Homemade Pupusas That Taste Like Home

Some recipes aren’t just recipes. They’re memories. They’re Sunday afternoons in a warm kitchen, flour on your hands, and the smell of something good coming off the comal. For me, that recipe is pupusas.

I grew up watching them being made and honestly, there’s something almost meditative about pressing the masa between your palms. My girls have grown up doing the same thing. Madison and Maya have their own little technique now and Mason just tries to eat the cheese before it makes it into the dough. Classic.

This is my family’s recipe. It’s not fancy. It’s not complicated. But it tastes exactly like home.

What You’ll Need

For the Pupusas:

• 2 cups masa harina (I use Maseca)
• 1½ cups warm water
• 1 tsp salt
• 1½ cups shredded quesillo or mozzarella
• 1 cup refried beans (optional — for bean and cheese)
• Oil for the comal

For the Curtido:

• ½ head of cabbage, shredded
• 1 medium carrot, grated
• ½ white onion, thinly sliced
• 1 tsp oregano
• ½ tsp red pepper flakes
• ½ cup white vinegar
• ½ cup warm water
• 1 tsp salt

Salsa Roja:

• 4 Roma tomatoes
• 2 chile güeros or jalapeños
• 2 garlic cloves
• Salt to taste

Let’s Make It

Start with the curtido — this needs time to marinate so make it first. Combine cabbage, carrot, and onion in a large bowl. Mix the vinegar, warm water, salt, oregano, and pepper flakes and pour over the veggies. Toss well, cover, and let it sit for at least 30 minutes. The longer the better.

For the salsa roja, boil the tomatoes, chiles, and garlic until soft, about 10 minutes. Blend until smooth and season with salt. Set aside.

Now the masa. Mix the masa harina, salt, and warm water together until a soft, pliable dough forms. It should feel like play-dough, not too sticky, not too dry. If it cracks when you press it, add a little more water.

Form your pupusas. Take a golf ball-sized portion of dough and press it flat in your palm. Add a spoonful of cheese (and beans if using) in the center. Fold the edges up around the filling and seal it closed. Gently press it back into a flat disc — about ½ inch thick. Don’t stress if they’re not perfect. Mine never are either.

Cook them on a lightly oiled comal or cast iron skillet over medium-high heat, about 3–4 minutes per side until golden with a few dark spots. That char is everything.

Serve immediately with curtido piled on top and salsa roja on the side.

This recipe makes about 8–10 pupusas depending on how generous you are with the filling (I’m always too generous). They reheat beautifully the next day on the comal or air fryer — if there are any left.

Make these on a Sunday. Put on some music. Let the kids help. That’s the whole point. 🫓❤️

— Maggie

📌 Save this recipe for later! Tag me @jetplanemommy when you make them — I want to see your pupusas!