How to Make Homemade Pupusas

Post sponsored by Gigasavvy. All opinions and photos are my own.

When it comes to food, I like to think I celebrate my Hispanic Heritage all year long. I cook traditional Mexican dishes that I have eaten my whole life and enjoy meals from other Hispanic countries whenever I can. Today I'm sharing a recipe that you can easily recreate yourself. All of the ingredients were picked up at my local Northgate Market, which means I did not break the bank just to feed my family.  

This month Northgate Market is celebrating Hispanic Heritage month with cooking demonstrations, classes and events. You can find a Northgate Market near you HERE.

Pupusas are a traditional food from El Salvador. They are made with Corn flour or masa and are traditionally stuffed with cheese, beans and shredded pork. This was my first time making pupusas, but definitely not my first time eating them. Luckily for me, there are local Pupuserias all around Los Angeles. Still, it's nice to know how to make them yourself and add your own twists. 

This recipe yields 8 –4 inch Pupusas

  • 2 cups Maseca (Corn flour or Masa) 
  • 1 ½ cup warm water or Chicken Broth*  
  • 2 cups Shredded Cheese (Mozzarella or anything that melts) 
  • 1 cup refried beans 
  • ½ cup of butter  

*if you do not have chicken broth on hand you can add 2 tbsp Chicken Bouillon to mix with the warm water

Measure and Mix. Maseca and warm broth or water mixed with bouillon.   

Masa (or dough) should not be too dry (crumbly) or too wet (pancake batter). You should be able to form the masa into a ball without much of it sticking to your hands. 

After you form your ball, make an indentation with you finger and begin to thin out the sides to form a small bowl.  

Spread a thin layer of beans and cheese, or just cheese and fold over to close.  

Softly, flatten the ball until it becomes a disc. Be careful not to use too much pressure, it will cause the stuffing to seep out.  

Spread butter on the outside of the pupusa and sprinkle cheese.  

Place on a seasoned, medium-high heat comal. 

Cook for about 3 minutes on each side or until lightly browned.   

You can top with anything, in fact it usually is paired with Curtido which is a Salvadorian cabbage salad. But today, I chose some salsa rojo that I also picked up from Northgate Market.
You can find all of your Northern Mexico recipe ingredients at your nearest Northgate location. I visited the closest one to me in East LA, here are a few others that are close by.

425 S. Soto Street
Los Angeles, CA 

3828 N Peck Rd
El Monte, CA 

1320 W Francisquito Ave
West Covina, CA 

Alright, so there's another easy recipe for Hispanic Heritage Month. I'd love to hear your thoughts on my Pupusa recipe. Have you tried them before from an authentic Pupuseria? Don't forget to check out all the fun celebrations happening at your local Northgate Market