How To Make Pupusas de Queso


How To Make Pupusas de Queso

Imagine biting into a crisp exterior only to meet a soft, cheesy heart—yes, that’s a pupusa de queso for you. This culinary marvel hails from the rich landscapes of El Salvador and Honduras and has enamored taste buds for possibly two millennia.


For the Masa Dough

  • 2 cups masa harina
  • 1 1/2 teaspoons salt
  • 1 1/2 to 1 3/4 cups hot water

For the Inner Glory: The Filling

  • 1 cup shredded Jack cheese
  • Oil for that perfect golden-brown cook


  • Prep Your Dough: Combine masa harina and salt in a mixing bowl. Introduce the hot water gradually, starting with 1 1/2 cups. Stir until you achieve a fluffy, moist dough. If it’s too dry, add more water. Let the dough rest for about 15 minutes under a cover.
  • Handy Tips: Moistening your hands with water prevents the dough from sticking and also helps hydrate any crumbly bits. Tear off a piece of dough, roughly the size of a golf ball (about 2 tablespoons).

Continue reading all instructions & notes on the next page


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