I served the pupusa with Spanish rice and romaine with sour cream and salsa on the side.

I think I found this recipe on pinterest.   I titled this post GF, but actually since this is made with masa harina (corn flour) it’s naturally gluten free, but you do need to make sure it’s not processed with gluten.  I use this brand , I thought it was certified GF, though it doesn’t say it on the site.  Make sure that you get flour not meal.  It’s not the same.

A pupusa is a traditional Salvadoran dish made of a thick, handmade corn tortilla that is usually filled with a blend of the following: cheese cooked pork meat ground to a paste consistency refried beans, or queso con loroco.


For the tortillas-

Equal parts water and Masa Harina.
Morton’s Season Salt or other seasoning

Mix the water and corn flour together.  I found that I needed a little more water.  I started with 2 cups each. Then added a little more water.  The dough worked better being more wet than dry, but not too wet.  It shouldn’t stick to your hand.


I used an ice cream scoop to make mine.  I scooped out and then flattened with my hand, put filling in with a smaller scoop (or spoon) then carefully fold tortilla around try to close the dough around filling so it doesn’t peek out.


(These were the first ones and you can see where the dough was broken and I didn’t get it around the filling well. I got better with practice and you will too.)


You can use whatever you want, as stated above.  I copied that definition from Google.  I didn’t know the meat was suppose to be ground to a paste.  I used leftover pot roast, shredded and added refried black beans and shredded cheddar.  I didn’t measure the ingredients the meat, maybe a couple of cups and 1 cup of beans a couple handfuls of cheese.


After you fill the pupusas then flatten them to about 1/2 inch thickness.

Heat oil over medium high heat.  I used light olive oil, but next time I think I will use shortening. I think that it will take a higher heat and not leave a flavor.


I cooked these about 5-7 minutes per side.  I wanted them to be a little crispy and golden brown. Plus these are a thicker tortilla with filling so you want to make sure they cook in the center too.