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Freshly made homemade masa cheese pupusas on a griddle

Classic Homemade Masa Cheese Pupusas

These classic homemade masa cheese pupusas are a delicious and satisfying dish, featuring a rich, cheesy filling encased in a perfectly cooked masa shell. Serve them hot with curtido and salsa roja for an authentic experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 pupusas
Calories 350 kcal

Equipment

  • large bowl
  • damp cloth
  • non-stick griddle or cast-iron skillet

Ingredients
  

Pupusa Dough

  • 2 cups masa harina specifically for tortillas or pupusas, like Maseca
  • 1.5 cups warm water plus more as needed
  • 0.5 teaspoon salt

Filling & Cooking

  • 1.5 cups shredded melting cheese Oaxaca, mozzarella, or a blend
  • 2 tablespoons vegetable oil or lard for hands and griddle

Optional for Serving

  • Curtido fermented cabbage slaw
  • Salsa Roja tomato-based salsa

Instructions
 

Prepare the Dough

  • Combine masa harina and salt in a large bowl, then gradually add warm water and mix by hand until a soft, pliable dough forms.
  • Knead for 2-3 minutes, cover with a damp cloth, and let rest for 10-15 minutes.

Prepare the Filling

  • Shred the cheese while the dough rests, if not already shredded.

Form the Pupusas

  • Lightly oil your hands, take a golf-ball-sized piece of dough, and roll it into a smooth ball.
  • Press your thumb into the center of the ball to create a cupped depression, forming a "bowl" with thick walls.
  • Place 1-2 tablespoons of shredded cheese into the well, being careful not to overfill.
  • Bring the edges of the masa dough up and over the filling, pinching them together to completely enclose it, then gently re-roll into a smooth ball.
  • Gently pat the ball between your oiled hands, slowly flattening it into a disc about 1/4 to 1/3 inch thick and 4-5 inches in diameter, smoothing any cracks with moistened fingers.

Cook the Pupusas

  • Heat a lightly oiled non-stick griddle or cast-iron skillet over medium-high heat.
  • Place pupusas on the hot griddle and cook for 4-6 minutes per side, or until golden brown, slightly puffed, and the cheese is melted and gooey.

Serve

  • Remove from the griddle and serve immediately, optionally with curtido and salsa roja.

Notes

The key to perfect pupusas is well-hydrated dough and gentle handling. Don't be afraid to add a little more water if the dough feels dry or cracks easily. Serving with curtido and salsa roja truly enhances the authentic flavor experience.