Cheesy Pupusas
My probably not-quite-authentic version of the El Salvadoran pupusa, a corn flatbread filled with cheese.
Equipment
- Cast Iron Pan Or griddle, or something else flat and hot.
- Mixing Bowl
- Wire Rack
Ingredients
- 3 Cups Corn Flour Masa Harina
- 2 Cups Warm Water
- 1 Tsp Salt
- 1 Cup Shredded Mozzarella
- ½ Cup Queso Fresco
Instructions
- Combine the corn flour, salt, and water in a mixing bowl. Work it together until a dough ball forms. You want it to be soft, smooth, and moist, so add a bit more water if necessary, a tablespoon at a time.3 Cups Corn Flour, 2 Cups Warm Water, 1 Tsp Salt
- Cover the bowl and let it sit for about 15 minutes, to allow the moisture to soften the corn flour.
- In another bowl, mix together the shredded mozz and the crumbled queso. If you want to add other fillings, add it to this mixture. Set this aside.1 Cup Shredded Mozzarella, ½ Cup Queso Fresco
- Divide your dough ball into 8-10 portions.
- Working with one dough portion at time, pat them flat into large discs. Add about 1-2 tbsp of your cheese filling to the center of the disc. Fold in the edges and pinch them together to seal them closed. Use a bit of water to dampen your hands and make the dough sticky enough to seal nicely.
- Roll your sealed pupusa into a ball, then flatten it into a quarter-inch thick disc and set it aside. Repeat until all of your pupusas are prepared.
- Heat your cooking pan over medium heat and lightly grease it with some oil. Cook the pupusas for 5-6 minutes per side, until they're golden and crisp. If you're working in batches, take the completed pupusas and put them on a wire rack in a warm (not hot) oven to keep warm while you cook the whole batch.
- serve with your choice of toppings, like coleslaw, salsa, refried beans, or anything else you like.