Step 1

Add the masa, water, and salt to a large bowl. Stir together. Start kneading with your hands until a soft, smooth, moist dough forms. You may need to add a little more water, up to ¼ cup. You know it is ready when you can gently pinch some together and it doesn’t crack.

Step 2

Cover the bowl and let the dough rest for 15 minutes.

Step 3

In a small bowl, toss together the mozzarella and queso fresco, set aside.

Step 4

Divide the dough into 8 equal portions. I like to weigh them to make sure they are the same size, but you can eyeball it.

Step 5

Take one of the dough portions and pat it into a large disc in your hands. Add 1/8th of the cheese mixture to the center. Fold and pinch the dough over the cheese. Roll into a ball.

Step 6

Gently pat and press the ball into a round disc about 1/4th inch thick. Repeat with the remaining dough and cheese. Keep any dough you are not working with covered so it doesn’t dry out.

Step 7

Heat a griddle over medium heat. Once hot, spray with cooking spray. Cook for about 5-6 minutes per side until golden brown and slightly charred. Place on a wire rack while you are cooking the remaining pupusas. Serve immediately.