I enjoy making these cheese and bean pupusas because they are comforting, simple, and incredibly satisfying. The soft corn dough wraps around a creamy, melty filling, creating a warm and hearty dish that I always love serving for family meals or casual gatherings. This recipe feels approachable and rewarding every single time I make it.
Why You’ll Love This Recipe
I like this recipe because it uses basic ingredients and doesn’t require special equipment. I appreciate how crispy the outside becomes while the inside stays soft and cheesy. I also love that these pupusas freeze well, which makes them perfect for busy days when I want something homemade without starting from scratch.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the dough
2 cups masa harina (white or yellow)
1 teaspoon chicken bouillon granules (optional)
1/2 teaspoon salt
1 1/2 to 2 cups boiling water
2 tablespoons butter or lard, softened
Vegetable oil for cooking
For the filling
1 cup shredded mozzarella cheese or Oaxaca cheese
1 cup refried beans (optional)
Directions
I begin by combining the masa harina, salt, and chicken bouillon in a large bowl. I slowly add the boiling water while mixing, making sure the dough stays smooth without clumps. I let it rest briefly so the liquid absorbs fully, then mix in the butter until the dough feels soft and slightly sticky.
Once the dough is cool enough to handle, I lightly wet my hands with a mix of water and oil. I divide the dough into twelve equal balls and keep them covered with a damp cloth to prevent drying out.
To shape the pupusas, I flatten one dough ball into a small disk, place a tablespoon of beans and a heaping tablespoon of cheese in the center, and gently fold the edges around the filling. I carefully flatten it again into a thin disk, smoothing any cracks with damp fingers.
I heat a griddle or skillet over medium heat and add a small amount of oil. I cook the pupusas for about three minutes per side, waiting until a golden crust forms before flipping. I serve them warm once the cheese is fully melted.
Servings And Timing
I usually get 12 pupusas from this recipe, which serves about 4 to 6 people. Preparation takes around 20 minutes, and cooking takes about 10 minutes, so everything is ready in roughly 30 minutes.
Variations
I sometimes make these pupusas with only cheese for a simpler version. I also like mixing the beans and cheese together before filling to create a smoother, more cohesive center. Adjusting the thickness slightly can also change the texture if I want them softer or crispier.
Storage/Reheating
I store cooked pupusas in an airtight container in the refrigerator for up to one day. To reheat, I warm them in a skillet over medium heat until heated through. I also like freezing partially cooked pupusas for up to one month and finishing them directly from frozen when needed.
FAQs
Can I prepare the dough in advance?
I prefer making the dough fresh, as it doesn’t store well and can ferment if left too long.
Why are my pupusas sticking to the pan?
I find that this usually happens when I flip them too early, so I always wait until a crust forms.
Can I make pupusas without beans?
I often skip the beans and use only cheese, and they turn out just as delicious.
How do I keep the dough from cracking?
When the dough cracks, I add a little more warm water and gently knead until smooth.
What is the best way to reheat frozen pupusas?
I cook them straight from frozen on a lightly oiled skillet, adding a few extra minutes per side.
Conclusion
I keep returning to this pupusa recipe because it is reliable, comforting, and easy to adapt. Every batch comes out warm, cheesy, and satisfying, reminding me why homemade meals are always worth the effort.
