PUPUSAS DE QUESO (CHEESE-STUFFED TORTILLAS)
An El Salvadoran treat, these homemade tortillas stuffed with cheese are great with a traditional coleslaw called curtido. To serve, slice open one side of a pupusa, and spoon curtido into the opening. Farmer's cheese or mozzarella can be substituted for queso blanco.
Provided by Jenny
Categories Appetizers and Snacks Cheese
Time 40m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 46.8 g, Cholesterol 19.9 mg, Fat 7.3 g, Fiber 7.6 g, Protein 12.7 g, SaturatedFat 3.5 g, Sodium 85.3 mg
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- Mix masa harina and salt in a bowl. Add the hot water, starting with 1 1/2 cups and mix until all the masa is moistened and a fluffy dough forms. (Add more water if necessary.) Cover and let stand for 15 minutes.
- Dip your hands into some water to keep the dough from sticking to your hands (and to help hydrate the dough if it crumbles as you shape it, meaning it’s too dry). Pinch off about a golf ball size (roughly 2 Tbsp) of dough and shape into a ball. Form an indentation in the dough ball with your thumbs. Place about 2-3 tsp of cheese into the hole. Pinch a little more dough as needed to cover the hole and seal the filling in the dough ball.
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