Pupusas are El Salvador’s famous stuffed corn cakes. This sweet version has just three ingredients: masa, melty Oaxaca cheese and guava. Crisp and golden outside, gooey inside, and done in under 30 minutes.
Why this works
- Oaxaca cheese melts and stretches without getting oily.
- Guava gives a sweet-tart contrast, like a Latin-style cheese Danish.
- A medium-hot griddle (325°F) browns the outside before the filling leaks.
My tips
- The dough should feel like soft play-dough. If it cracks at the edges, knead in a little more water.
- Wet your hands lightly while shaping to stop sticking.
- Seal the edges well so the cheese stays inside.
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The story behind it
The inspiration for these Cheese & Guava Filled Papusa (s) is watching episodes of Diners, Drive-ins & Dives. I am sure I have seen it more than once but the episode I found is from the TORTILLA CAFE. I am also inclined to make gluten free recipes which papusas naturally are because they are made with corn flour.
A PAPUSA is a traditional El Salvadorian dish that stuffs a tortilla traditionally with savory fillings. The way these are put together lends itself to filling them with any ingredients you can dream up. The typical savory version is generally served as a main course. I decided that I wanted to try to serve them as an appetizer and filled them with a Mexican melting cheese and guava. My only prior experience with guava was when I made a BRAZILLIAN JELLY CAKE. This was a really good dessert.
If you are looking for guava, it is not easy to find. When, I made the cake, I had to find an Hispanic restaurant on the north side of Chicago. This time I found it at my local Mariano’s grocery store. So maybe you will have an easier time finding it as well.
These Cheese & Guava Filled Papusa are made using only 3 ingredients. How easy can it get. I am not counting water as an ingredient so maybe there are four ingredients. The corn meal – masa – is mixed with water. Once it is formed into dough, it is flattened out and filled with cheese and guava. Then, the dough is folded over the cheese and guava and flattened out so it can be grilled.
The cast of characters.
The forming of the dough with the masa and water.
Adding the cheese and guava filling to the dough.
The Cheese & Guava Filled Papusa plated.
Make ahead & storage
- Shape them ahead and keep covered in the fridge for a day, then cook.
- Cooked pupusas reheat well in a dry skillet.
Variations
- Savory: skip the guava and add refried beans or chopped jalapeño.
- Serve with curtido, a tangy cabbage slaw, for the classic pairing.
Questions people ask
Is it “papusa” or “pupusa”?
Pupusa.
Are pupusas gluten-free?
Yes, when made with corn masa (masa harina).
What kind of masa do I need?
Masa harina, the corn flour used for tortillas. Regular cornmeal won’t hold together.
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The Recipe
Cheese & Guava Filled Papusa
Ingredients
- 2 Cups Masa harina, corn flour for tortillas (not cornmeal)
- 2 Cups Water
- 6 Ounces Oaxaca Cheese
- 3 Ounces Guava
Instructions
- Combine the masa and water and knead until smooth. Let rest for a couple of minutes. Form into balls and flatten on the counter. Pick up the flattened dough in the palm of your hand. Place a piece of cheese and guava in the middle of the dough. Fold the dough over the cheese and guava. Flatten the cheese and guava filled dough on the counter. Complete this process until all the dough is used.Heat a skillet or hot plate. Spray with non-stick spray. Grill at 325 degrees for 2 – 3 minutes per side. You are looking to get a light browning on each side.Serve and enjoy!
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