Pupusas Hondureñas

Name: Pupusas Hondureñas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Honduran
Ingredients: 2 cups masa harina; 1.5 cups warm water; 1 cup refried beans; 1 cup quesillo or mozzarella, shredded; 1/2 tsp salt; Vegetable oil for griddle; Curtido for serving; Tomato salsa for serving

Pupusas (poo-POO-sahs on-doo-REH-nyahs)

Honduran Stuffed Corn Cakes

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 392 kcal

Thick handmade corn masa cakes stuffed with refried beans, cheese, or a combination, griddled until golden and served with curtido and tomato salsa.

Nutrition & Info

Protein 14.0g

Carbs 48.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy ⚠ gluten

Equipment Needed

comal or griddle mixing bowl tortilla press or hands

Presentation Guide

Vessel: warm plate

Garnishes: curtido on the side

Accompaniments: tomato salsa, hot sauce

Ingredients

2 cups masa harina
1.5 cups warm water
1 cup refried beans
1 cup quesillo or mozzarella, shredded
1/2 tsp salt
Vegetable oil for griddle
Curtido for serving
Tomato salsa for serving

Instructions

1
Mix masa harina with warm water and salt, kneading until a smooth dough forms that does not crack at the edges. Let rest ten minutes.
2
Divide dough into eight equal balls. Flatten each into a thick disk, place a spoonful of beans and cheese in the center.
3
Fold the edges up around the filling, seal, and pat back into a thick round cake about half a centimeter thick. Ensure no filling leaks.
4
Cook on a lightly oiled hot griddle for three to four minutes per side until golden brown spots appear and the surface puffs slightly.
5
Serve hot with curtido cabbage slaw and a simple tomato salsa on the side.

💡

Did You Know?

While El Salvador is more famous for pupusas, Hondurans in the western departments like Lempira and Ocotepeque have their own beloved tradition of making them with distinct local fillings.

Chef's Notes

Equipment Tips

comal or griddle
mixing bowl
tortilla press or hands

Garnishing

curtido on the side

Accompaniments

tomato salsa, hot sauce

The Story Behind Pupusas Hondureñas

Pupusas in Honduras trace back to the shared Mesoamerican heritage of the Lenca people who inhabited western Honduras and eastern El Salvador. Archaeological evidence suggests stuffed corn cakes were consumed in this region for thousands of years. In Honduras, pupusas are particularly popular in the western departments bordering El Salvador, where they developed their own regional variations. The Honduran version often features a slightly thicker dough and emphasizes bean fillings alongside cheese.

🕐 Traditionally enjoyed dinner or afternoon snack 📜 Origins: Pre-Columbian Mesoamerican

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