Ingredients
Dough
- 2½ cups masa harina (corn flour), such as Maseca (plus more as needed)
- 2¼ cups warm water (plus more as needed)
- 1¼ teaspoons salt
Filling
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the dough: In a large bowl, combine the masa harina, warm water, and salt. Mix thoroughly until a soft, pliable dough forms. Allow the dough to sit for 5–10 minutes to fully hydrate.
- Divide and shape dough balls: Divide the dough into 8 equal portions and roll each into a smooth ball using lightly wet hands. If the dough feels crumbly, add a little more water; if too sticky, incorporate additional masa harina. The dough should feel like pliable playdough.
- Fill the pupusas: Flatten each dough ball into a disc with your palm. Place about 2 tablespoons of shredded mozzarella in the center of the disc.
- Seal and shape: Carefully fold the edges of the dough over the cheese filling to enclose it completely. Gently pat the filled dough back into a 4–5 inch disc shape. Repeat this process with all dough balls and filling.
- Cook the pupusas: Heat a lightly greased cast iron skillet, non-stick pan, or griddle over medium heat. Cook each pupusa for 4–5 minutes on each side, or until they are cooked through, golden brown with some charred spots, and the cheese inside is melted.
- Serve: Serve the pupusas warm and enjoy their delicious, cheesy goodness.
Notes
- If the dough is too crumbly, add warm water a tablespoon at a time until it becomes pliable.
- If the dough is sticky, add masa harina gradually until the right consistency is achieved.
- Use a cast iron skillet or heavy-bottomed griddle for best results and even heating.
- Pupusas can be filled with other ingredients such as refried beans or cooked pork, but mozzarella cheese is traditional and melts beautifully.
- Serve with curtido (pickled cabbage slaw) and salsa roja for an authentic Salvadoran experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Salvadoran
- Diet: Vegetarian
