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Freshly made homemade masa cheese pupusas on a griddle

Classic Homemade Masa Cheese Pupusas with 10 Flavor Twists

Enjoy homemade masa cheese pupusas with 10 delicious flavor twists, from classic bean and cheese to spicy chorizo and jalapeño popper. These versatile and customizable pupusas are a delightful and satisfying meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 pupusas
Calories 350 kcal

Equipment

  • large bowl
  • damp cloth or plastic wrap
  • comal
  • cast-iron skillet
  • non-stick pan

Ingredients
  

For the Masa Dough:

  • 2 cups masa harina (look for "para pupusas" if available, otherwise regular masa harina for tortillas)
  • 1 ½ to 2 cups warm water (adjust as needed)
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil (optional, for softer dough)

Basic Cheese Filling:

  • 2 cups shredded Oaxaca cheese, mozzarella, or a blend of Monterey Jack and cheddar (Oaxaca is traditional and melts beautifully)

Flavor Twist Fillings (Choose your favorites from the 10 ideas!):

  • ½ cup refried beans (well-mashed)
  • ½ cup cooked and crumbled chorizo sausage
  • ¼ cup finely diced pickled jalapeños
  • 2 tablespoons cream cheese
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon chopped fresh cilantro or parsley
  • ¼ cup roasted poblano peppers (diced)
  • ¼ cup corn kernels
  • ½ cup wilted and squeezed dry spinach
  • ¼ cup crumbled feta
  • ½ cup finely chopped sautéed mushrooms
  • 1 teaspoon fresh thyme
  • ¼ cup finely chopped Kalamata olives
  • 2 tablespoons sun-dried tomatoes (chopped)
  • ½ cup mashed cooked sweet potato
  • ¼ cup cooked black beans
  • ¼ cup finely diced fresh pineapple
  • 1 tablespoon minced habanero (use sparingly!)

For Frying:

  • 2-3 tablespoons vegetable oil or lard for cooking

For Serving:

  • Curtido (fermented cabbage slaw)
  • Tomato salsa (salsa roja)

Instructions
 

Prepare the Masa Dough:

  • Combine masa harina and salt, then gradually add warm water and mix to form a soft, pliable dough; adjust water or masa as needed.
  • Knead for 2-3 minutes, then cover and let rest for 10-15 minutes to hydrate.

Prepare Your Fillings:

  • While the masa rests, prepare your chosen flavor twist ingredients by finely chopping or mashing them.
  • Combine each flavor twist ingredient with a portion of the shredded cheese in separate bowls.

Shape the Pupusas:

  • Lightly oil your hands, take a golf-ball-sized piece of masa dough (about ¼ cup), and roll it into a sphere.
  • Press a deep indentation into the center of the masa ball with your thumb to form a cup or pocket.
  • Spoon 1-2 tablespoons of your chosen cheese filling into the pocket.
  • Gently bring the edges of the masa dough over the filling, pinching to seal completely, then reform into a smooth ball.
  • Gently flatten the filled ball between your palms into a disc about ¼ to ½ inch thick and 4-5 inches in diameter, being careful not to burst the filling.

Cook the Pupusas:

  • Heat a comal, cast-iron skillet, or non-stick pan over medium heat with a little oil.
  • Place pupusas on the hot griddle and cook for 5-7 minutes per side until golden brown and hollow-sounding when tapped.

Serve Hot:

  • Remove from the griddle and serve immediately.

Notes

Experiment with different cheese blends for varied flavor and melt. For an extra crispy pupusa, increase the oil slightly during frying. Serve with plenty of curtido and your favorite salsa for an authentic experience.