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With only 5 ingredients and about 30 minutes, you can have this easy and flavorful Pupusa Recipe on the table. A great side dish or appetizer that is cheesy and delicious.
I love a good Pupusa Recipe. We have been making these ever since we started buying them from a vendor at our local farmers market that would sell them fresh.
She was nice enough to give us her recipe because they were so delicious that we couldn’t stop making them, and for good reason.
They take minimal ingredients and time, and they are filling and flavorful, and you can really serve them with any of your favorite Mexican-themed meals.
While Pupusas are actually from El Salvador, they still go great with tacos, enchiladas, and so much more.
Kids absolutely love these. They are perfect for kids and adults alike, so when they are requested in my house, there is absolutely no way that I’m turning down making them.
Want a fun and easy, not to mention super flavorful recipe to add to your meal plan? You need to make this Pupusa Recipe.
Some of our other favorite “Mexican” themed side dish/appetizers that we have on our site include: Smoky Chipotle Mexican Street Corn, Pico de Gallo and Southwest Egg Rolls.
WHY THIS RECIPE WORKS:
- Easily available and minimal ingredients.
- This can be doubled.
- Super cheesy and delicious and perfect for anyone.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Masa harina corn flour
Water
Fine sea salt
Mozzarella cheese
Queso fresco
HOW TO MAKE A PUPUSA RECIPE:
- Add the masa, water, and salt to a large bowl. Stir together. Start kneading with your hands until a soft, smooth, moist dough forms. You may need to add a little more water, up to ¼ cup. You know it is ready when you can gently pinch some together and it doesn’t crack.
- Cover the bowl and let the dough rest for 15 minutes.
- In a small bowl, toss together the mozzarella and queso fresco, set aside.
- Divide the dough into 8 equal portions. I like to weigh them to make sure they are the same size, but you can eyeball it.
- Take one of the dough portions and pat it into a large disc in your hands. Add 1/8th of the cheese mixture to the center. Fold and pinch the dough over the cheese. Roll into a ball.
- Gently pat and press the ball into a round disc about 1/4th inch thick. Repeat with the remaining dough and cheese. Keep any dough you are not working with covered so it doesn’t dry out.
- Heat a griddle over medium heat. Once hot, spray with cooking spray. Cook for about 5-6 minutes per side until golden brown and slightly charred. Place on a wire rack while you are cooking the remaining pupusas. Serve immediately.
WHAT IS THE TASTE AND TEXTURE OF THESE?
The cheese gets nice and melty in the center and the outside is slightly crisp from the griddle. They taste cheesy with the masa harina also shining through for a nice balance of flavor.
WHAT IS THE BEST PAN TO USE?
We like to use a cast iron skillet for this recipe. It really gets the high heat that we want that will easily melt the cheese and give you the nice char marks on the outside that they are known for.
CAN I FILL THESE WITH OTHER THINGS?
The most basic way to fill these is with cheese or cheese and beans. Shredded pork, your favorite taco meat, chicharron, or your favorite vegetables, there is no wrong way to fill these!
HOW TO STORE:
This recipe can be stored in the refrigerator in an airtight container, where they will keep for up to a week.
They can also be frozen, let cool, then place them between wax paper in a freezer container where they will keep for up to 3 months.
To defrost, remove from the freezer to the refrigerator overnight. They warm up nicely in the oven. I do not recommend microwaving them because they can become soggy, but if that is the only option, it will do.
I would not reheat in the skillet as the outside may get burnt since you are already charing it during the first cooking.
TIPS AND TRICKS:
- This recipe is super easy to double.
- Serve this as a side dish or appetizer.
- These can be frozen, see above on how to do that.
- Use a cast iron skillet for this recipe.
- Other fillings can be used, see above for ideas.
- We like to dip these in refried beans.
Love a good recipe that is simple, uses minimal ingredients, is different, and tastes AMAZING? That means you need to make this Pupusa Recipe.
If you like this recipe you might also like:
If you’ve tried this PUPUSA RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pupusa Recipe
Ingredients
- 3 cups masa harina corn flour
- 2 cups water
- 1 teaspoon fine sea salt
- 1 ½ cups shredded mozzarella cheese
- 1/2 cup queso fresco crumbled
Instructions
- Add the masa, water, and salt to a large bowl. Stir together. Start kneading with your hands until a soft, smooth, moist dough forms. You may need to add a little more water, up to ¼ cup. You know it is ready when you can gently pinch some together and it doesn’t crack.
- Cover the bowl and let the dough rest for 15 minutes.
- In a small bowl, toss together the mozzarella and queso fresco, set aside.
- Divide the dough into 8 equal portions. I like to weigh them to make sure they are the same size, but you can eyeball it.
- Take one of the dough portions and pat it into a large disc in your hands. Add 1/8th of the cheese mixture to the center. Fold and pinch the dough over the cheese. Roll into a ball.
- Gently pat and press the ball into a round disc about 1/4th inch thick. Repeat with the remaining dough and cheese. Keep any dough you are not working with covered so it doesn’t dry out.
- Heat a griddle over medium heat. Once hot, spray with cooking spray. Cook for about 5-6 minutes per side until golden brown and slightly charred. Place on a wire rack while you are cooking the remaining pupusas. Serve immediately.
Notes
- This recipe is super easy to double.
- Serve this as a side dish or appetizer.
- These can be frozen, see above on how to do that.
- Use a cast iron skillet for this recipe.
- Other fillings can be used, see above for ideas.
- We like to dip these in refried beans.
Nutrition
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