Pupusas, El Salvadoran Corn Cakes
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
Pupusas, El Salvadoran Corn Cakes - yields 9-11 depending on size.
  • 1½ cup corn flour + 1 cup white flour OR
  • 2.5 cups
  • Maseca Instant Corn Masa
  • (masa harina)
  • red pepper flakes to taste (I used about 1.5 tsp)
  • ½ tsp. salt
  • 2 tbsp sunflower or corn oil
  • 1 cup or 250 ml lukewarm water
  • 200 gm or 7 oz crumbled/grated feta or
  • queso fresco
  • or any melting white cheese
  • comal or griddle
  1. Heat a comal or griddle. In a large bowl combine the flours or masa harina, and salt. Make a well in the center and pour oil and water. Stir until a wet dough is formed. The dough will not have elasticity like that of other breads.
  2. Divide the dough into even sizes.
  3. Make a flat disc between your palms.
  4. Place crumbled/grated cheese in center of disc.
  5. Gather all sides up to make a round pouch and form back into a ball.
  6. Once shaped into a ball flatten between your palms into a disc.
  7. Place the shaped pupusas onto the heated comal or griddle, and cook for about 4 minutes on each side.
To serve:
  1. Beans, salsa, avocado or your favorite sides and toppings
Recipe by Honest Cooking at https://honestcooking.com/pupusas-el-salvadoran-corn-cakes/