Pupusas de Queso con Barbacoa
Pupusas de Queso con Barbacoa are a flavorful twist on the classic Salvadoran favorite. These thick, griddled corn cakes are filled with melty mozzarella and Monterey Jack cheeses, plus tender, savory barbacoa for an extra-rich bite. The masa is soft, pliable, and lightly crisped on the outside, encasing a cheesy, meaty center that’s pure comfort food.Perfectly paired with curtido and mild red salsa, these pupusas are best enjoyed hot off the griddle. Whether you're hosting a pupusa night or meal prepping for the week, this recipe is satisfying and crowd-pleasing.
Ingredients
- 4 cups Maseca corn masa flour
- 3 cups water
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup barbacoa
- 2 tbsp neutral oil and/or water, for shaping the pupusas
Instructions
- In a large bowl, add the corn masa flour and gradually incorporate the water while kneading until the dough is soft, smooth, and pliable—not overly sticky. Add more water or masa as needed to adjust the consistency.
- In a separate bowl, mix the Monterey Jack, mozzarella, and barbacoa until well combined.
- Take a portion of masa slightly larger than a golf ball and flatten it into a small disk.
- Add about 2 tablespoons of filling into the center, then gently fold the edges over to encase the filling and form a ball.
- Flatten the ball back into a thick tortilla shape using your hands, with a little oil or water to prevent sticking.
- Cook the pupusas on a hot comal, griddle, or skillet for 3 – 5 minutes on each side, or until golden brown and slightly crisp on the surface.
- Repeat the process with the remaining masa and filling.
- Serve hot with curtido and mild red salsa.
- Enjoy!
Notes
- If the masa cracks when shaping, your dough may need a bit more water
- Use a damp towel to cover the masa while working to prevent it from drying out
- Reheat leftover pupusas in a hot skillet for best texture—avoid the microwave if possible
- These freeze well before cooking—just shape and freeze in a single layer, then transfer to a bag for longer storage
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