Soft Masa Cheese Pupusas (Printer-Friendly)
Tender masa cakes filled with gooey cheese, cooked to crisp golden perfection with a soft center.
# What You’ll Need:
→ Dough
01 -
2 cups masa harina (corn flour for tortillas or pupusas)
02 -
1 teaspoon chicken bouillon powder (optional)
03 -
1 teaspoon kosher salt or fine sea salt
04 -
1 cup hot water (about 212°F)
05 -
3 tablespoons unsalted butter, softened (or lard)
→ Filling
06 -
1 1/2 cups shredded mozzarella or Oaxaca cheese
07 -
1/2 cup refried beans (optional)
→ Cooking
08 -
2 tablespoons neutral oil (canola or vegetable) for griddle
# Steps to Follow:
01 -
In a large bowl, combine masa harina, chicken bouillon powder, and salt. Gradually add hot water, stirring continuously until a soft dough forms. Work in softened butter until fully incorporated, kneading for 2 to 3 minutes until the dough is elastic and smooth. Add a splash more water if the dough feels dry.
02 -
Divide the dough into 12 equal balls, roughly golf ball size. Cover with a damp towel to maintain moisture and ease shaping.
03 -
Flatten one dough ball into a disk about 1.3 cm thick. Place approximately 2 tablespoons of shredded cheese or optional refried beans in the center. Carefully fold the edges over the filling and gently flatten again into a 7.5 cm diameter round. Repeat with remaining dough balls and filling.
04 -
Heat a griddle or skillet over medium heat and brush with a thin layer of neutral oil. Place pupusas on the hot surface and cook for about 3 minutes per side, pressing gently to develop golden brown spots and ensure the filling melts. Keep finished pupusas warm under a towel while cooking the rest.
# Helpful Hints:
01 -
Moisten hands between shaping each pupusa to prevent sticking. Avoid overfilling to prevent bursting during cooking. Masa harina is naturally gluten free.
02 -
Pupusas can be made ahead and reheated on a hot skillet for a quick snack. Let them cool before storing to retain texture, and freeze laid flat before transferring to bags.