Hope McCarthyComment

Salvadoran Chile Cheese Pupusas

Hope McCarthyComment
Salvadoran Chile Cheese Pupusas

INGREDIENTS

  • 4 cups masa harina (corn flour)

  • 2 tsp kosher salt

  • 3 cups cold water

  • 10 oz Oaxaca or Monterey Jack cheese, grated

  • 7 oz canned diced green chiles

  • 1 tsp garlic powder

  • 1/2 tsp ground cumin

  • 1/2 tsp paprika

INSTRUCTIONS

  1. In a large bowl, whisk together masa harina and salt.

  2. Pour in cold water and mix with hands until combined. It should be the consistency of clay.

  3. In another bowl combine cheese, chiles and spices.

  4. Roll dough into a golf ball sized ball and then pat flat in your palm. Dip fingers in water if dough is sticking to your hands.

  5. Spoon 1 tbsp of cheese mixture into the middle of the dough.

  6. Pinch sides of dough over the cheese and re-roll into a ball.

  7. Place ball onto a sheet pan covered in parchment paper and press flat. It’s okay if some of the cheese peeks out, just try to cover it back up.

  8. Heat a non-stick pan or skillet to medium heat and brush with vegetable oil.

  9. Fry pupusas for 2-4 minutes on each side until slightly browned and crispy.

This is a great appetizer or can be served as a main dish with a side salad. Recipe makes about 30 pupusas. I like to freeze them and pull them out for a quick dinner or snack.