1/3cupcheese, shredded (I used a mexican blend of cheeses)
oil
Instructions
Combine the masa, water and salt in a bowl and stir to combine into a dough.
Divide the mixture into 6 balls and flatten each one into a 3 inch disk.
Place 1 tbsp of shredded cheese in the center of the disk and carefully fold in the edges to enclose the cheese.
Flatten the disk, covering the cheese and form into 1/4 inch thick disks (about 5-6 inches across).
Heat 2 tbsp of oil in a large saute pan. Add 2-3 pupusas at a time and cook for 4-5 minutes on each side for a total of 8-10 minutes.
Serve.
*Make sure to buy masa harina (sold at most groceries) which is different from cornmeal
To Freeze: After step 4, place on sheet tray and freeze for 30 minutes or until frozen then transfer to a ziploc bag label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 5-6.