Pupusas de Queso
Pupusas de Queso
Ingredients
For the Pupusa Dough
- 2 cups masa harina de maíz amarillo
- 1 teaspoon chicken bouillon
- 1 1/2 cups hot water
For the Cheese Filling
- 2 cups mozzarella cheese, shredded
- 1/3 cup water
For Cooking
- as needed olive oil, for cooking
Instructions
- 1
In a large mixing bowl, combine the masa harina de maíz amarillo, chicken bouillon, and hot water. Mix with a spoon until a shaggy dough forms.
⏱️ 2 min
- 2
Transfer the dough to a clean work surface or continue in the bowl. Knead the mixture by hand for about 8 minutes until it forms a smooth, pliable dough. If the dough feels too dry, add water 1 teaspoon at a time; if too wet, add masa harina 1 teaspoon at a time.
⏱️ 8 min
- 3
In a separate medium-sized bowl, combine the shredded mozzarella cheese with approximately 1/3 cup of water. Mix well with your hands until the cheese forms a soft, cohesive mixture that can be easily shaped.
⏱️ 3 min
- 4
Take a golf-ball sized portion of the maseca dough (about 1/4 cup) and flatten it in the palm of your hand to create a small, thick disc, about 3 inches in diameter.
⏱️ 2 min
- 5
Place a generous spoonful (about 1 1/2 tablespoons) of the mixed cheese filling into the center of the dough disc.
⏱️ 1 min
- 6
Carefully gather the edges of the dough around the cheese, pinching and sealing it completely at the top to form a ball. Ensure there are no cracks for the cheese to escape.
⏱️ 2 min
- 7
Gently flatten the dough ball into a disc, about 4-5 inches in diameter and 1/4 to 1/2 inch thick. You can do this between your palms or by pressing it lightly on a clean surface. If the edges crack, gently smooth them with wet fingers.
⏱️ 2 min
- 8
Heat a large skillet or griddle over medium heat. Lightly coat the pan with olive oil.
⏱️ 1 min
- 9
Place the flattened pupusa in the hot pan. Cook for 3-5 minutes per side, or until both sides are golden brown and slightly crispy, and the cheese inside is melted and gooey. Cook in batches if necessary, adding more olive oil as needed.
⏱️ 15 min
- 10
Serve immediately, traditionally with curtido (fermented cabbage slaw) and salsa roja.
Kitchen Tools
Nutrition Facts (per serving)
Pupusas de Queso
For the Pupusa Dough
- 2 cups masa harina de maíz amarillo
- 1 teaspoon chicken bouillon
- 1 1/2 cups hot water
For the Cheese Filling
- 2 cups mozzarella cheese, shredded
- 1/3 cup water
For Cooking
- as needed olive oil, for cooking
Instructions
- 1
In a large mixing bowl, combine the masa harina de maíz amarillo, chicken bouillon, and hot water. Mix with a spoon until a shaggy dough forms.
⏱️ 2 min - 2
Transfer the dough to a clean work surface or continue in the bowl. Knead the mixture by hand for about 8 minutes until it forms a smooth, pliable dough. If the dough feels too dry, add water 1 teaspoon at a time; if too wet, add masa harina 1 teaspoon at a time.
⏱️ 8 min - 3
In a separate medium-sized bowl, combine the shredded mozzarella cheese with approximately 1/3 cup of water. Mix well with your hands until the cheese forms a soft, cohesive mixture that can be easily shaped.
⏱️ 3 min - 4
Take a golf-ball sized portion of the maseca dough (about 1/4 cup) and flatten it in the palm of your hand to create a small, thick disc, about 3 inches in diameter.
⏱️ 2 min - 5
Place a generous spoonful (about 1 1/2 tablespoons) of the mixed cheese filling into the center of the dough disc.
⏱️ 1 min - 6
Carefully gather the edges of the dough around the cheese, pinching and sealing it completely at the top to form a ball. Ensure there are no cracks for the cheese to escape.
⏱️ 2 min - 7
Gently flatten the dough ball into a disc, about 4-5 inches in diameter and 1/4 to 1/2 inch thick. You can do this between your palms or by pressing it lightly on a clean surface. If the edges crack, gently smooth them with wet fingers.
⏱️ 2 min - 8
Heat a large skillet or griddle over medium heat. Lightly coat the pan with olive oil.
⏱️ 1 min - 9
Place the flattened pupusa in the hot pan. Cook for 3-5 minutes per side, or until both sides are golden brown and slightly crispy, and the cheese inside is melted and gooey. Cook in batches if necessary, adding more olive oil as needed.
⏱️ 15 min - 10
Serve immediately, traditionally with curtido (fermented cabbage slaw) and salsa roja.