Pupusas de Queso (Cheese-Stuffed Tortillas)

Recipe View 5 mins In a mixing bowl, combine the masa harina and warm water. Mix until a smooth dough forms, then knead for a few minutes until pliable. (Prep time: ~5 minutes)

Recipe View 10 mins Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 5-10 minutes. This allows the masa harina to fully absorb the water, resulting in a softer pupusa. (Rest time: ~10 minutes)

Recipe View 5 mins Divide the dough into eight equal portions and shape each portion into a ball. (Prep time: ~5 minutes)

Recipe View 10 mins On a lightly floured surface or between two sheets of plastic wrap, gently flatten each ball into a 6-inch diameter circle. (Prep time: ~10 minutes)

Recipe View 5 mins Sprinkle approximately 1/8 cup (2 tablespoons) of crumbled queso fresco onto the center of each tortilla. (Prep time: ~5 minutes)

Recipe View 10 mins Carefully fold the edges of the tortilla up and over the cheese to completely enclose it, forming a small, plump pocket. Gently pat the pupusa to flatten it slightly, being careful not to tear the dough. (Prep time: ~10 minutes)

Recipe View 2 mins Heat a dry (ungreased) skillet or griddle over medium-high heat until hot. (Prep time: ~2 minutes)

Recipe View 9 mins Place the pupusas onto the hot skillet, cooking 2-3 at a time, depending on the size of your skillet. Cook for approximately 2-3 minutes per side, or until golden brown and the cheese is melted and gooey. (Cook time: ~6-9 minutes per batch)

Recipe View Serve immediately with curtido (El Salvadoran coleslaw) and your favorite salsa. Traditionally, a slit is made in the side of the pupusa to create a pocket for the curtido.