Pupusas (El Salvadorian Grilled Cheese

• Vegan
• Gluten free

• Baking & Spices

  • 2 cups Masa harina
  • 1/2 tsp Salt

• Liquids

  • 1 1/2 cups Water

Found on zestuous.com

Description

Ingredients

• 2 cups masa harina
• 1 ½ - 1 ¾ cups warm water
• ½ tsp. salt
• 1 cup shredded pepperjack cheese
• ½ cup cotija cheese
• 1 lb. pork butt roast
• 1 cup water
• 3 garlic cloves, chopped
• 1 tsp. salt
• 8 cherry tomatoes
• 1/4 of an onion
• 1 tablespoon canned green chiles
• 1 cup grated pepperjack cheese
• ¼ cup cotija cheese
• 3 cups water
• 1 8-oz. bag shredded cabbage
• 2 tablespoons lime juice (juice of one lime)
• 1 tablespoon sriracha
• 1 tablespoon olive oil
• 1 tsp. sugar
• ½ tsp. salt
• ¼ cup water
• ½ cup grated carrot
• ¼ cup grated onion

Directions

• In a large bowl, mix the masa, salt and 1 ½ cups water together with your hands to make a dough.
• Dump the dough onto the counter. If you press it and it cracks, you need to knead in more water.
• You’ll know you have enough water when you press it and it looks smooth.
• Break off a handful of dough and roll it into a ball.
• Slightly flatten the ball and make an indention in the dough.
• Add about a tablespoon of filling.
• Fold the dough like a taco and press together.
• Fold in the opposite ends and press together.
• Set the dough on the counter and press the dough together to cover the filling.
• Carefully flatten it out into a ¼-inch thick disc. Don’t press too hard or the filling will poke through the dough.
• Continue with the remaining dough.
• Heat a skillet or griddle over medium to medium-high heat. Place pupusas on the skillet in a single layer. Cook for 5 minutes, until brown.
• Flip. Continue cooking 5 more minutes.
• Remove from skillet and cook remaining pupusas.
• Serve with a side of curtido.
• Combine the cheese in a medium bowl and use as a filling for pupusas.
• Chop the pork into 1-2-inch cubes
• Add the pork, water, garlic and salt into a large pot. Cook over medium heat for 30 minutes.
• While the pork is cooking, prepare the salsa.
• In a food processor, chop the tomatoes and onion.
• Place the salsa into a large bowl and add the green chiles. Stir to combine.
• Back on the stove, turn the heat to medium-high for 10 minutes to allow the liquid to boil off.
• Reduce the heat back to medium and cook, stirring occasionally for 5 minutes to brown the fat.
• Place the meat in a food processor.
• Pulse 8-10 times to chop the meat.
• Add the chopped meat to the salsa bowl along with the cheeses and mix with your hands.
• Use the prepared chicharrón as filling for pupusas.
• Place the water in a microwave-safe pitcher and microwave for 3 minutes. Place the cabbage in a large bowl and pour the water on top. Let it rest for 3 minutes.
• Drain the water from the cabbage using a colander.
• In the bowl, whisk together the lime juice, sriracha, olive oil, sugar, salt and water.
• Place the cabbage back in the bowl and mix in the carrots and onion.
• Pour the mixture into a Ziploc bag. Press out the air and seal so the cabbage ferments in the liquid. The longer it sits, the better the flavors will be.
• Serve alongside the pupusas.