Soft Masa Cheese Pupusas (Printer-Friendly)
Tender masa cakes stuffed with melty cheese, cooked to crispy golden edges with soft, gooey centers.
# What You'll Need:
→ Dough
01 -
2 cups masa harina (finely ground corn flour)
02 -
1 teaspoon chicken bouillon powder (optional)
03 -
1 teaspoon kosher salt
04 -
1 1/4 cups hot water (near boiling)
05 -
3 tablespoons unsalted butter, softened
→ Filling
06 -
2 cups shredded mozzarella or Oaxaca cheese
07 -
1 cup refried beans (optional)
→ Cooking
08 -
2 tablespoons neutral oil (e.g. canola) for griddle
# Steps to Follow:
01 -
In a large bowl, combine masa harina, chicken bouillon powder, and salt. Gradually stir in hot water until a soft, pliable dough forms. Incorporate softened butter and knead for 2 to 3 minutes until smooth and elastic. Add additional water, one tablespoon at a time, if dough feels dry.
02 -
Divide the dough into 12 equal portions, each about the size of a golf ball. Cover with a damp cloth to retain moisture.
03 -
Flatten one dough ball into a disk approximately 1.3 cm (half an inch) thick. Place 1 to 2 tablespoons of cheese or refried beans in the center. Fold and seal edges around filling, then gently flatten to a 7.5 cm (3 inches) diameter disk. Repeat with remaining dough.
04 -
Preheat a griddle or skillet over medium heat and lightly oil the surface. Cook pupusas about 3 minutes per side, pressing gently to brown spots and ensure filling melts. Transfer cooked pupusas to a plate and cover with a towel to keep warm while cooking remaining batch.
# Extra Suggestions:
01 -
Wet your hands when shaping to prevent dough from sticking.
02 -
Avoid overfilling to prevent pupusas from bursting during cooking.
03 -
Masa harina is naturally gluten free, suitable for gluten-sensitive diets.
04 -
Allow pupusas to cool to room temperature before refrigerating or freezing to maintain texture.