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Pupusas, El Salvadoran Corn Cakes

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5 from 1 review

  • Author: Nancy Lopez-McHugh
  • Total Time: 26 minutes
  • Yield: 4 1x


Pupusas, El Salvadoran Corn Cakes – yields 9-11 depending on size.


  • 1 1/2 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)
  • 1/2 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
  • Prep Time: 20 mins
  • Cook Time: 6 mins
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