Pupusas de queso are thick, handmade corn tortillas from El Salvador, stuffed with a generous amount of melty cheese and cooked on a griddle until golden and crisp. They are a beloved street food and home staple, often served with curtido (a tangy cabbage slaw) and tomato salsa. This recipe gives you the classic version, so you can see exactly what goes into them and understand the calorie count for each pupusa.
Ingredients
- 2 cups (240 g) masa harina (corn flour for tortillas, e.g., Maseca)
- 1 ½ cups (355 ml) warm water, plus more if needed
- ½ teaspoon salt
- 2 cups (240 g) shredded queso fresco or mozzarella (or a mix)
- 2 tablespoons (30 ml) vegetable oil, for cooking
Instructions
- In a large bowl, combine the masa harina and salt. Add the warm water and mix with your hands until a soft, slightly sticky dough forms. It should be moist but not wet; if it cracks when you press it, add a little more water, 1 tablespoon at a time, until it holds together.
- Cover the dough with a damp kitchen towel and let it rest for 10 minutes. This helps the masa hydrate fully.
- Divide the dough into 6 equal balls, about 60 g (2 oz) each. Keep them covered with the damp towel while you work.
- Take one ball and press a deep well in the center with your thumb, creating a small cup. Place about 2 tablespoons (30 g) of cheese in the well.
- Carefully pinch the edges of the dough up and over the cheese, sealing it completely. Gently pat and shape the ball between your palms to distribute the cheese evenly, then flatten it into a thick disc, about 4 inches (10 cm) wide and ½ inch (1.25 cm) thick. If the dough cracks, smooth it with a little water on your fingers.
- Heat a large cast-iron skillet or griddle over medium heat and add a little oil. Cook the pupusas in batches, 2–3 at a time, for 3–4 minutes per side, until golden brown spots appear and the cheese is melted inside. Keep cooked pupusas warm in a low oven (200°F / 95°C) while you finish the rest.
Tips
- Use the right cheese: Queso fresco is traditional, but it doesn’t melt much. For a gooier center, use mozzarella or a blend. If you use queso fresco, it will stay slightly crumbly but still delicious.
- Keep the dough covered: Masa dries out quickly, so always keep the dough and shaped pupusas under a damp cloth to prevent cracking.
- Don’t overstuff: If you add too much cheese, the pupusa will burst open during cooking. Stick to about 2 tablespoons per pupusa.
- Check the heat: If the pan is too hot, the outside will burn before the cheese melts. Medium heat is perfect.
Serving Suggestions
Serve pupusas hot off the griddle with curtido (a fermented cabbage slaw) and a simple tomato salsa. They are traditionally eaten with your hands—just tear off a piece and top it with slaw and salsa. For a heartier meal, serve with refried beans or a side of rice.
Variations
- Pupusas de frijol con queso: Add 1 tablespoon of refried black beans along with the cheese for a classic combination.
- Pupusas de chicharrón: Use 2 tablespoons of seasoned, ground pork (chicharrón) mixed with the cheese.
- Vegan pupusas: Use a dairy-free cheese alternative and add sautéed mushrooms or black beans for flavor.
- Add herbs: Mix chopped cilantro or epazote into the dough for extra flavor.
Storage and Reheating
Store leftover pupusas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a dry skillet over medium heat for 2–3 minutes per side, or in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as they become rubbery. You can also freeze uncooked pupusas for up to 2 months—just thaw in the fridge before cooking.
Frequently Asked Questions
How many calories are in a cheese pupusa?
One homemade pupusa de queso (about 100 g or 3.5 oz) made with this recipe contains roughly 250–300 calories. The exact number depends on the type and amount of cheese you use. A pupusa from a restaurant may be larger and contain more cheese, pushing calories to 350–400.
What cheese is best for pupusas?
Traditional Salvadoran pupusas use queso fresco, which is crumbly and mild. For a meltier texture, mozzarella or a Mexican melting cheese like Oaxaca works well. You can also mix queso fresco with mozzarella for both flavor and melt.
Can I use all-purpose flour instead of masa harina?
No, masa harina is essential for the authentic corn flavor and texture. All-purpose flour will produce a completely different, bread-like result. If you can’t find masa harina, you can use fresh masa from a tortilleria, but you’ll need to adjust the water.
Why do my pupusas crack when I flatten them?
This usually means the dough is too dry. Add a little more water, 1 teaspoon at a time, until the dough is soft and pliable. Also, make sure the dough is well-rested and covered so it doesn’t dry out.
Can I bake pupusas instead of frying them?
You can, but they won’t have the same crisp exterior. To bake, place them on a parchment-lined baking sheet and bake at 375°F (190°C) for 15–20 minutes, flipping halfway. For best results, brush with a little oil before baking.
Are pupusas gluten-free?
Yes, as long as you use 100% masa harina (corn flour) and a gluten-free cheese. Always check the labels of your ingredients to be sure.
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