Soft Masa Cheese Pupusas (Printer-Friendly Version)
Tender masa cakes stuffed with melty cheese and cooked to a golden crisp crust with a soft center.
# Ingredients Needed:
→ Masa Dough
01 -
2 cups masa harina (corn flour for tortillas or pupusas)
02 -
1 teaspoon chicken bouillon powder (optional)
03 -
1 teaspoon kosher salt
04 -
1 cup hot water (approximately 212°F / 100°C)
05 -
2 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
# Step-by-Step Directions:
01 -
In a large bowl, combine masa harina, chicken bouillon, and salt. Gradually add hot water while stirring until a soft, pliable dough forms. Incorporate softened butter and knead for 2 to 3 minutes until elastic and smooth. Add a splash more water if dough feels dry.
02 -
Portion dough into 12 equal balls, roughly golf ball size. Cover with a damp towel to retain moisture and ease handling.
03 -
Flatten each dough ball into a disk approximately 1/2 inch thick. Place 1 to 2 tablespoons of cheese or refried beans in the center. Carefully fold edges over filling and gently reshape into a 3-inch diameter round disc, sealing filling inside.
04 -
Heat a griddle or skillet over medium heat and add enough oil to shimmer. Cook pupusas for about 3 minutes per side, pressing gently to develop golden brown spots and ensure cheese melts inside. Keep cooked pupusas warm under a towel while finishing the batch.
# Helpful Hints:
01 -
Keep hands moist while shaping to prevent sticking and cracking.
02 -
Avoid overfilling to maintain a tight seal and prevent bursting during cooking.
03 -
Use medium heat for a crisp exterior and melty interior without burning.
04 -
Allow pupusas to cool before storing to avoid sogginess; reheat on a hot griddle for crispness.