Homemade Masa Cheese Pupusas (Printable Version)
Soft masa cakes stuffed with melted cheese and beans, cooked until golden with a crisp crust and gooey center.
# Ingredients:
→ Dough
01 -
240 grams masa harina
02 -
1 teaspoon chicken bouillon powder (optional)
03 -
1 teaspoon salt
04 -
300 milliliters hot water
05 -
30 grams unsalted butter, softened
→ Filling
06 -
180 grams shredded mozzarella or mild white cheese
07 -
120 grams refried beans (optional)
→ Cooking
08 -
15 milliliters neutral oil (vegetable or canola) for griddling
# Steps:
01 -
Combine masa harina, chicken bouillon powder (if using), and salt in a large bowl. Gradually pour in hot water, mixing until a pliable dough forms. Incorporate softened butter thoroughly. Knead for 2 to 3 minutes until smooth and elastic, adding a small amount of water if the dough feels dry.
02 -
Divide the dough into twelve equal portions approximately the size of golf balls. Cover dough balls with a damp cloth to prevent drying while working.
03 -
Flatten a dough ball in the palm to form a thick disk. Place about 15 grams of cheese or refried beans in the center. Carefully fold the edges over the filling to seal it inside, then gently flatten again to a diameter of roughly 7.5 centimeters. Repeat with remaining portions.
04 -
Heat a small amount of neutral oil in a griddle or heavy skillet over medium heat until shimmering. Cook pupusas in batches, approximately 3 minutes per side, pressing gently until golden brown spots appear and cheese begins to melt. Keep cooked pupusas warm in a covered dish while finishing remaining portions.
# Notes:
01 -
Wet your hands before shaping the dough to prevent sticking.
02 -
Avoid overfilling to prevent the dough from cracking during cooking.
03 -
Use medium heat to achieve a crisp exterior and fully cooked interior.
04 -
Pupusas can be made ahead and reheated in a skillet to restore crispness.