Pupusas de Queso! (Cheese Pupusas)


This was spotted on the grocery store shelf and is clearly marked Gluten Free.  Instant corn flour is used to make tortillas and pupusas.  Pupusas are a traditional food from El Salvador and can be filled with cheese or pork.  But after researching recipes, there are many different ways to dress them up.  This recipe is going to be simple and just filled with cheese. 


There are many versions of how much flour and water to use.  The making of pupusas is probably handed down through the generations and is made by “feel” or just knowing how much water to add to the flour.  The best advice would be not to add all the water at once.  Some describe the dough as having the texture of playdough but not sticky.

This recipe will make 6 pupusas

3 cups of masa

1 1/2 cups of warm water

1/2 teaspoon of salt

1 cup of shredded mozzarella cheese

vegetable oil

1. In a large bowl, mix the masa, water, and salt  Don’t use all the water at once, although more may be needed. It is advised to mix with your hands until it feels just right.

2. Let the dough rest about 15 minutes.

3. Divide the dough into 6 pieces and roll each into a ball. Make an indentation in the ball and fill with cheese then close it up.  To make appetizer size, divide into 8 to 10 pieces.

4. Flatten the ball to a  1/4 inch thick, being careful to keep the cheese inside.

5. Heat a skillet or griddle on medium to medium high and lightly coat with vegetable oil.

6. Cook about 4 minutes on each side until golden brown.  Serve immediately.

Full sized Pupusas make a filling lunch.  They can be made smaller to use as appetizers or as a bread substitute for a meal.  Pupusas can even be stuffed with Pulled Pork (a great way to use left-over pork) for a main dish. If these are to your liking, check out the many variations online. 

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