Description
These Gooey Homemade Masa Cheese Pupusas are traditional Salvadoran stuffed corn tortillas filled with melted cheese and optional refried beans. Made from masa harina dough enriched with butter and chicken bouillon for extra flavor, they cook to a golden crisp on a griddle. Perfect for a comforting, cheesy meal that melts in your mouth.
Ingredients
Scale
Dough
- 2 cups masa harina (essential for authentic texture)
- 1 teaspoon chicken bouillon granules (adds depth and richness)
- 1/2 teaspoon fine salt (balances flavors)
- 1.5 to 2 cups hot water (helps form the dough)
- 2 tablespoons unsalted butter (softened for dough richness)
Filling
- 1 cup shredded cheese (use mozzarella or queso fresco)
- 1 cup refried beans (optional filling)
Cooking
- Vegetable oil (for greasing the griddle)
Instructions
- Combine Dry Ingredients: In a large bowl, mix together masa harina, chicken bouillon granules, and fine salt until evenly combined.
- Add Hot Water: Gradually pour in 1.5 to 2 cups of hot water, mixing continuously until a soft, pliable dough forms that is neither dry nor sticky.
- Incorporate Butter: Add the softened unsalted butter to the dough, kneading it thoroughly until the dough is smooth and uniformly blended for added richness.
- Divide Dough: Separate the dough into 12 equal portions. Roll each into a ball and cover them with a damp cloth to keep from drying out.
- Fill Pupusas: Flatten each dough ball into a disc about 1 cm thick. Spoon a generous amount of shredded cheese and some refried beans (if using) into the center of each disc.
- Shape Pupusas: Carefully fold the edges inward to enclose the filling completely, then gently flatten and shape each into a 7 to 8 cm diameter disk, ensuring the filling is sealed inside.
- Preheat Griddle: Heat a griddle or skillet over medium heat and lightly brush it with vegetable oil to prevent sticking and promote browning.
- Cook Pupusas: Place the shaped pupusas onto the hot griddle. Cook each side for about 3 minutes or until they turn golden brown and become crisp on the outside, and the cheese inside is melted and gooey.
Notes
- Use mozzarella or queso fresco cheese for authentic melty filling.
- Refried beans are optional but add traditional flavor and texture.
- Keep the dough covered with a damp cloth to prevent drying before cooking.
- If the dough feels dry, add a little more hot water, one tablespoon at a time.
- Cook pupusas over medium heat to avoid burning the exterior before the cheese melts inside.
- Serve with curtido (a Salvadoran cabbage slaw) and salsa roja for a classic experience.
