Servings: 18
Cheese Pupusas with Barbacoa
Cheese Pupusas with Barbacoa bring a rich, comforting twist to the classic Salvadoran pupusa. Thick corn masa patties are filled with a melting blend of mozzarella and Monterey Jack cheeses and tender, seasoned barbacoa. The result is a soft, pillowy masa exterior with a gooey, savory center that pairs beautifully with tangy curtido and a mild red salsa.
This recipe is ideal for family dinners, small gatherings, or meal prepping: the dough is easy to make, the filling can be prepared ahead, and the shaped pupusas freeze well before cooking. Serve them straight from the griddle while hot for the best texture and flavor.
Total: 1 hour
Equipment
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Mixing bowl
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Plastic cutting board or work surface
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Long-handled spoon or spatula
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Griddle, comal, or heavy skillet
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Chef’s knife
Ingredients
- 4 cups Maseca corn masa flour (or similar instant corn masa)
- 3 cups water (room temperature), more as needed
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup prepared barbacoa, shredded or chopped
- 2 tbsp neutral oil and/or water, for shaping the pupusas
Instructions
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Combine the masa flour and water in a large bowl. Mix and knead until you have a soft, smooth, and pliable dough that is not overly sticky. The dough should hold together easily; if it is too dry and cracks, add a teaspoon of water at a time. If it is too sticky, add a little more masa flour.
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In a separate bowl, combine the shredded Monterey Jack, shredded mozzarella, and the prepared barbacoa. Mix well so the meat and cheeses are evenly distributed. Taste and adjust seasoning on the barbacoa if desired before filling.
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Portion the masa into pieces slightly larger than a golf ball. Keep the remaining dough covered with a damp towel to prevent it from drying out while you work.
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Flatten a portion of dough into a small disk in your hand. Place about 2 tablespoons of the cheese and barbacoa filling in the center.
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Carefully fold the dough edges up and around the filling to seal it, forming a smooth ball. Gently flatten the ball back into a thick disc or tortilla shape about 1/2 inch thick, using a little oil or water on your hands to prevent sticking.
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Heat a griddle, comal, or heavy skillet over medium heat. Cook the pupusas for 3 to 5 minutes per side, flipping carefully, until they are golden brown and slightly crisp on both sides and the cheese inside has melted.
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Repeat with the remaining masa and filling, keeping finished pupusas warm in a single layer on a plate or in a low oven if needed.
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Serve the pupusas hot with curtido (a pickled cabbage slaw) and a mild red salsa. These accompaniments add a bright, acidic contrast to the rich cheese and barbacoa filling.
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Enjoy immediately for best texture and flavor.
Notes
- If the masa cracks while shaping, the dough likely needs a bit more water—add a teaspoon at a time until it holds together smoothly.
- Keep the dough covered with a damp towel while you work to prevent drying and cracking.
- Reheat leftover pupusas in a hot skillet or on a griddle to restore crispness; microwaving can make them soft and rubbery.
- These pupusas freeze very well before cooking. Shape them, place them in a single layer on a tray to freeze, then transfer to a sealed bag for longer storage. Cook from frozen, adding a minute or two per side on the griddle.
- Make the barbacoa ahead of time and store it in the refrigerator; warm it slightly before mixing with the cheese so the filling melds evenly.
- Adjust the cheese ratio to taste—use more Monterey Jack for a slightly sharper flavor or more mozzarella for extra stretch.
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