I love making these homemade masa cheese pupusas when I want something warm, filling, and comforting. The soft corn dough cooks up golden on the outside while staying tender inside, and the melted cheese creates that irresistible gooey center. Every time I prepare them, they remind me how satisfying simple, traditional cooking can be.
Why You’ll Love This Recipe
I enjoy this recipe because it is hands-on and relaxing to make. I like how approachable it feels, even for beginners, and how the ingredients are affordable and easy to find. I also appreciate that these pupusas reheat well, making them great for quick meals throughout the week. Most of all, I love how comforting and filling they are without feeling heavy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups masa harina
1 teaspoon chicken bouillon granules (optional)
1/2 teaspoon fine salt
1 1/2 to 2 cups hot water
2 tablespoons unsalted butter, softened
1 cup shredded cheese
1 cup refried beans (optional)
Vegetable oil, for cooking
Directions
I start by adding the masa harina, chicken bouillon, and salt to a large bowl. I slowly pour in the hot water while mixing with my hands until a soft, pliable dough forms. Once the dough comes together, I knead in the butter until it is fully incorporated and smooth. If the dough feels dry, I add a small splash of water.
I divide the dough into 12 equal portions and roll each one into a ball. I always keep the dough balls covered with a damp kitchen towel so they stay moist.
I flatten one dough ball in my palm to form a thick disk. I place about one tablespoon of cheese or beans in the center, then gently fold the edges over the filling to seal it inside. I carefully flatten it again into a disk about 3 inches wide. I repeat this process with the remaining dough.
I heat a lightly oiled griddle or skillet over medium heat. I cook the pupusas for about 3 minutes per side, pressing lightly, until they develop golden spots and the cheese inside begins to melt. I transfer them to a covered plate to keep warm until ready to serve.
Servings And Timing
I usually get 6 servings from this recipe, making a total of 12 pupusas. Preparation takes about 20 minutes, cooking takes around 30 minutes, and the total time comes to approximately 50 minutes.
Variations
I sometimes change the filling by using different types of cheese or combining cheese and beans together. For a vegetarian twist, I like filling them with seasoned mashed potatoes or sautéed vegetables. When I want extra flavor, I mix herbs or spices directly into the masa dough.
Storage/Reheating
I let leftover pupusas cool completely before storing them in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them in a single layer and then transfer them to a freezer-safe bag. When reheating, I prefer warming them in a skillet over medium heat so the outside becomes crisp again.
FAQs
What Should The Dough Texture Be Like?
I aim for a dough that feels soft and moldable, similar to play-dough. It should not crack when shaped or stick heavily to my hands.
Can I Make Pupusas Ahead Of Time?
I often prepare them in advance and store them in the fridge or freezer. They reheat very well and still taste fresh.
Why Are My Pupusas Dry Or Cracking?
I have noticed this usually happens when the dough does not have enough moisture. Adding a bit more hot water and keeping the dough covered helps prevent this.
Can I Make This Recipe Vegetarian?
I consider this recipe vegetarian when I use only cheese and beans and skip the chicken bouillon or replace it with a vegetarian alternative.
What Is The Best Way To Serve Pupusas?
I enjoy serving them hot off the griddle, either on their own or with simple sides like beans or a fresh salad.
Conclusion
I always find joy in making these homemade masa cheese pupusas. From shaping the dough to flipping them on the griddle, the process feels comforting and rewarding. This recipe has become a favorite in my kitchen, especially when I want to serve something warm, filling, and made with care.
Homemade Masa Cheese Pupusas are traditional Salvadoran stuffed corn cakes with a soft masa exterior and a gooey cheese center. They’re warm, comforting, and perfect for breakfast, lunch, or dinner.
Total Time:50 minutes
Yield:6 servings (12 pupusas)
Ingredients
2 cups masa harina
1 teaspoon chicken bouillon granules (optional)
1/2 teaspoon fine salt
1 1/2 to 2 cups hot water
2 tablespoons unsalted butter, softened
1 cup shredded cheese
1 cup refried beans (optional)
Vegetable oil, for cooking
Instructions
In a large bowl, combine masa harina, chicken bouillon (if using), and salt.
Slowly pour in hot water while mixing with hands until a soft, pliable dough forms.
Knead in the softened butter until smooth, adding a splash of water if the dough feels dry.
Divide dough into 12 equal portions and roll into balls. Cover with a damp towel to keep moist.
Flatten a dough ball into a thick disk in your palm.
Place about 1 tablespoon of shredded cheese (and beans if using) in the center. Fold edges over to seal and gently flatten into a 3-inch disk.
Repeat with remaining dough and fillings.
Heat a lightly oiled griddle or skillet over medium heat.
Cook pupusas about 3 minutes per side, pressing lightly, until golden spots form and the cheese melts.
Transfer to a covered plate to keep warm. Serve hot.
Notes
Keep dough balls covered with a damp towel to prevent drying out.
Adjust hot water as needed—the dough should be soft and not crack when shaped.
For extra flavor, mix herbs or spices into the masa dough.
Serve with simple sides like beans, curtido, or a fresh salad.
