Pupusas

americastestkitchen.com

Tina

subheading: GATHER YOUR INGREDIENTS:

2 cups (8 ounces) masa harina

½ teaspoon table salt

2 cups boiling water, plus extra water as needed

2 teaspoons vegetable oil, divided

2 ounces cotija cheese, cut into 2 pieces

8 ounces Monterey Jack cheese, cut into 8 pieces

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subheading: KEY EQUIPMENT:

12-Inch Nonstick Skillets

The Best Rimmed Baking Sheets

Food Processors

subheading: BEFORE YOU BEGIN:

For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Properly hydrated masa dough should be tacky, requiring damp hands to keep it from sticking to your palms. If the dough feels the slightest bit dry at any time, knead in warm tap water, 1 teaspoon at a time, until the dough is tacky. An occasional leak while frying the pupusas is to be expected, and the browned cheese is delicious. Feta cheese can be substituted for the cotija; if you can find quesillo, use 10 ounces in place of the cotija and Monterey Jack. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Properly hydrated masa dough should be tacky, requiring damp hands to keep it from sticking to your palms. If the dough feels the slightest bit dry at any time, knead in warm tap water, 1 teaspoon at a time, until the dough is tacky. An occasional leak while frying the pupusas is to be expected, and the browned cheese is delicious. Feta cheese can be substituted for the cotija; if you can find quesillo, use 10 ounces in place of the cotija and Monterey Jack.

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