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A cheese-stuffed pupusa is split open on a plate, showing melted cheese inside. A bowl of green sauce is visible in the foreground.
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5 from 1 vote

Cheese Pupusas

Pupusas, an El Salvadorian appetizer of stuffed corn flour pancakes with cheese. These delightful little cakes are cheesy, comforting, and the possibilities to stuff this with your favorite ingredients are endless!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 10 pupusas
Author: Julie Chiou

Equipment

Ingredients 

  • 2 cups (228 g) masa harina
  • 1 ¾ cups (414 ml) warm water up to 2 cups of water, if needed
  • 1 teaspoon kosher salt
  • 2 tablespoon cold water
  • ½ cup (28 g) shredded Monterey Jack cheese
  • 2 tablespoon extra virgin olive oil

Instructions

  • In a large bowl, combine the masa harina, the warm water, and the salt. Stir together until smooth.
    2 cups masa harina, 1 ¾ cups warm water, 1 teaspoon kosher salt
    A glass bowl containing masa harina and liquid sits on a counter, surrounded by grated cheese, melted butter, salt, a striped towel, and a measuring cup of water.
  • Using the palms of your hands, knead the dough together until it becomes on mass. You want the dough to be similar to Play-Doh. If it feels too dry, add the more warm water and knead again. Let the dough rest for 20 minutes.
    A glass bowl with a ball of dough sits on a counter, surrounded by bowls of oil, salt, grated cheese, and a striped towel.
  • Add the cold water to the rested dough and knead the dough for 2 minutes until the water is fully incorporated.
    2 tablespoon cold water
  • Divide the dough into 10 equal pieces, about 2 ounces each, and roll into balls the size of golf balls.
    Balls and clumps of yellow corn dough are arranged on a light surface, with a bowl of oil, a bowl of salt, and a striped cloth nearby.
  • Hold one of the balls of dough in the palm of your hand. Gently press your free thumb into the center of the ball to form an indentation.
    Several round yellow dough balls are arranged on a light surface, with one dough ball in the center showing an indentation.
  • Start to flatten the dough to form a larger disk so it looks like a small bowl. To the center of the disk, add cheese.
    ½ cup shredded Monterey Jack cheese
    Round dough balls surround one open dough piece filled with shredded cheese on a light surface.
  • Bring the edges of the disk over the cheese and squeeze together to form a ball shape of dough so the cheese is secured inside. Gently work the ball of dough into a flat disk about 3 inches in diameter. Brush the disk with olive oil, place on plate, and cover with a clean, damp kitchen towel. Repeat this process for the remaining pupusas.
    2 tablespoon extra virgin olive oil
    Eight round balls of dough surround a single flattened disc of dough on a light-colored surface.
  • Heat a large skillet over medium high heat. Lay 2 pupusas in the skillet at a time and cook for 3-4 minutes on each side, until the outsides are golden brown and the dough has slightly puffed.
  • Serve immediately with the tomatillo avocado salsa.

Notes

Source: Absolutely Avocados by Gaby Dalkin, Houghton Mifflin Harcourt Publishing, April 2013

Nutrition

Serving: 1 pupusa (61 grams) | Calories: 129 kcal | Carbohydrates: 17 g | Protein: 4 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 5 mg | Sodium: 270 mg | Potassium: 65 mg | Fiber: 1 g | Sugar: 0.03 g

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