- 5 cups masa harina flour
- 4 cups water, approximately
- 3 cups soft white cheese
- light vegetable oil or light olive oil
- In a large mixing bowl, gradually stir water into masa harina until dough forms a ball that can be handled.
- Place the grated cheese into a bowl.
- Divide dough into about 25 pieces. Roll each into a ball. Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc. Be careful that the filling doesn't spill out.
- Heat a heavy, wide-bottomed or flat skillet until hot. Brush with oil and cook pupusas on each side 4-5 minutes until a pale golden-brown. The outside should be firm.
- Pupusas can be made plain or filled with any number of ingredients. Following are some of the most popular.
- Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella or Swiss cheese.
- Pupusas de Chicharrones: With a filling of fried pork rinds. If you can't find chicharrones, grind 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
- Pupusas de Frijoles Refritos: With a refried bean filling.
- Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
- Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
- Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
- Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.