Pupusas

By devogirl

You’ll be shocked too when you see how easy these are to make in no time flat and each one costs mere pennies compared to the $2 I spend on the ones at our market.

**After step 4, place on sheet tray and freeze for 30 minutes or until frozen then transfer to a ziploc bag label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 5-6.

Ingredients

• 2 Cups Masa Harina (corn flour)(Make sure to buy masa harina (sold at most groceries) which is different from cornmeal)
• 1 1/2 Cups Water
• 1/2 Tsp Salt
• 1/3 Cup Cheese, shredded (I used a mexican blend of cheeses)
• Oil
• Serve with guacamole, sour cream, salsa or vinegary coleslaw

Preparation

Step 1

1. Combine the masa, water and salt in a bowl and stir to combine into a dough.
2. Divide the mixture into 6 balls and flatten each one into a 3 inch disk.
3. Place 1 tbsp of shredded cheese in the center of the disk and carefully fold in the edges to enclose the cheese.
4. Flatten the disk, covering the cheese and form into 1/4 inch thick disks (about 5-6 inches across).
5. Heat 2 tbsp of oil in a large saute pan. Add 2-3 pupusas at a time and cook for 4-5 minutes on each side for a total of 8-10 minutes.
6. Serve with any of the above accompaniments.