Instructions:

  • 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).
  • Shape and Stuff: With your thumb, carve a small indentation into the dough ball. Stuff it with about 2-3 teaspoons of shredded Jack cheese. If the hole is gaping, pinch off some more dough to securely seal the cheesy treasure within.
  • Keep ‘em Moist: As you form more stuffed masa balls, keep the finished ones under a damp tea towel to maintain their moisture.
  • Heat it Up: Preheat your griddle or skillet to medium heat and drizzle it with some oil.
  • Press and Cook: Use your palms to flatten the filled dough ball, shaping it into a thick tortilla with a diameter of roughly 3 inches and a 1/2-inch thickness. Alternatively, a tortilla press can also be used.
  • Golden Magic: Fry each shaped pupusa until they turn a light golden color, approximately 3 minutes per side. Add more oil as you go along, if needed.
  • Serve Hot and Crispy: Relish them as-is or pair with a tangy curtido slaw and/or a mild red salsa.

Notes:

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