitchen table

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Pupusas are one of those foods that feel like a hug and a flex at the same time. They are thick corn cakes stuffed with something rich and comforting, then cooked until the outside gets those crisp, toasty freckles. The best part is the rhythm of making them. Pat, fill, seal, cook. Repeat. It is oddly relaxing, even if your first one comes out a little lopsided. That is part of the charm.

This version goes in on warm spices and big savory flavor without turning it into a scavenger hunt. We are keeping the classic pupusa structure, but seasoning the filling with cumin, smoked paprika, oregano, and a little heat. Then we balance all that richness with curtido, the bright, crunchy cabbage slaw that makes every bite snap back into focus.

A single real photograph of spiced pork and bean filling simmering in a skillet with a wooden spoon

Whether you are new to pupusas or you have made them before, this recipe aims for clear steps, realistic timing, and the kind of results that make you pause mid-bite and go, okay wow. Note: curtido and salsa roja are served alongside and are usually made as separate recipes (or picked up ready-made), so plan accordingly.

Why It Works

Luscious and rich filling from melty cheese plus a spiced pork, bean, and onion mixture.
Crisp edges, tender center by mixing masa properly and cooking on a hot skillet with just a whisper of oil.
Balanced flavor with tangy curtido and salsa roja that cut through the richness.
Accessible ingredients using masa harina, shredded cheese, canned beans, and simple spices.

Pairs Well With

Storage Tips

How to Store Pupusas

In the fridge: Let pupusas cool completely, then store in an airtight container with parchment between layers. Refrigerate up to 4 days.

To reheat (best method): Warm a skillet over medium heat and cook pupusas 2 to 4 minutes per side until hot through and the outside re-crisps. If they seem dry, flick a few drops of water into the pan and cover for 30 seconds, then uncover to crisp again.

Microwave option: It works, but the crust softens. Wrap in a damp paper towel and microwave in 20 to 30 second bursts, then finish in a skillet for 1 minute per side if you want the edges back.

Freezer friendly: Freeze cooked pupusas on a sheet pan until firm, then transfer to a freezer bag. Freeze up to 2 months. Reheat from frozen in a covered skillet on low to medium until heated through, then crisp uncovered.

Curtido storage: Curtido gets better as it sits. Keep refrigerated in a jar or container up to 1 week.

Common Questions

Do I need a pupusa press?

No. A press makes things faster and more uniform, but your hands work great. Lightly oil your palms and gently pat the dough into a thick disc, add filling, then seal and flatten.

What is the best cheese for pupusas?

In El Salvador, pupusas are often made with a melting cheese sold as quesillo or queso para pupusas (names can vary by region). For easy swaps, use low-moisture mozzarella for stretch plus a little Monterey Jack for flavor. Avoid super wet fresh mozzarella because it can leak.

Why is my masa cracking?

Your dough is usually too dry. Add water 1 tablespoon at a time until it feels like soft Play-Doh and the edges do not split when you flatten it. Resting the dough for 10 minutes also helps.

Why is filling leaking out?

Two common culprits: overfilling, or the dough layer is too thin. Use less filling than you think at first, and keep the pupusa about 1/4-inch thick. If you see a crack, pinch it closed with a damp fingertip before cooking.

Can I make these vegetarian?

Absolutely. Skip the pork and use more beans, or use sautéed mushrooms with the same spices. Cheese plus beans is already a power duo.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl (for masa)
Measuring cups and spoons
Nonstick skillet, cast iron skillet, or griddle
Spatula
Small skillet (for the filling)
Knife and cutting board
Kitchen towel or plastic wrap (to keep dough covered)

The first time I made pupusas at home, I treated them like grilled cheese and tried to stuff them like I was packing a suitcase. Bad plan. Cheese lava everywhere. But once I got the feel for a thicker dough and a modest filling, the whole thing clicked. Now it is one of my favorite “feed a few people with your hands” meals, because everyone ends up standing near the stove, stealing the crispiest one, and asking if there are more. There are always more.

Spiced Pupusa Recipe

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 8 pupusas (serves 4)

Ingredients

For the Spiced Filling

1 teaspoon neutral oil (avocado, canola, or vegetable)
1/2 small yellow onion, finely diced
2 cloves garlic, minced
4 ounces ground pork (or ground turkey)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon chili powder or cayenne (optional, to taste)
1/2 teaspoon kosher salt, plus more to taste
1/3 cup refried beans or well-mashed black beans (canned is fine)
1 tablespoon tomato paste (optional, for deeper savoriness)

For the Pupusa Dough

2 cups masa harina (nixtamalized corn flour, like Maseca)
1 1/2 teaspoons kosher salt
1 1/2 to 1 3/4 cups warm water (add as needed)
1 tablespoon neutral oil (for your hands, optional but helpful)

For the Cheese

3/4 cup shredded low-moisture mozzarella
1/4 cup shredded Monterey Jack

For Serving (Highly Recommended)

Curtido (quick cabbage slaw)
Salsa roja (tomato-based salsa)
Lime wedges (optional)

Instructions

Make the Filling

Heat 1 teaspoon oil in a skillet over medium heat. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds.
Add ground pork. Cook, breaking it up, until browned and cooked through, about 3 to 5 minutes. Drain excess fat if needed.
Stir in cumin, smoked paprika, oregano, chili powder (if using), and salt. Add refried or mashed beans and tomato paste (if using). Cook 1 to 2 minutes until thick and cohesive. You want a paste-like filling, not runny.
Transfer filling to a bowl and let it cool while you make the masa. Warm filling can melt the cheese too early and make sealing harder.

A single real photograph of masa harina dough being mixed in a bowl with warm water using a hand

Mix the Dough

In a large bowl, mix masa harina and salt. Add 1 1/2 cups warm water and mix with your hand until a soft dough forms. If it looks dry or cracks when you press it, add more water 1 tablespoon at a time.
Cover and rest 10 minutes. This gives the masa time to hydrate and makes it easier to shape without cracking.

Assemble the Pupusas

Set a small bowl of water nearby. Lightly oil your hands if you want an easier time. Keep the dough covered with a towel or plastic wrap between pupusas so it does not dry out.
Divide dough into 8 equal balls (about the size of a small lime, roughly 55 to 65 grams each).
Flatten one ball into a thick disc in your palm, about 4 inches wide. Add about 1 1/2 to 2 tablespoons spiced filling and about 2 tablespoons cheese. Keep the filling centered. If you end up with a little extra filling, save it for eggs, rice bowls, or the next pupusa round.
Bring the edges of dough up and around the filling, pinching to seal. Gently pat and flatten back into a disc about 1/4-inch thick. If a crack appears, pinch it closed with a damp fingertip.

Cook

Heat a dry skillet or griddle over medium to medium-high. If your pan tends to stick, rub it with a tiny amount of oil on a paper towel.
Cook pupusas 3 to 4 minutes per side until golden with crisp spots. Press lightly with a spatula to encourage even browning, but do not smash them thin.
Transfer to a plate and cover loosely with a towel while you cook the rest.

Serve

Serve hot with curtido and salsa roja. These are typically made separately (or grabbed ready-made), so use your favorite or check the linked recipes below. The tangy crunch is not optional in spirit, even if it is optional in your kitchen.

Nutrition information is estimated.

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