Masa harina pupusas are thick, stuffed corn cakes from El Salvador that are griddled until golden and filled with melted cheese.
The dough needs only masa harina, hot water, butter, and a little salt, and you can fill the cakes with cheese, refried beans, or both. Serve them hot with salsa and a tangy cabbage slaw.
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Why This Masa Harina Pupusas Recipe Works
Masa harina is corn flour that has been treated with lime, which gives the dough its familiar corn tortilla flavor and a pliable texture. Hot water hydrates the flour quickly and makes the dough smooth.
Resting the dough for 15 minutes lets the flour absorb all the water, so the dough does not crack when you shape it around the filling.
Cooking on a medium skillet browns the outside while the cheese melts into a gooey center, so each pupusa has a crisp shell and a soft bite.
Ingredients for Masa Harina Pupusas
- 2 cups masa harina
- 1 teaspoon chicken bouillon granules, optional
- 1/2 teaspoon kosher salt
- 1 1/2 cups boiling water, plus up to 1/2 cup more
- 2 tablespoons butter, softened
- 2 tablespoons vegetable oil, for the skillet
- 1 cup shredded mozzarella or Oaxaca cheese
- 1 cup refried beans, optional filling
Masa harina. Use masa harina made for tortillas, not plain cornmeal, which will not form a dough.
Boiling water. Hot water helps the flour hydrate quickly. Add it gradually since the amount changes with the brand.
Butter. Fat makes the dough tender and keeps the edges from drying out.
Oaxaca or mozzarella. Both melt well and stretch. Shred the cheese finely so it spreads through the filling.
Refried beans. Beans add a creamy, savory filling. Use thick beans so they do not leak.
How to Make Masa Harina Pupusas
1. Mix the dry ingredients Combine the masa harina, bouillon, and salt in a large bowl.
2. Add the water Add the boiling water gradually, stirring with a spoon until a soft dough forms, then let it cool just enough to handle.
3. Add the fat Knead in the butter until the dough is smooth and holds together without cracking.
4. Rest the dough Cover the bowl and rest the dough for 15 minutes.
5. Portion the dough Divide the dough into 8 equal balls, each about the size of a golf ball.
6. Fill and shape Flatten each ball into a thick circle, place 2 tablespoons of cheese, beans, or a mix in the center, fold the dough over, and pat it into a 1/2 inch disk.
7. Heat the skillet Heat a thin film of vegetable oil in a skillet over medium heat.
8. Cook the pupusas Cook 4 to 5 minutes per side, until the outside is golden and the cheese begins to bubble at the edges.
9. Serve hot Serve right away while the cheese is melted.
How to Serve Masa Harina Pupusas
Serve the pupusas hot with fresh salsa and a tangy cabbage slaw. They also pair well with seasoned taco meat, a scoop of cilantro lime rice, a side of homemade baked beans, and a bowl of whipped feta dip for dipping.
How to Store and Reheat Masa Harina Pupusas
Refrigerate cooked pupusas in an airtight container for up to 3 days. Reheat them in a dry skillet over low heat for 3 to 4 minutes per side until they reach 165 degrees F. Freeze cooked pupusas for up to 1 month, separated with parchment paper.
Tips and Variations for Masa Harina Pupusas
Keep the dough moist. Cover the dough with a damp towel while you shape, since masa dries out quickly.
Wet your hands. Dip your hands in water as you shape so the dough does not stick or crack.
Fill evenly. Too much filling tears the dough. Spread it flat inside before folding.
Seal the edges. Pinch the dough closed completely so the cheese does not escape in the pan.
Use medium heat. Medium heat browns the outside without scorching.
Try other fillings. Cooked pork, shredded chicken, or sauteed squash all work inside the dough.
Serve with curtido. Toss shredded cabbage with vinegar and a pinch of salt for a quick topping.
Handle leftovers safely. Cool cooked pupusas quickly and refrigerate them within 2 hours. For general leftover guidance, see the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Masa Harina Pupusas
How do I keep masa harina pupusas from cracking?
Add enough water so the dough feels like soft clay, rest it for 15 minutes, and keep your hands slightly wet while shaping.
Can I freeze masa harina pupusas?
Yes. Freeze cooked pupusas for up to 1 month with parchment between them. Reheat in a skillet until hot.
What fillings work in masa harina pupusas?
Mozzarella, Oaxaca cheese, refried beans, shredded pork, and cooked vegetables all work well.
Can I use cornmeal instead?
No. Cornmeal does not form a dough. Use masa harina made for tortillas.
Why are my pupusas dry?
The dough probably needs more water. It should feel soft and slightly tacky, not crumbly.
Cheese Pupusas with Masa Harina and Oaxaca Cheese
Equipment
- Large mixing bowl
- Large skillet or griddle
- Spatula
- Clean kitchen towel
Ingredients
Main Ingredients
- 2 cup masa harina
- 1 tsp chicken bouillon granules optional
- ½ tsp kosher salt
- 1 ½ cup boiling water plus up to 1/2 cup more
- 2 tbsp butter softened
- 2 tbsp vegetable oil for the skillet
- 1 cup shredded mozzarella cheese or Oaxaca cheese
- 1 cup refried beans optional filling
Instructions
Cooking
- Make the dough. Mix the masa harina, bouillon, and salt, stir in the boiling water, then knead in the butter.
- Rest. Cover the dough and rest it for 15 minutes, then divide it into 8 balls.
- Fill. Flatten each ball, add cheese and beans, fold the dough over, and pat it into a 1/2 inch disk.
- Cook. Cook in an oiled skillet over medium heat for 4 to 5 minutes per side until golden.
- Serve. Serve hot with salsa and slaw.
