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I’ve gotta share the scoop on these awesome homemade pupusas. I learned how to make 'em with Maria and her grandma, who showed me all the tricks to get that cheesy middle just right inside pillowy corn dough. After plenty of wonky-looking tries (plus a few cheese messes), I nailed down this simple way to bring those real Salvadoran vibes right to your own stove.
Why You'll Want To Try This
The cool thing with these is how they turn regular pantry stuff into the best comfort food. I usually only need to grab masa harina and cheese, and I'm halfway there! I change up the fillings sometimes—cheese and beans are my usual swap, but I've thrown in odds and ends from the fridge too. They always come out tasting great. Shaping these together is the fun part around here, and my kids love rolling the dough (even if theirs look more like UFOs than anything else)!
Ingredients
- Needed For The Dough:
- 2 cups masa harina (Maseca works great)
- 1 1/4 cups hot water
- 1/2 teaspoon sea salt
- Needed For The Filling:
- 1 cup mozzarella cheese, shredded
- 1/2 cup refried beans, warm
- 1/2 cup cooked pork, if you want
- Needed To Cook:
- 2 tablespoons veggie oil
- Warm water in a little bowl
- A bit of oil to keep your hands slick
- Gear You'll Use:
- Big bowl for mixing
- Griddle or heavy skillet
- Clean towel for covering
- Plastic wrap or a zip-top bag
Go Make Delicious Pupusas
- Cooking On The Stove
- Crank your skillet or griddle to medium, and make sure it’s hot enough for water drops to hop around. Set the pupusa down, let it cook for three minutes. Wait for nice dark golden spots, flip, and give the other side a few minutes too. Don’t turn too soon—help that yummy crust show up!
- Time To Shape It
- This is when it gets fun. Scoop a golf-ball sized ball of dough and shape it by pressing in the middle, so it’s a little bowl in your palm. Drop in some filling (tablespoon-ish), then pull the dough up and seal the top. Gently pat it between your hands to make it flat and round.
- Start With The Dough
- Stir up your masa and salt together first. Now add the hot water bit by bit, kneading with your hands until it’s soft and a little like play-dough—not wet, not crumbly. If it cracks, dribble in a pinch more water. Let it chill out, covered with a damp cloth.
Kitchen Wisdom For You
Don’t worry if yours crack at first—that’s just dry dough, so add a little more warm water and try again. If cheese busts out the sides, you probably put too much in (I’ve done that so many times!) or missed sealing a spot. Keep your pan at medium heat. Super hot will burn the outside way too fast, too low and they just dry up before getting melty inside.
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Dig In And Share
We like to do a whole build-your-own table for these! I put out bowls of tangy curtido (that crunchy cabbage slaw), red salsa, fresh avocado slices, the works. Sometimes I’ll make a bigger batch of curtido earlier in the week—it just gets better the longer it sits. And trust me, don’t skip the curtido. Crunch + melty cheese = so good!
How To Keep 'Em Fresh
Pupusas taste best hot, straight from the pan, but you can totally stash extras. Toss them in the fridge for a couple of days—just heat up in a dry pan and they crisp up quick. Or freeze the uncooked ones in a single layer on a tray, stack them in a bag, and cook from frozen. Just tack on a couple of extra minutes and you’re set.
Frequently Asked Questions
- → Why does my dough keep cracking?
If your dough keeps breaking apart, splash in a bit more water. Wet hands while shaping, and go for a play-dough feel, not crumbly.
- → Can I make the dough ahead?
Try to mix and shape them when you're ready to cook. The dough gets tough to handle if it sits long and dries out fast.
- → My filling's leaking out!
No worries, that happens! Use a little less stuffing and pinch the edges better next go. Those crispy bits at the edges taste fantastic anyway.
- → When do I flip them?
Let the bottom get nicely browned first, usually about three minutes. If you rush, they'll stick or tear.
- → What's the best cheese to use?
Oaxaca cheese melts nicely, but mozzarella works if that's all you've got. Any cheese that gets gooey is a good pick.
Conclusion
Handmade Salvadoran pupusas pack plenty of cheesy, bean-filled flavor into every bite. These simple griddled dough pockets are a comfort food favorite and easy to make, no fancy gear needed.