Pupusas Hondureñas — Print Recipe

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

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.