Here’s a classic recipe for Pupusas de Queso—cheesy Salvadoran stuffed corn tortillas. 🫓🧀
Pupusas de Queso (Cheese Pupusas)
Ingredients (makes about 6–8 pupusas)
- 2 cups masa harina (corn flour for tortillas)
- 1 ½ cups warm water
- 1 tsp salt
- 1 cup grated cheese (mozzarella, queso fresco, or a mix)
- Optional: 2 tbsp cooked refried beans if you want a bean-cheese version
Instructions
1. Make the Dough
- In a bowl, mix masa harina and salt.
- Gradually add warm water, kneading until a soft, smooth dough forms.
- Cover with a damp cloth to prevent drying.
2. Shape the Pupusas
- Divide dough into 6–8 equal balls.
- Flatten each ball into a small disc (about 3 inches).
- Place cheese (and beans, if using) in the center.
- Carefully fold the edges over the filling and seal, then gently flatten again into a thick disc.
3. Cook the Pupusas
- Heat a skillet or griddle over medium heat.
- Cook each pupusa 3–4 minutes per side, until lightly browned and cooked through.
4. Serve
- Traditionally served with Curtido (pickled cabbage slaw) and salsa roja.
- Eat hot so the cheese is gooey and delicious.
Tips
- Sealing the edges well prevents cheese from leaking during cooking.
- Cheese choices: Mozzarella gives gooey stretch, queso fresco gives a mild tang.
- Make ahead: Dough can be stored in the fridge for a few hours; cook pupusas fresh.
If you want, I can make a super quick microwave/skillet version of cheese pupusas that takes under 20 minutes with minimal prep.
Do you want me to do that?
