Pupusas de Queso
Pupusas de Queso are traditional Salvadoran corn cakes filled with gooey cheese and optionally refried beans, making them a beloved staple in Central American cuisine. The dough, made from masa harina, achieves its perfect texture with the addition of warm water and a touch of butter or lard.
These hand-formed discs are filled generously, then griddled until golden brown, creating a crispy exterior that gives way to a melty, savory center.
Enjoyed as a snack or meal, pupusas are best served hot off the griddle, accompanied by tangy curtido (pickled cabbage) and salsa for a delightful culinary experience.
Why People Will Love This Pupusas de Queso Recipe
Authentic, traditional flavor
This recipe stays true to classic Salvadoran pupusas, delivering a genuine taste of traditional home cooking.
Perfect balance of textures
Crispy and lightly golden on the outside, soft and tender inside, with a warm, melty cheese center.
Simple ingredients, rich results
A handful of humble ingredients come together to create something deeply comforting and satisfying.
Comfort food at its best
Warm, filling, and nostalgic—pupusas are the kind of food that makes people feel at home.
Naturally gluten-free
Made with masa harina, this recipe is perfect for those avoiding wheat without sacrificing flavor.
Customizable filling options
Add beans, mix cheeses, or adjust portions to suit personal taste.
Fun and hands-on to make
Shaping pupusas is interactive and enjoyable, making it great for cooking with family or friends.
Budget-friendly and filling
Affordable ingredients that stretch into a hearty, satisfying meal.
Great for any time of day
Enjoy as breakfast, lunch, dinner, or a comforting snack.
Deep cultural connection
Pupusas aren’t just food—they represent tradition, community, and shared meals.
Key Ingredients:
Masa Harina
The foundation of pupusas. This finely ground corn flour creates a soft, pliable dough with a subtle corn flavor that’s comforting and authentic.
Hot Water
Essential for hydrating the masa properly, allowing it to transform into a smooth, workable dough with the perfect texture.
Butter or Lard
Adds richness and tenderness to the dough, giving pupusas their signature soft interior and lightly crisp exterior.
Mozzarella or Oaxaca Cheese
The heart of the filling. These cheeses melt beautifully, creating that irresistible stretchy, creamy center.
Refried Beans (Optional)
Add depth, earthiness, and extra heartiness, balancing the richness of the cheese.
Salt and Bouillon (Optional)
Enhance the natural corn flavor of the masa and bring savory balance to every bite.
Vegetable Oil
Used for cooking, it helps achieve the golden, lightly crisp surface that makes pupusas so satisfying.
Expert Tips
Hydrate the masa gradually
Add hot water slowly and allow the dough to rest so the masa can fully absorb the liquid, preventing cracks later.
Aim for a soft, slightly sticky dough
The dough should feel like soft play dough—pliable but not wet. If it cracks, it’s too dry.
Mix in the fat while the dough is warm
Butter or lard blends more evenly when the dough is still warm, creating a tender texture.
Keep your hands lightly oiled and damp
A mix of oil and water prevents sticking and helps shape smooth, crack-free pupusas.
Do not overfill
Too much cheese or beans will cause the pupusa to burst while cooking. A modest amount melts perfectly without leaking.
Seal carefully before flattening
Make sure the filling is fully enclosed before shaping to avoid spills.
Flatten gently and evenly
Use light pressure to keep the filling centered and the thickness consistent.
Cook over medium heat
High heat browns too quickly before the inside melts; medium heat ensures even cooking.
Avoid flipping too often
Let each side cook undisturbed to develop a golden crust.
Serve immediately
Pupusas are best enjoyed hot, when the cheese is perfectly melted and stretchy.
Pupusas de Queso
Ingredient :
For the dough:
2 cups (228g) masa harina, white or yellow
1 teaspoon chicken bouillon granules, optional
1/2 teaspoon salt
1 1/2 to 2 cups boiling water
2 tablespoons (28g) butter or lard, softened
Vegetable oil, for cooking
For the filling:
1 cup shredded mozzarella cheese or Oaxaca cheese
1 cup refried beans, optional
Instructions:
Make the dough:
In a large mixing bowl, mix together the masa harina, chicken bouillon (if using), and salt.
Add the hot water a little bit at a time while mixing the dough with a rubber spatula, making sure no clumps form.
Do not add all the water at once as you may not need it all. It will slowly absorb the liquid, so let it rest for a few minutes and, if needed, add some more water.
The dough should be the consistency of play dough and slightly sticky.
Mix in the butter. Since the dough will be warm, the butter should incorporate easily.
Use your hands or a spatula to make sure it’s distributed evenly through the dough.
Divide the dough:
Once the dough is cool enough to handle, wet your hands with a mixture of oil and cold water to keep the dough from sticking to your hands.
Divide the dough in half and then divide each half into 6 pieces for a total of 12 pupusas.
Roll them into balls about the size of a golf ball.
Keep the dough balls covered with a damp cloth to keep them from drying out as you form the pupusas.
Shape the pupusas:
Grab a ball in one hand and flatten it into a 3-inch disk.
Use your thumb to create an indentation in the center and place a tablespoon of beans (if using) and a heaping tablespoon of cheese in the center.
Don’t overdo it or the pupusa will overflow.
Gently fold the edges in around the filling to create a ball again and then gently flatten it into a thin 3-inch disk.
