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These soft masa cheese pupusas bring a taste of Salvadoran street food right to your kitchen. The tender corn dough stuffed with creamy cheese and optionally refried beans is cooked on a hot griddle until the outside develops a crisp golden crust while the inside stays wonderfully soft and gooey. They make a perfect quick snack or a satisfying main dish, inviting you to gather around and savor every warm bite.
The first time I made pupusas with a Salvadoran friend, I was blown away by how the kitchen filled with laughter and wonderful smells as everyone waited for the next round. Now I treasure those moments as much as the tasty results.
Ingredients
- Masa harina: for authentic texture look for a variety made for tortillas or pupusas to ensure softness
- Chicken bouillon: optional but adds a deeper savory note choose a quality or lowsodium version if you need to control salt
- Salt: brightens the masa use kosher or fine sea salt to blend evenly
- Hot water: near boiling helps the masa flour absorb moisture and become pliable
- Butter or lard: brings richness and tenderness butter makes a delicate dough while lard lends a traditional flavor
- Oil for cooking: a neutral option like canola lets the corn flavor shine and helps create a crisp crust
- Shredded cheese: mozzarella or Oaxaca cheese work best for melt and stretch avoid preshredded for creamier melting
- Refried beans: optional classic filling adds creaminess best homemade but canned can work in a pinch
Instructions
- Make the Masa Dough:
- Combine masa harina chicken bouillon and salt in a large bowl. Slowly pour in hot water while stirring until the mixture forms a soft dough similar to playdough. Work in the butter or lard until the dough feels smooth then knead gently for two to three minutes until elastic. Add a splash more water if the dough seems too dry to shape.
- Form the Pupusa Balls:
- Divide the dough into twelve equal balls about the size of golf balls. Keep the balls covered with a damp towel so they do not dry out and remain easy to work with.
- Stuff and Shape:
- Flatten one dough ball in the palm of your hand making a thick round disk about half an inch thick. Place a spoonful of shredded cheese or refried beans in the center. Carefully gather the edges of the dough to cover the filling then gently flatten the stuffed ball into a round shape roughly three inches wide. Repeat with all dough balls.
- Cook the Pupusas:
- Heat a griddle or heavy skillet over medium heat and add a little oil until shimmering. Place the pupusas on the pan cooking for about three minutes per side. Press gently with a spatula to brown spots evenly and ensure the filling melts. Move cooked pupusas to a plate and cover with a towel to keep warm while finishing the batch.
When I made my first batch of pupusas I fell in love with the contrast between the chewy golden crust and gooey rich cheese inside. Making pupusas has become a cozy weekend tradition for my family, filled with laughter and the satisfying aroma of fresh corn and melted cheese.
Storage Tips
Allow pupusas to cool to room temperature before storing to avoid condensation making them soggy. Wrap them tightly in foil or use an airtight container and keep refrigerated for up to three days. You can freeze them by placing pupusas on a baking sheet to firm up then transferring to a freezersafe bag. Reheat directly from frozen or chilled in a hot skillet for crisp edges.
Ingredient Substitutions
If masa harina is not available experiment with finely ground cornmeal plus extra hot water but expect a less supple dough. For dairyfree versions omit cheese and use seasoned beans mashed potatoes or sautéed vegetables as fillings. Instead of butter or lard a good quality plant oil can also enrich the dough though flavor will be less traditional.
Serving Suggestions
Serve pupusas with curtido a tangy Salvadoran cabbage and carrot slaw dressed in vinegar which cuts through the richness perfectly. Fresh tomato salsa or sour cream are also great for dipping. As a meal try pairing with black beans and a simple salad or serve as finger food at parties where everyone can dig in.
Enjoy warm pupusas straight from the griddle with curtido or your favorite salsa. They are great for sharing.
Common Recipe Questions
- → What texture should the masa dough have?
The dough should be soft and moldable like play-dough—smooth and elastic but not sticky—making it easy to shape.
- → Can fillings other than cheese and beans be used?
Yes, cooked pork, chicken, or seasoned vegetables add variety and savory depth to the masa cakes.
- → How do I prevent the masa cakes from cracking during cooking?
Keep the dough moist by covering unused portions with a damp cloth and shape gently to avoid cracks while forming.
- → What’s the best method to reheat these masa cakes?
Briefly warm them on a hot skillet or griddle to restore crisp edges and a warm, melty center.
- → Is butter a good alternative to lard for the dough?
Butter adds rich softness, while lard gives a more traditional flavor; both work well in the dough depending on your preference.