Pupusas De Queso Cheese Stuffed Tortillas Recipes

SALTY PAPUSAS

Steps:

• You will also need 1 cup of your filling of choice (see variations).
• 1. In a large bowl, mix together the masa harina and water and knead well.
• 2. 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.).
• 3. Cover and set aside to rest for 5 to 10 minutes.
• 4. Roll the dough into a log and cut it into 8 equal portions.
• 5. Roll each portion into a ball.
• 6. Press an indentation in each ball with your thumb.
• 7. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it.
• 8. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
• 9. Line a tortilla press with plastic and press out each ball to about 5 or 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.
• 10. Heat a greased skillet over medium-high flame. Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done.
• 11. Serve with curtido and salsa roja.
• 12. VARIATIONS.
• 13. This recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4 to 6 pupusas depending on size.
• 14. Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
• 15. Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
• 16. Pupusas de Frijoles Refritos: With a refried bean filling.
• 17. Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
• 18. Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
• 19. Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
• 20. Other Fillings: Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.
• 21. Note: The pupusa is so fundamental to the cuisine of El Salvador that the country has even declared November 13th "National Pupusa Day.".

PUPUSAS DE QUESO (CHEESE-STUFFED TORTILLAS)

Steps:

• Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
• Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
• Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

HOW TO MAKE PUPUSAS

Steps:

• Add the Maseca and salt to a mixing bowl and mix well.
• Slowly add the warm water to the bowl and mix with your hand until you have a moist and soft dough.
• Divide the dough into 6 even sized balls.
• Cut through the sides of a ziploc bag making a flap. Then put one of the dough balls inside the bag.
• Use a heavy pot to flatten the ball.
• Put as much cheese that will fit on top of the flattened ball.
• Fold the dough as if making an empanada. Use the plastic bag to help you do this.
• Shape it back into a ball. Use the bag to help you do this.
• Put the flap back over the ball and flatten again. It shouldn't be thin like a tortilla. They should be thick.
• Heat up a skillet over medium heat.
• Coat the pot with enough oil to keep the pupusa from sticking.
• Once the oil is hot add the pupusa and cook for 3-4 minutes. Then flip and cook for an additional 3-4 minutes or until the pupusa is nicely browned and cooked through.
• Transfer the pupusa to a paper towel lined plate and repeat the above steps with the remaining five balls.
• Add more oil as needed to keep the pupusas from sticking.

PUPUSAS DE QUESO (SALVADORAN CHEESE-STUFFED TORTILLAS)

Steps:

• Thinly shred the cabbage and place in a large bowl. Toss in the carrots and onion.
• Add the apple cider vinegar and water, then season with oregano, salt, brown sugar, and red pepper flakes. Stir to combine, cover, and refrigerate for at least 2 hours to overnight.
• In a blender, combine the tomatoes, onion, cilantro, jalapeño, garlic, worcestershire sauce, and salt. Blend until smooth. Adjust salt if needed and refrigerate until ready to use.
• In a large bowl, combine the masa harina and water with your hands to form a smooth, pliable dough. If too sticky to form, mix in a little more masa harina. If too dry and begins to crack when formed, add a little more water.
• Divide the dough into 6 equal pieces. Form one piece into a flattened circle. Add about 2-3 tablespoons of the cheese to the center, leaving room around the edges. Form the edges together over the filling and gently roll in a ball to seal.
• Lightly press the ball, working around the center to form into a disc. Push between the hands and fingers, back and forth, to form a circular, filled pupusa about 1/2 inch thick. Repeat with remaining dough and cheese.
• Place a large skillet over medium heat. Once heated, lightly oil and add 1-2 pupusas, depending on the size of your pan. Cook until golden brown blisters form on the bottom. Flip and cook on the other side until the blisters form. Transfer to a plate and repeat with remaining pupusas.
• Serve the pupusas hot with the prepared curtido and salsa roja.

PUPUSAS: STUFFED CORN TORTILLAS

Steps:

• Gather the ingredients.
• In a large bowl, mix the masa harina with the water and salt, stirring well. Add more water if necessary to obtain a soft dough that does not crack around the edges when flattened.
• Let the dough rest, covered with plastic wrap, for about 15 minutes.
• If using the refried beans and/or the chicharrón, place in a blender or food processor and process until smooth. The consistency should be like a paste.
• Divide the dough into about 6 pieces.
• Lightly oil your hands to keep the dough from sticking to them (just a small amount of vegetable oil will do). Form each piece of dough into a ball, then make an indentation in the ball.
• Place the grated quesillo, beans, chicharrón, or a combination of fillings in the indentation, and carefully wrap dough around the filling to seal.
• Flatten the ball into a disk, about 1/4 inch thick, being careful to keep the filling from leaking out of the edges. This can take a little practice.
• Wipe a very small amount of oil onto the surface of a heavy skillet ( cast iron works well). Heat the skillet over medium heat, and place the pupusas in the skillet.
• Once the bottoms of the pupusas are browned, about 2 to 3 minutes, flip over and cook for another 2 to 3 minutes.
• Remove from the heat and serve warm with a side of pickled cabbage slaw ( curtido ) and tomato sauce ( salsa roja ) if desired.
• Enjoy.