Classic Homemade Masa Cheese Pupusas
These classic homemade masa cheese pupusas are a delicious and traditional Salvadoran dish, featuring a savory cheese filling encased in a perfectly cooked masa shell. Enjoy them hot with curtido and salsa roja for an authentic experience.
Equipment
- Large Bowl
- Comal or Skillet
- Damp Cloth
Ingredients
Pupusa Dough
- 2 cups Masa Harina
- 1 ½ to 2 cups Warm Water
- 1 teaspoon Salt
- 1 tablespoon Vegetable Oil plus extra for oiling hands
Cheese Filling
- 2 cups Cheese shredded (e.g., mozzarella and Monterey Jack)
Instructions
Pupusa Preparation
- Combine masa harina and salt, then gradually add warm water to form a soft, pliable dough. Knead in vegetable oil until smooth, then cover with a damp cloth and let rest for 10-15 minutes.
- While the dough rests, shred and mix your cheeses for the filling.
- Oil your hands, take a golf-ball-sized piece of dough, and create a cup shape with your thumb.
- Spoon cheese into the masa cup, pinch the edges to seal, and gently roll to smooth into a ball.
- Carefully flatten the filled ball between oiled palms into a ½-inch thick, 4-5 inch disc, smoothing any cracks with wet fingers.
- Heat a comal or skillet over medium heat without oil. Cook pupusas 4-6 minutes per side until golden brown and cheese is melted.
- Serve the cooked pupusas immediately and hot, traditionally with curtido and salsa roja.
Notes
For best results, ensure your dough is moist but not sticky. Adjust water gradually. If you don't have a comal, a heavy-bottomed skillet works perfectly. The key to a good pupusa is a well-sealed filling and even cooking for a crispy exterior and gooey interior.