Pupusas Salvadoreñas

Prep Time: 1 hour | 20 min
Yield: about 1 dozen
  • 3 1/2 C Maseca, or Masa Harina
  • 1/2 C Flour
  • 2 t Baking Powder
  • 1 t Salt
  • 1/3 C Lard, melted
  • 2 1/4 C Warm water
  • 1 lb Chorizo, bulk
  • 1 1/2 C Chihuahua Cheese, shredded
  • 1/2 Head cabbage
  • 2 Carrots, shredded
  • 1/2 Red onion, julienned
  • 1/2 C Cilantro, chopped
  • 1 Lime
  • Salt
  • Pepper
  • 1 Jalapeno, minced
  • 1 t Honey
  • 2 T White wine vinegar
January 14, 2015


As a chef, I have done lots of traveling and enjoyed flavors and dishes from all over the world.  My very first international trip was to Central America.  Right after graduating high school, I went to Honduras with the purpose of visiting my sister while she served in the Peace Corps, but the trip did more than bring my sister and I closer together. The discovery of another culture through cuisine, language, and geography was one of the greatest experiences of my life.  We had many wonderful things while traveling through Honduras, but one of the dishes that was especially memorable was pupusas.  Basically, pupusas are stuffed masa cakes that are cooked on the comal (a Central American griddle) and topped with a vinegary, spicy slaw.  Pair it with a banana soda and you’re set for a tasty Central American meal!


For masa:

3 1/2 C Maseca, or masa harina

1/2 C Flour

2 t Baking Powder

1 t Salt

1/3 C lard, melted

2 1/4 C warm water


In a large bowl, combine the flour, masa, salt, and baking powder.  Mix well, then add in the lard and mix until the dough starts to clump together.  Next add in the water and knead until a soft dough forms, about 2 minutes.  Cover and let rest while you make the filling.

For Filling:

1 lb Chorizo, bulk

1.5 C Chihuahua cheese, shredded


Saute the chorizo until fully cooked, breaking it into small pieces as you stir.  Drain the fat off and let cool.  Combine the chorizo with the cheese in a bowl and set aside.

For the Slaw:


1/2 Head Cabbage

2 Carrots, shredded

1/2 Red onion, julienned

1/2 C Cilantro, chopped

1 Lime



1 Jalapeño, minced

1 t honey

2 T White wine vinegar


Julienne the cabbage finely and place in a large bowl.  Add the carrots, red onion, cilantro, lime juice, jalapeño, and vinegar.  Place about 2 T salt and stir thoroughly.  Let sit until the cabbage sweats and starts releasing its water, about 15 minutes.  Season the slaw with pepper and honey and salt to taste.




Roll the dough into balls of about 2 inches.  Place the dough in your hand and flatten, creating a concave shape in the palm of your hand. Add about 2 -3 tablespoons of chorizo filling and gently close your hand , pressing the dough together.  Flatten into a disc.


When all of the pupusas have been formed, sauté them over medium heat with a  small amount of fat in the pan.  Allow each side to cook for about 5-7 minutes.  Place on a plate, top with slaw, and enjoy!

Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

Leave a Reply

Your email address will not be published. Required fields are marked *