These Cheese Pupusas are a beloved street food from El Salvador and Honduras. They’re surprisingly simple to make at home with just a few ingredients. The key is the soft, warm masa dough and the perfect ratio of stretchy cheese.
Pupusas de Queso (Cheese Pupusas)
Prep Time: 20 minutes | Cook Time: 15 minutes | Makes: About 5-6 pupusas
Ingredients
For the Dough:
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2 cups masa harina (instant corn masa flour, like Maseca brand—not regular cornmeal)
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1 ½ – 1 ¾ cups warm water
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1 tsp salt
For the Filling & To Serve:
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2 cups shredded mozzarella, Oaxaca, or Monterey Jack cheese (or a mix)
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Vegetable oil, for cooking
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Curtido (quick Salvadoran cabbage slaw, recipe below)
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Salsa Roja (simple red salsa, recipe below)
Instructions
1. Make the Dough
In a large bowl, mix the masa harina and salt. Slowly add 1 ½ cups of warm water, mixing with your hands. Knead for 2 minutes until the dough is smooth, soft, and doesn’t crack at the edges when pressed. It should feel like very soft Play-Doh. If it’s dry, add more water a tablespoon at a time. Cover the bowl with a damp towel so it doesn’t dry out.
2. Shape and Fill
Divide the dough into 5-6 equal balls (about the size of a golf ball). Keep them covered.
Take one dough ball and flatten it into a 4-inch disc in your palm. Place a generous 2-3 tablespoons of shredded cheese in the center. Gently bring the edges of the dough up and over the cheese, pinching them together at the top to fully seal the cheese inside. This creates a stuffed ball. Then, very gently pat and press the ball back and forth between your palms to form a flat, even disc about ½-inch thick. Take your time and patch any cracks with a wet finger.
3. Cook the Pupusas
Heat a large griddle or non-stick skillet over medium heat. Brush lightly with oil. Carefully place the pupusas on the hot surface. Cook for 3-4 minutes per side, until the outside is golden brown with a few darker spots. They should feel slightly puffed and firm. If any cheese oozes out, don’t worry, it gets deliciously crispy.
4. Keep Warm and Serve
Stack the cooked pupusas in a clean kitchen towel to keep them warm and soft. Serve immediately, topped with a generous pile of curtido and a drizzle of salsa roja. Eat with your hands—never a fork!
The Essential Sides (Don’t Skip These!)
Quick Curtido (Spicy Cabbage Slaw)
Whisk 3 tbsp white vinegar, ½ cup warm water, 1 tsp salt, and ½ tsp dried oregano until salt dissolves. In a bowl, combine 3 cups shredded green cabbage, 1 shredded carrot, and ½ thinly sliced white onion. Pour the vinegar mixture over it, toss well, and let it sit for at least 30 minutes (or refrigerate overnight).
Simple Salsa Roja
In a blender, combine 1 (14oz) can fire-roasted diced tomatoes (drained), ¼ of a white onion, 1 garlic clove, 1 jalapeño (seeded for less heat), and salt to taste. Blend until smooth. Pour into a small pot with a little oil and simmer for 10 minutes to meld the flavors.
Enjoy making this classic comfort food! Let me know if you want to try a bean and cheese (revueltas) filling next time.