Description
These golden-brown pupusas offer a delightful combination of textures and flavors. A thick, griddled corn tortilla exterior yields to a soft, tender interior generously filled with melted cheese. The masa dough is subtly savory, creating a comforting and satisfying experience with each bite. Cooked on a hot griddle, they develop a beautiful crust and a warm, gooey center.
Ingredients
- 2 cups masa harina
- 1 ½ cups warm water (plus more if needed)
- 1 teaspoon salt
- 1 tablespoon vegetable oil (for dough, plus more for cooking)
- 1 ½ cups shredded cheese (such as mozzarella, Oaxaca, or a blend)
Instructions
- **Prepare the Dough**: In a large bowl, combine masa harina and salt. Gradually add warm water, mixing with your hands until a soft, pliable dough forms. It should be moist but not sticky. If too dry, add a tablespoon of water at a time; if too wet, add a tablespoon of masa harina. Knead for 2-3 minutes. Cover the bowl with a damp cloth and let rest for 10-15 minutes.
- **Prepare the Filling**: Have your shredded cheese ready.
- **Form the Pupusas**: Lightly oil your hands. Take a golf-ball sized portion of dough (about 2-3 tablespoons) and roll it into a smooth ball. Using your thumb, create an indentation in the center of the ball, forming a cup.
- **Fill and Seal**: Place about 1-2 tablespoons of shredded cheese into the cup. Gently bring the edges of the dough up and over the filling, pinching them together to seal completely. Roll the filled ball gently between your palms to smooth it out.
- **Flatten**: Carefully flatten the ball into a disc about ½ inch thick and 4-5 inches in diameter. Be gentle to prevent the filling from bursting through. If cracks appear, moisten your fingers and smooth them out.
- **Cook the Pupusas**: Heat a comal or a large non-stick skillet over medium heat. Lightly grease the surface with a little vegetable oil. Place the pupusas on the hot surface, ensuring not to overcrowd the pan.
- **Griddle to Golden**: Cook for 5-7 minutes per side, or until golden brown and slightly crispy with dark spots. The cheese inside should be melted and gooey.
- **Serve**: Remove from the comal and serve immediately.
Notes
Keep your hands lightly oiled while forming pupusas to prevent sticking and make shaping easier.
If the dough is too dry and cracks, add a little more water. If it is too sticky, add a little more masa harina.
Serve pupusas hot with traditional curtido (pickled cabbage slaw) and a mild salsa roja for an authentic experience.
For variations, consider adding refried beans or finely chopped loroco flowers to the cheese filling.
Leftover pupusas can be reheated in a dry skillet or air fryer until warmed through.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 300
- Fat: 12g
- Carbohydrates: 35g
- Protein: 12g