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My review
Pupusas de Queso (Cheese-Stuffed Tortillas)
Jenny
"An El Salvadoran treat, these homemade tortillas stuffed with cheese are great with a traditional coleslaw called curtido. To serve, slice open one side of a pupusa, and spoon curtido into the opening. Farmer's cheese or mozzarella can be substituted for queso blanco."
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Ingredients
40 m servings 297 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
- Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
- Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.
Nutrition Facts
Per Serving: 297 calories; 7.3 g fat; 46.8 g carbohydrates; 12.7 g protein; 20 mg cholesterol; 85 mg sodium. Full nutrition
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Reviews
Read all reviews 4153 Ratings
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Most helpful positive review
7/1/2008
The ingredients for the recipe are authentic but the method is not. You'll get the same results but if you can master the authentic way of prepare them, you'll be able to make them much faster. ...
Most helpful critical review
12/4/2007
This is a good basic pupusa recipe. Pupusas can be difficult to make at first but if you're patient they can be restaurant-quality. Just to clarify, "masa harina" is commonly sold as the brand ...
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7/1/2008
The ingredients for the recipe are authentic but the method is not. You'll get the same results but if you can master the authentic way of prepare them, you'll be able to make them much faster. ...
12/4/2007
This is a good basic pupusa recipe. Pupusas can be difficult to make at first but if you're patient they can be restaurant-quality. Just to clarify, "masa harina" is commonly sold as the brand ...
2/19/2011
Both parents are from El Salvador and my mom traditional shapes it by hand and inserts the cheese into it and flattens it back up. She doesn't layer it with cheese in between. The cheese will ...
1/4/2013
My mom's friend owns and operates a pupuseria in L.A. She shared with us that to keep the pupusas from drying out or being too dry she adds one tablespoon of baking powder to the masa harina bef...
2/7/2011
This gave me a good idea about what to do with the large amount of masa harina and queso fresco I happen to have. I found the proportion of flour and water off, and it is completely different fr...
5/22/2011
This gave me the idea for the base of what a pupusa is but the proportions don't work and the technique leaves you with a too-thick pupusa that doesn't cook all the way through without burning (...
12/15/2008
It is also traditional to use harina de arroz (rice flour) to make your dough.
11/23/2008
Added salt to the masa as well as some oil(next time I'm thinking manteca de puerco instead). The first few came out pretty dry(why we added the oil). Used queso cotija as one of the fillings, &...
6/27/2010
My husband is El Salvadoran the first half of his life so I am not. I wanted to make something near and dear to his heart and this worked. Thank you so much. BTW, I used fresh mozzarella and ...