Salvadoran Stuffed Masa Cakes
Salvadoran Stuffed Masa Cakes is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Toss together cheese, beans, pork rind, and 1/2 teaspoon salt in a large bowl with your hands, then press mixture firmly into 16 (1 1/2-inch) balls (for filling).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToss together cheese, beans, pork rind, and 1/2 teaspoon salt in a large bowl with your hands, then press mixture firmly into 16 (1 1/2-inch) balls (for filling).
Combine tortilla flour, water, and 1/2 teaspoon salt in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. (Dough should be moist but not sticky.
If necessary, knead a little more tortilla flour or water into dough.).
Flatten 1/4 cup dough between moistened palms into a 4-inch disk.
Wrap disk around a ball of filling, enclosing it, and form into a smooth ball.
Reflatten between your palms into a 4-inch disk (1/2 inch thick; filling should remain hidden).
Put on a tray lined with plastic wrap and cover with plastic wrap to prevent drying.
Make 15 more pupusas.
Heat a comal or large (2-burner) griddle over medium-low heat until hot, at least 2 minutes.
Brush lightly with oil, then cook pupusas in batches, turning and pressing lightly with a metal spatula every 2 to 3 minutes, until crusty and browned in spots (some cheese may ooze out), 10 to 12 minutes total per batch.
Serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.