Pupusas de Queso (Cheese-Stuffed Tortillas)

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

This dish, from El Salvador, is traditionally served with Salsa Roja & a cabbage relish, known as Curtido.

Servings: 8 pupusas

2 c. harina

pinch of salt

1½ c. water

1 c. grated Queso Fresco OR Farmer's Cheese

1 tbsp. olive oil

Mix Maseca, salt, & water together in bowl & knead till Playdough-like dough is formed. (Add more water if dough is too dry; add more Maseca if it's too wet.).

Form dough into 8 balls about 2-in. in diameter with wet hands.

Make indentation in one of the balls with thumb, forming a small cup.

Fill the "cup" with cheese; then wrap dough around it to seal in cheese.

Pat dough down to form round disk about ¼-in. thick.

Repeat steps 3 to 5 with remaining dough balls.

Fry each side of Pupusa in lightly oiled skillet.

SOURCE: Catholic Relief Services Rice Bowl (2017 ed.)

Servings: 8 pupusas

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