Ingredients:
For the Dough:
- 2 cups (228g) masa harina, white or yellow
- 1 teaspoon chicken bouillon granules (optional)
- 1/2 teaspoon salt
- 1 1/2 to 2 cups boiling water
- 2 tablespoons (28g) butter or lard, softened
- Vegetable oil, for cooking
For the Filling:
- 1 cup shredded mozzarella cheese or Oaxaca cheese
- 1 cup refried beans (optional)
Preparation:
Make the Dough: In a large mixing bowl, combine masa harina, chicken bouillon (if using), and salt. Gradually add boiling water while mixing with a rubber spatula to avoid clumps. Let the dough rest for a few minutes, adding more water if needed. The dough should resemble play dough in consistency. Mix in butter until evenly distributed.
Divide the Dough: Wet your hands with a mixture of oil and cold water to prevent sticking. Divide the dough into 12 equal pieces, rolling each into a golf ball-sized ball. Keep the dough balls covered with a damp cloth to prevent drying.
Shape the Pupusas: Flatten a dough ball into a 3-inch disk. Create an indentation in the center and add a tablespoon of refried beans (if using) and a heaping tablespoon of cheese. Fold the edges around the filling, reshape into a ball, and flatten into a thin 3-inch disk. Smooth any cracks with wet hands.
Cook the Pupusas: Heat a griddle or non-stick skillet over medium heat. Add a teaspoon of vegetable oil. Cook 2-3 pupusas at a time for 3 minutes per side, until golden and crispy. Serve warm and enjoy!
