• 45min
    prep time
  • 1hr
    total time
  • 12

When you make pupusas, you join a 2,000-year-old Central American tradition. Only with this recipe, we’ve added one, relatively modern item: irresistible Tillamook Shredded Mexican 4-Cheese Blend.

"Pupusas are a classic El Salvadorian street food. While the recipe is very simple, it takes practice getting them just right. The good news is that masa is very cheap! So practice making them without the cheese until you feel comfortable, then the sky is the limit. You can garnish these with just about anything: salsa, beans, slaw, fried egg, bacon…" - Hosea Rosenberg of Blackbelly Catering

Let's Make This Recipe!

  • 2 cups Masa Harina (finely ground corn meal)
  • 2 teaspoons salt
  • 2-3 cups warm water
  • 2 cups (8 oz) Tillamook Shredded Mexican 4-Cheese Blend Cheese
  • 2 jalapeños, remove seeds & stem, diced very small
  • 1 tablespoon fresh cilantro, chopped
  • Any garnishes you desire
  • Step 1

    In a bowl combine Masa and salt, then gradually add warm water until you have a firm mixture that doesn’t break apart, but is moist enough to easily work with. Your Masa should be moldable and not sticky. Form into a large ball, cover, and let rest for 30 minutes.

  • Step 2

    While waiting, make filling by combining cheese, diced jalapeños, cilantro, and any other garnishes in a medium-sized bowl.

  • Step 3

    Once dough is rested, roll into balls a little larger than a golf ball. Using thumb, make an indentation in balls and fill each with 1 tablespoon of filling. Pinch sides together to cover filling with dough.

  • Step 4

    Place in tortilla press (or press by hand) and gently make a 5” disk that is about ¼” thick. Repeat with all the dough.

  • Step 5

    Cook each pupusa on a medium, ungreased griddle or in canola oil in a cast iron skillet for 4-5 minutes on each side, until pupusas are golden brown.

  • Step 6

    Serve immediately. Try topping papusas with salsa, sour cream, or even a fried egg!

Recipe By

Hosea Rosenberg

Exceptional foods must come from exceptional sources. The mission at Blackbelly is that food will always start with seasonal, local ingredients, and pasture raised sustainable animals. Award-winning Chef Hosea Rosenberg launched Blackbelly in Boulder, CO first as an esteemed catering business, food truck and farm in 2010. It has now evolved into a restaurant, butcher shop and market, today. Blackbelly is the only independent, whole animal butchery and in- house licensed charcuterie operation in Boulder, and has quickly been identified as a top dining destination in Colorado.

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