6 cups hot water (it must be hot—this is what makes the dough come out softer, with a better texture)
5 1/2 cups instant corn masa flour (masa harina, e.g. Maseca)
a little oil, for shaping
Directions
In a bowl, pour in the 6 cups of hot water. Add the 5 1/2 cups of masa harina.
With clean hands, knead the masa until it is completely free of lumps. The perfect texture is not hard, but not too wet either—soft and smooth.
To form each pupusa, wet your hands well with a little oil. Take a ball of masa and, using your knuckles and fingertips, press a well into the center to hold the filling.
Add your filling, then bring the masa up and over the top to seal it, pinching off any excess so the pupusa doesn't come out too thick.
Round the ball back up before patting it flat between your palms, then griddle.
This is the masa (dough) recipe only—the creator's filling is in a separate video. Hot water is the key to a soft, non-cracking dough. Method transcribed from the video (Spanish) and cleaned. From Dilia Avila on Instagram.
