Here is the recipe for Pupusas , which is a popular recipe of El salvador.
Also called Stuffed Masa Cakes.
Found a delicious recipe on the web search.
These are snacks made out of special dried cornmeal flour.
-------quote----

INGREDIENTS
----------------
Masa harina--Powdery corn meal, found at most Mexican groceries. 2 cups
Water--In sharp decline--be sure to stock up for Y2K+7 1 cup (Warm)
Filling (see variations below) 1 cup

METHOD
Basic Steps: Mix → Knead → Rest → Portion → Roll → Pan-bake In a large bowl, mix together the masa harina and water and knead well.

Knead in more water, one tablespoonful at a time, to make a moist, but fairly firm dough. (It shouldn't crack at the edges when you press down on it.)

Cover and set aside to rest 5-10 minutes. (Unionized Labor)

Roll dough into a cylinder then cut into 8 equal portions. Roll each portion into a ball.

Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc. Be sure the filling doesn't spill out.

Place the dough between plastic wrap and roll it out with a rolling pin.

Heat an ungreased skillet over high heat. Cook each pupusa for about 1-2 minutes on each side till lightly browned and blistered. Remove to a plate and cover till all pupusas are done. Serve with curtido. (See recipe below)

-------end quote----

For different variations do go through the link below.

http://www.globe-hoppers.com/pupusa-recipe.html

Found a video clipping that explains clearly step by step how to go about the recipe.Please go through the same.

http://www.epicurious.com/articlesguides/cuisines/aroundtheworldin80dishes/elsalvadorpupusasvideo?currentvideo=79605882001

Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador, but it is also popular in neighboring Honduras.
INGREDIENTS
----------------
Masa harina--Powdery corn meal, found at most Mexican groceries. 2 cups
Water--In sharp decline--be sure to stock up for Y2K+7 1 cup (Warm)
Filling (see variations below) 1 cup

METHOD
Basic Steps: Mix → Knead → Rest → Portion → Roll → Pan-bake In a large bowl, mix together the masa harina and water and knead well.# Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
# Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja

Knead in more water, one tablespoonful at a time, to make a moist, but fairly firm dough. (It shouldn't crack at the edges when you press down on it.)

Cover and set aside to rest 5-10 minutes. (Unionized Labor)

Roll dough into a cylinder then cut into 8 equal portions. Roll each portion into a ball.

Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc. Be sure the filling doesn't spill out.
* Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
* Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
* Pupusas de Frijoles Refritos: With a refried bean filling.
* Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
* Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
* Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
* Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.
* The above recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4-6 pupusas depending on size.

Place the dough between plastic wrap and roll it out with a rolling pin.

Heat an ungreased skillet over high heat. Cook each pupusa for about 1-2 minutes on each side till lightly browned and blistered. Remove to a plate and cover till all pupusas are done. Serve with curtido. (See recipe below)
Notes

* The pupusa is so fundamental to the cuisine of El Salvador that the country has even declared November 13th "National Pupusa Day."
* Pupusas are traditionally made by slapping the dough from palm to palm to flatten it out. I find the tortilla press to be quicker and easier for beginners.