Cheese Pupusas with Masa Harina and Oaxaca Cheese
Stuffed Salvadoran corn cakes made from masa harina and filled with melted cheese and refried beans.
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.
Notes
Substitutions: Leave out the bouillon and beans for a plain cheese filling.
Tips: Keep the dough covered and your hands wet while shaping.
Storage: Refrigerate for up to 3 days or freeze for up to 1 month. Reheat to 165 degrees F.