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Salvadoran Stuffed Masa Cakes

These authentic Salvadoran pupusas are the ultimate comfort food, offering a satisfying combination of golden corn masa and a rich, melted centre. Traditionally served as a staple street food, these thick, hand-stuffed corn tortillas are filled with a savoury blend of grated mozzarella, kidney beans, and salty pork rind. The contrast between the crisp, slightly charred exterior and the gooey, cheesy middle makes them a versatile dish for any time of day.

As a high-protein option, these stuffed masa cakes provide a balanced and filling meal that is naturally gluten-free. They are best enjoyed hot from the frying pan, paired with a zesty, vinegar-based Salvadoran coleslaw to cut through the richness. Whether you are looking for a weekend lunch or a hearty snack, this homemade version brings the vibrant flavours of Central American cuisine straight to your kitchen.

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Ingredients for Salvadoran Stuffed Masa Cakes

  • 230g fresh mozzarella, coarsely grated (475ml )

  • 240ml cooked small red beans or kidney beans, rinsed and drained if canned

  • 150g finely chopped chicharrón (fried pork rind)

  • 950ml corn tortilla flour (masa harina)

  • 725ml water at room temperature

  • Accompaniment: Salvadoran Coleslaw

Toss together cheese, beans, pork rind, and 1/2 teaspoons 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 teaspoons 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 60ml 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.

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