If your dough starts cracking it may be too dry. Wet your hands and smooth the edges.
Cook the pupusas:
Heat a griddle, large non-stick skillet, or cast-iron pan over medium heat.
Add a teaspoon of oil, repeating as you cook each batch.
Place 2 to 3 pupusas on the hot griddle (depending on the size of your pan) and cook until the edges look golden and a spatula easily slides underneath, about 3 minutes per side. Serve warm.
Enjoy !!
Important Notes When Making Pupusas de Queso
Masa consistency is everything
The dough should be soft, pliable, and slightly sticky. Dry dough will crack, while overly wet dough will be hard to shape.
Let the dough rest before shaping
Resting allows the masa harina to fully hydrate, making the dough easier to work with and less prone to tearing.
Temperature matters when adding butter or lard
The dough should still be warm so the fat incorporates smoothly and evenly.
Keep dough covered at all times
Masa dries quickly, so cover unused dough balls with a damp cloth while shaping.
Moderation with fillings is key
Overfilling causes leaks and makes pupusas difficult to seal and cook properly.
Cracks can be fixed easily
If the dough cracks while shaping, lightly wet your fingers and smooth the surface.
Use medium heat for cooking
This allows the inside to heat through and the cheese to melt without burning the exterior.
Do not press too thin
Pupusas should be thicker than tortillas to maintain their soft interior.
Oil lightly between batches
Too much oil will fry the pupusas rather than griddle them.
Pupusas are best eaten fresh
Their texture and flavor are at their peak right off the pan.
How to Enjoy Pupusas de Queso After Cooking
Serve Them Hot and Fresh
Pupusas are best enjoyed straight from the griddle while the cheese is still warm, stretchy, and perfectly melted.
Pair with Traditional Sides
Serve pupusas with curtido (a lightly fermented cabbage slaw) and salsa roja. The crisp, tangy flavors balance the richness of the cheese beautifully.
Add Extra Flavor
If you enjoy heat, drizzle with hot sauce or sprinkle chili flakes for a spicy kick.
Eat with Your Hands
Pupusas are traditionally eaten by hand. Tear them open, scoop up curtido or salsa, and enjoy the textures and flavors together.
Enjoy at Any Time of Day
Pupusas are versatile and can be enjoyed for breakfast, lunch, dinner, or as a satisfying snack.
Storing and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheat on a skillet over medium heat to restore the crispy exterior and melty center.
Share and Savor
Pupusas are meant to be shared. Enjoy them with family or friends, taking time to appreciate the warmth, tradition, and care that go into every bite.
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 163 kcal | Total Fat: 7.1 g | Saturated Fat: 3.1 g | Trans Fat: 0 g | Cholesterol: 14.4 mg | Sodium: 322 mg | Total Carbohydrates: 20.5 g | Dietary Fiber: 2.4 g | Sugars: 0.6 g | Protein: 5.1 g
Frequently Asked Questions:
Can I use lard instead of butter for the dough?
Yes, you can use lard instead of butter.
Lard is a traditional ingredient in pupusa dough and can provide a slightly different flavor and texture.
Feel free to use whichever you prefer or have on hand.
What if my dough is too dry or too sticky?
If your dough is too dry, add a little more warm water, a teaspoon at a time, until it reaches the desired consistency.
If it’s too sticky, wet your hands with a mixture of oil and cold water while working with the dough. This will help prevent sticking.
Can I make pupusas without the optional chicken bouillon granules?
Yes, you can omit the chicken bouillon granules if you prefer not to use them.
They are optional and primarily added for flavor.
The dough will still turn out well without them.
Can I use other types of cheese for the filling?
While mozzarella and Oaxaca cheese are common choices, you can get creative with the cheese filling.
Queso fresco, cheddar, or any cheese that melts well can be used.
Mix and match to suit your taste.
What are some common toppings or accompaniments for pupusas?
Pupusas are often served with curtido, a pickled cabbage slaw, and a tomato-based salsa.
Some people also enjoy them with a dollop of sour cream or crema.
The toppings can vary based on personal preference, so feel free to customize your pupusas as you like.
What is masa harina, and where can I find it?
Masa harina is a type of corn flour made from dried corn kernels that have been treated with an alkaline solution.
It’s commonly used in Latin American cuisine, especially for making tortillas and pupusas.
You can find masa harina in the baking or international section of most grocery stores or at Latin markets.
Do I have to use lard or butter in the dough?
While lard or butter can enhance the flavor and texture of the dough, you can also make pupusa dough with vegetable oil if you prefer a vegetarian option.
It’s a matter of personal preference.
Can I prepare the dough in advance and store it for later use?
Yes, you can prepare the dough in advance and store it in an airtight container in the refrigerator for up to a day.
When you’re ready to make pupusas, simply remove the dough from the refrigerator, shape the pupusas, and cook them.
What are some variations for the filling?
The most traditional filling for pupusas is cheese, such as mozzarella or Oaxaca cheese.
However, you can get creative with your fillings.
Some people enjoy adding cooked and seasoned meats, like shredded chicken or pork, in addition to or instead of cheese.
Experiment with different fillings to suit your taste.
What should I serve with pupusas?
Pupusas are often served with curtido, a pickled cabbage slaw, and a tomato-based salsa.
Sour cream or crema is also a common topping.
Additionally, some people enjoy them with a side of refried beans.
These accompaniments complement the flavors of pupusas nicely.