• 2 cups of MASECA® corn masa flour
  • 1 ½ cups of water
  • 1 cup mozzarella cheese (grated)
  • 10.5 ounces of ground pork cracklings
  • Corn oil


  1. Mix MASECA® corn masa flour with grated cheese and add water. Knead with your hands until you have a soft and uniform dough.
  2. Divide masa in 6 or 8 balls; take a little oil with both hands, take a masa ball and pat with your hands to make a thick tortilla.
  3. Put some of the pork in the middle of the thick tortilla and cover with masa to form a masa ball again.
  4. Flatten the ball with your hands again to form the pupusa. Cook on a hot skillet on both sides for 3 minutes. Serve with prickled cabbage and carrots.

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