Ingredients
- 2 cups masa harina (corn flour)*
- 1 1/2 cups warm water
- 1/2 teaspoon kosher salt
- 1/3 cup shredded cheese (Mexican blend or mozzarella)
- 2 tablespoons oil (for cooking)
Instructions
In a large bowl, combine masa harina, warm water, and salt. Stir until a soft dough forms. The dough should be smooth and pliable — not sticky or crumbly.
Step 2: Shape the DisksDivide the dough into 6 equal balls. Flatten each ball into a 3-inch disk.
Step 3: FillPlace about 1 tablespoon of shredded cheese in the center of each disk. Carefully fold the edges over the filling to seal it inside.
Step 4: Flatten AgainGently flatten the filled dough into a 1/4-inch thick disk, about 5–6 inches wide, making sure the cheese is fully enclosed.
Step 5: CookHeat 2 tablespoons of oil in a large sauté pan over medium heat. Cook 2–3 pupusas at a time for 4–5 minutes per side, or until golden brown and cooked through (8–10 minutes total).
Serve warm with slaw, guacamole, crema, and/or salsa.
Notes
Important Ingredient
Be sure to use masa harina, which is different from cornmeal. Masa harina is specifically made for tortillas and pupusas and is sold at most grocery stores.
Freezing Instructions
After shaping (Step 4), place pupusas on a sheet tray and freeze for about 30 minutes, or until solid. Transfer to a labeled freezer-safe bag and freeze for up to 4 months.
When ready to cook, thaw in the refrigerator for 24 hours and follow the cooking instructions.
Helpful Tips
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Keep a bowl of water nearby: Wet hands make shaping the dough much easier.
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Don’t overstuff: Too much filling can cause the pupusa to burst open while cooking.
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Cook in batches: Avoid overcrowding the pan so they cook evenly.
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Reheat properly: Warm leftover pupusas in a skillet for the best texture. Avoid microwaving if possible.
