Easy Salvadoran-Style Cheese Pupusas (8 Pieces)

Combine one cup (240ml) warm water and 1 tbsp olive oil in a small bowl to moisten your hands for shaping.

In a separate bowl mix 2 cups (232g) masa harina and 1/2 tsp salt, adding 1 1/2 cups (360ml) warm dough water gradually to form a soft dough.

If the dough cracks, add more of the measured dough water little by little, up to 1 3/4 cups (420ml) total, until moist and pliable but not sticky.

Divide the dough into eight balls. Lightly wet hands with the oil-water mixture and flatten each ball to an 8–10cm disc.

Divide about 142g shredded mozzarella into eight portions, place one in each disc and pinch the dough closed to completely seal the cheese.

Gently pat each filled ball into an 8–10cm round about 1.3cm thick and place on a parchment-lined tray.

Heat a nonstick skillet or griddle over medium-high and use the remaining 2 tbsp olive oil across cooking batches.

Cook pupusas without overcrowding for about 5–6 minutes per side until lightly brown on both sides, the masa center is cooked through and cheese is melted.

Let cool briefly to avoid burns from molten cheese, then serve two pupusas per person. If using optional toppings, divide 120g curtido, 60g crema and 2 tsp hot sauce among four.

Refrigerate leftovers within two hours and use within three days or freeze; reheat to 74°C in the center.