Equipment

• Large griddle, comal, or heavy skillet
• Mixing bowls (one large for masa, one for filling)
• Spoon or spatula for mixing
• Measuring cups

Ingredients

• 4 cups corn masa flour (such as Maseca)
• 3 cups water (approximate; see notes)
• 1½ cups shredded Monterey Jack cheese
• 1½ cups shredded mozzarella cheese
• 1 cup refried red or black beans
• 2 tbsp neutral oil and/or extra water to keep hands moist while shaping

Instructions

1. In a large mixing bowl, place the corn masa flour. Begin adding the water gradually—about 1 cup at a time—while kneading the dough with your hands. For 4 cups of masa flour you will typically need about 3 cups of water, but absorbency varies by brand and humidity. Aim for a dough that is soft, pliable, and slightly moist but not sticky.
2. Once the dough comes together, knead it for a few minutes until smooth. Cover and let the dough rest for 10–15 minutes so the masa fully hydrates; this improves texture and prevents cracking when shaping.
3. Meanwhile, prepare the filling: in a separate bowl, mix the shredded Monterey Jack and mozzarella with the refried beans until evenly combined. The beans help bind the cheese and add creamy flavor. If your refried beans are very stiff, soften them slightly with a splash of water.
4. Portion the dough: scoop a piece slightly larger than a golf ball. Roll it into a ball, then flatten it into a thick disc with your palm. Place roughly 2 tablespoons of the filling in the center of the disc.
5. Carefully fold the edges of the dough over the filling, bringing them together to enclose the mixture, and re-form into a ball. Press gently between your palms to flatten into a thick, round pupusa about ¼–½ inch thick. If the dough cracks, press edges back together and smooth with slightly damp hands.
6. Preheat a griddle, comal, or heavy skillet over medium heat until hot. Lightly oil the surface if desired. Cook each pupusa for 3–5 minutes per side, adjusting time so the outside turns golden brown and slightly crisp while the inside melts. Flip carefully with a spatula to avoid tearing.
7. Transfer cooked pupusas to a plate and keep warm while you finish the batch. Serve immediately with curtido (a lightly fermented cabbage slaw) and a mild red salsa for a traditional pairing.
8. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on a hot skillet or griddle for best texture; avoid microwaving if you want to maintain a slightly crisp exterior.

Notes & Tips

• Hydration matters: The dough should feel like soft playdough—moist but not sticky. Resting the dough 10–15 minutes after mixing allows the masa to fully absorb the water and makes shaping easier.
• Keep hands damp or lightly oiled: Lightly wetting your hands with water or rubbing a tiny amount of neutral oil on your palms prevents the masa from sticking as you shape each pupusa.
• Don’t overfill: Use about 2 tablespoons of filling per pupusa. Too much filling can cause the dough to tear or leak while cooking.
• Heat control: Cook on medium heat so the exterior becomes golden without burning while the cheese fully melts inside. If the griddle is too hot, the outside will brown before the filling is warm.
• Cheese options: Monterey Jack and mozzarella give a nice melt and mild flavor. You can substitute similar melting cheeses, but adjust salt and moisture as needed.