If you like your tortillas stuffed with cheese, beans, and/or meat, you’ll love pupusas, a traditional Salvadoran dish. Add a side of cabbage slaw and you’re in for a real treat.

Give us this day our daily bread. ~ Matthew 6:11

Serves 4 – 6 people


  • 2 cups masa harina (a traditional corn flour; Maseca is a popular brand)
  • 1 cup water
  • 1 cup queso fresco, crumbled (or shredded mozzarella cheese)

Or if you prefer pupusas revueltas, add:

  • 1 cup of shredded mozzarella cheese
  • 1 cup of refried beans
  • 1 cup of chicharrón

Prep time: 25 min; cook time: 15 min – ready in 40 minutes

Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.

Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round.

Sprinkle 1/4 cup queso fresco over each round. For the revueltas: mix the beans, chicharrón and cheese together and put over each round, instead of only the cheese.

Place a second tortilla over the cheese or revueltas mixture, and pinch the edges together to seal it.

Heat an ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

Submitted by: The Rev. Nancy A. Frausto, Priest-in-charge, Trinity, Los Angeles and assistant priest, St. Mary’s Church (Mariposa), Los Angeles

For a downloadable/printable version of this recipe, visit:

Tomorrow: Roast Buffalo with Roast Cabbage from First Nations’ Kitchen