Print

Homemade Cheese Pupusas Recipe

Homemade Cheese Pupusas Recipe
Print Recipe

★★★★★

4.7 from 27 reviews

This Homemade Cheese Pupusas recipe offers a delicious, authentic taste of El Salvador with simple ingredients and easy steps. Soft masa dough is stuffed with a gooey blend of shredded mozzarella and crumbly queso fresco, then cooked to golden perfection on a hot griddle. Perfect as a savory snack or meal, pupusas are satisfying, cheesy, and full of traditional flavor.

Ingredients

Scale

Dough Ingredients

  • 3 cups masa harina corn flour
  • 2 cups water (plus up to ¼ cup more if needed)
  • 1 teaspoon fine sea salt

Filling Ingredients

  • 1 ½ cups shredded mozzarella cheese
  • 1/2 cup queso fresco, crumbled

Instructions

  1. Make the dough: In a large bowl, combine the masa harina, water, and fine sea salt. Stir well to combine.
  2. Knead the dough: Use your hands to knead the mixture until a soft, smooth, and moist dough ball forms. If the dough feels dry or cracks when pinched, add up to ¼ cup more water gradually. Cover the bowl and let the dough rest for 15 minutes to hydrate fully.
  3. Prepare the cheese filling: In a small bowl, mix together the shredded mozzarella and crumbled queso fresco until evenly combined. Set aside.
  4. Divide the dough: Portion the dough into 8 equal pieces. Using a kitchen scale helps for uniform size but estimating by eye works as well.
  5. Shape the pupusas: Take one dough portion and pat it into a large disc shape with your hands. Spoon about 1/8th of the cheese mixture into the center of the disc.
  6. Seal the filling: Fold the edges of the dough up and over the cheese filling, pinching tightly to seal. Roll the filled dough into a smooth ball.
  7. Flatten the pupusas: Gently press the ball into a round disc about 1/4 inch thick. Repeat with remaining dough and cheese. Keep unused dough covered to prevent drying.
  8. Cook the pupusas: Heat a griddle or nonstick skillet over medium heat and spray lightly with cooking spray. Place pupusas on the hot surface and cook for 5 to 6 minutes per side, until they turn golden brown and develop slight char marks.
  9. Serve warm: Transfer cooked pupusas to a wire rack to keep crisp while cooking the rest. Serve immediately for best flavor and texture.

Notes

  • If the dough is too sticky, add a bit more masa harina, a tablespoon at a time.
  • Keep pupusas covered with a clean towel or plastic wrap to prevent drying before cooking.
  • Use a cast iron skillet or nonstick griddle for best results and even browning.
  • Pupusas are traditionally served with curtido (pickled cabbage slaw) and salsa roja, which complement the cheesy filling.
  • Leftover pupusas can be refrigerated and reheated on a skillet for a crispy finish.

Nutrition

Keywords: cheese pupusas, pupusas recipe, homemade pupusas, Salvadoran food, masa harina recipes, stuffed corn tortillas

Find it online: https://bakedbylisa.com/homemade-cheese-pupusas-recipe/