Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador and I personally love them because I enjoy the corn flavor of the masa dough. If you ever have any leftover refried beans, you can use that to stuff pupusas. At my local Salvadorian restaurant they serve pupusas with a curtido, which is a pickled cole-slaw, and salsa roja. However, you can top it with your favorite salsa and even some crema fresca.
INGREDIENTS (makes 5 to 6 pupusas)
- 2 cups Masa harina
- 1 cup warm water
- 1 cup grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination of any of these cheeses
- In a large bowl, mix together the masa harina and water and knead well. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest for 10 minutes.
- Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
- Press an indentation in each ball with your thumb. Put about 1 tablespoon of cheese filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
- Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
- Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja.