2 cups (228g) masa harina, either white or yellow

Optional: 1 teaspoon chicken bouillon granules

1 teaspoon of salt

1 1/2 to 2 cups hot water

2 tbsp (28g) softened butter or lard

Cooking oil made from vegetables

To make the filling:

1 pound shredded mozzarella or Oaxaca cheese

Optional: 1 cup refried beans

Directions
Combine the masa harina, chicken bouillon (if using), and salt in a large mixing basin.

While mixing the dough with a rubber spatula, add the hot water a little at a time to avoid clumps. Don’t add all of the water at once because you might not need it all. It will gently absorb the liquid, so let it a few minutes to settle before adding more water if necessary. The dough should be slightly sticky and the consistency of play dough.

Incorporate the butter. Because the dough will be warm, the butter should easily combine. Make sure it’s properly spread throughout the dough with your hands or a spatula.

Divide the dough as follows:

When the dough is cool enough to handle, moisten your hands with a mixture of oil and cold water to prevent it from sticking to your hands.

Divide the dough in half, then cut each half into six pieces to make a total of 12 pupusas. Roll them into golf-ball-sized balls. Cover the dough balls with a damp cloth as you shape the pupusas to keep them from drying out.

Form the pupusas as follows:

With one hand, flatten a ball into a 3-inch disk. Make an indentation in the center with your thumb and add a tablespoon of beans (if using) and a heaping tablespoon of cheese. If you overdo it, the pupusa will overflow.

Gently fold the borders in around the filling to form another ball, then flatten it into a thin 3-inch disk. If your dough begins to crack, it may be too dry. Smooth the edges with wet hands.

Make the pupusas:

Over medium heat, heat a griddle, big nonstick skillet, or cast-iron pan. Repeat with each batch, adding a teaspoon of oil.

Place 2 to 3 pupusas (depending on the size of your pan) on the heated griddle and cook until the sides are golden and a spatula easily slides underneath, about 3 minutes per side. Serve hot.

ENJOY!