Pupusas de Queso (Salvadoran Cheese Pupusas)
Pupusas are a traditional Salvadoran dish made of thick, stuffed corn tortillas, often filled with cheese, beans, pork, or a variety of other ingredients. Pupusas de Queso are the classic version, filled simply with cheese (typically queso fresco or melting cheese) and sometimes accompanied by a side of curtido (a tangy, pickled cabbage slaw) and salsa roja (a mild tomato-based sauce).
Making pupusas is an enjoyable and hands-on experience, and they are perfect for serving as an appetizer, a snack, or as part of a larger meal.
Here’s how to make Pupusas de Queso from scratch!
Ingredients:
For the Pupusa Dough (Masa):
- 2 cups masa harina (corn flour for tortillas, like Maseca)
- 1 1/2 cups warm water (or as needed)
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil (optional, for extra softness)
For the Filling:
- 2 cups grated cheese (traditionally queso fresco or queso blanco, but you can use mozzarella or a melty cheese blend)
- 1/4 cup crumbled cotija cheese or any other salty cheese (optional, for extra flavor)
For the Curtido (Optional but Recommended):
- 1/2 small head of cabbage, finely shredded
- 2 medium carrots, peeled and shredded
- 1/2 small onion, thinly sliced
- 1-2 jalapeños or other chili peppers, thinly sliced
- 1 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup water
For the Salsa Roja (Optional):
- 2 medium tomatoes
- 1/4 cup water
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1 small chili (such as jalapeño or serrano, optional)
- Salt and pepper to taste
Instructions:
1. Make the Dough (Masa):
- In a large bowl, combine the masa harina, salt, and vegetable oil (if using).
- Gradually add the warm water, mixing with your hands or a spoon until the dough comes together. The dough should be soft but not sticky. If it feels too dry, add a little more water, one tablespoon at a time. If it’s too wet, add a bit more masa harina.
- Once the dough is smooth and pliable, cover it with a damp cloth and let it rest for about 15-20 minutes.
2. Prepare the Curtido (Optional but Traditional):
- In a medium bowl, combine the shredded cabbage, shredded carrots, sliced onion, and sliced jalapeños.
- In a separate bowl or jar, mix the vinegar, water, salt, and sugar. Stir to dissolve the sugar and salt.
- Pour the vinegar mixture over the vegetables and toss to combine. Let it sit at room temperature for about 1-2 hours for the flavors to meld, or refrigerate overnight if you prefer.
3. Make the Salsa Roja (Optional):
- For the salsa, bring a small pot of water to a boil and add the tomatoes. Let them simmer for 5-7 minutes, or until the skin begins to peel away. Drain and let them cool slightly.
- Peel the tomatoes and blend them in a blender or food processor with onion, garlic, chili, and water until smooth.
- Season the salsa with salt and pepper to taste. You can also add a pinch of sugar if the tomatoes are too acidic.
- Heat the salsa in a small saucepan over medium heat for about 5-10 minutes, until it thickens slightly.
4. Assemble the Pupusas:
- Divide the masa dough into small balls, about the size of a golf ball (around 12-14 balls, depending on the size of your pupusas).
- Take a ball of dough and flatten it into a disk, about 4-5 inches wide, using your hands or a rolling pin (if you want them extra thin, use parchment paper to prevent sticking).
- Place a generous amount of grated cheese (and any extra crumbled cotija cheese if using) in the center of the dough disk.
- Carefully fold the edges of the dough over the cheese, sealing the edges to form a ball again.
- Gently flatten the ball back into a disk, being careful not to let the cheese spill out. If the dough cracks, pinch it together gently. Repeat for the remaining dough balls.
5. Cook the Pupusas:
- Heat a griddle or non-stick skillet over medium heat. If you’re using a griddle, you can lightly grease it with a little oil, but it’s not necessary.
- Place the formed pupusas onto the griddle and cook for about 2-3 minutes per side, or until golden brown and crispy. The cheese inside will melt, and the outside will get slightly crispy.
- You can also press the pupusas slightly with a spatula to ensure they cook evenly and get a nice golden color on both sides.
6. Serve:
- Serve the pupusas hot, accompanied by the curtido and salsa roja on the side.
- To eat, simply top the pupusa with the tangy curtido and drizzle some salsa roja for extra flavor. You can also enjoy them on their own with a squeeze of lime.
Tips for Success:
- Masa Consistency: If the masa sticks to your hands while forming the pupusas, you can dip your hands in a little bit of water to prevent it from sticking.
- Cheese: For the best result, use a soft, melting cheese like queso fresco, queso blanco, or even mozzarella. You can mix the cheese with a bit of cream or butter for a richer filling.
- Varieties: You can experiment with different fillings for your pupusas, such as refried beans, ground beef, pork, or spinach.
- Freezing: If you make extra pupusas, you can freeze them. Lay them out in a single layer on a baking sheet, freeze them until solid, then transfer them to a freezer bag. To reheat, cook them straight from the freezer on a griddle or skillet until heated through.
Storage:
- Refrigeration: Leftover pupusas can be stored in the fridge for 2-3 days in an airtight container. Reheat them on a hot griddle or in a skillet to restore their crispiness.
- Freezing: Frozen pupusas can be stored for up to 3 months. Reheat them directly from frozen in a hot skillet for about 5-7 minutes per side.
Pupusas de Queso are a delicious and satisfying meal, perfect for any occasion, from casual family dinners to festive gatherings. Whether served with tangy curtido or a zesty salsa roja, these pupusas will definitely become a family favorite!
