Pupusas De Queso Cheese Filled Pupusas Recipe 45

HOW TO MAKE PUPUSAS

Steps:

• Add the Maseca and salt to a mixing bowl and mix well.
• Slowly add the warm water to the bowl and mix with your hand until you have a moist and soft dough.
• Divide the dough into 6 even sized balls.
• Cut through the sides of a ziploc bag making a flap. Then put one of the dough balls inside the bag.
• Use a heavy pot to flatten the ball.
• Put as much cheese that will fit on top of the flattened ball.
• Fold the dough as if making an empanada. Use the plastic bag to help you do this.
• Shape it back into a ball. Use the bag to help you do this.
• Put the flap back over the ball and flatten again. It shouldn't be thin like a tortilla. They should be thick.
• Heat up a skillet over medium heat.
• Coat the pot with enough oil to keep the pupusa from sticking.
• Once the oil is hot add the pupusa and cook for 3-4 minutes. Then flip and cook for an additional 3-4 minutes or until the pupusa is nicely browned and cooked through.
• Transfer the pupusa to a paper towel lined plate and repeat the above steps with the remaining five balls.
• Add more oil as needed to keep the pupusas from sticking.

PUPUSAS DE QUESO (CHEESE-STUFFED TORTILLAS)

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.

PUPUSAS DE QUESO (CHEESE-FILLED PUPUSAS) RECIPE - (4/5)

Steps:

• Preparing the Corn Masa Dough: Place the corn masa flour in a shallow bowl. Mix in the water, 1 cup at a time, kneading by hand for about 10 minutes until the dough is moist and fluffy. If needed, add more water 1 tablespoon at a time. The dough can be prepared the day before, if covered and refrigerated. Making the Pupusas - Method 1: Divide the dough into 12 equal small balls. Divide the filling equally for the 12 pupusas. Take the dough ball in the palm of your hand, pushing the center of the ball with your fingers to make a well. Fill each pupusa with the cheese filling. When done, close the top by pushing and pinching the open space together, so that the end result will be a completely filled and sealed dough ball. Wet your hands, press and pat each ball between your palms and flatten into a thin dough round that is about 4 inches in diameter and ¼-inch thick. Make sure the edges are nice and thin, but be careful not to press too hard so that the filling does not spill out of the sides. Making the Pupusas - Method 2: Divide the dough into 24 equal small balls. Divide the filling equally for the 12 pupusas. With wet hands, press and pat each ball between your palms and flatten into thin dough rounds that are about 4 inches in diameter and ⅛-inch thick. Place the flattened rounds on top of plastic wrap, waxed paper, or a damp kitchen towel to prevent them from sticking to any solid surface. With your fingers or the back of a tablespoon spread the cheese filling evenly on the 12 flattened rounds. Cover these with the other 12 flattened rounds and seal the edges with your fingertips taking care that the edges are nice and thin. Cooking the Pupusas: Heat a non-stick griddle or large heavy skillet over a medium to high flame. Typically, once the pupusas are formed by hand, using either method, they are placed straight onto the skillet or griddle. If you set them aside before cooking, make sure to wet your hands and gently pick up each pupusa, and pat lightly between the palms of your hands. Gently place the pupusas on the hot surface and cook for about 5 minutes on each side, frequently turning them over to ensure even cooking. The pupusas are ready when they puff up and turn slightly golden. Serve with Curtido.

CHEESE PUPUSAS

Steps:

• In a large bowl, mix the salt well into the masa harina. With your hands, knead the water into the masa harina in a few additions; work in all the water evenly. The dough will feel like stiff mashed potatoes. Lay a 12-inch square of plastic wrap or a zip-lock on a smooth work surface.
• Divide the cheese into 9 equal piles. Roll a 2-ounce ball of dough in your hands, about the size of a golf ball, and pat it out in your hand to form a disc a little larger than your palm. (If the dough is very sticky, lightly moisten or oil your hands.) Pat a pile of cheese onto the masa, leaving just a little space around the edges (cup your hand slightly if it helps). Carefully close your hand to bring the edges of the disc closer, and use your other hand to pat and pinch it together to enclose the cheese in a rough ball. Patch any holes with a little more masa, but don't worry too much - cheese that leaks out will brown deliciously in the pan. Moisten or oil the plastic wrap, and pat out the pupusa on it, forming a disc about 4 inches wide. Repeat, forming a second pupusa.
• Heat a large nonstick sauté pan over medium heat, and very lightly grease it with oil. When the oil appears thin, lay the pupusas in the pan, and cook until richly browned in spots, about 4 minutes. (If you can fit 3 or 4 pupusas at a time in the pan, increase heat to medium-high.) It's O.K. if the cheese starts to bubble out. Flip the pupusas, and cook another 4 minutes, until they're browned and cooked through. Serve finished ones immediately with curtido, and repeat forming and cooking the remaining pupusas.

PUPUSAS DE QUESO (CHEESE-STUFFED TORTILLAS)

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.

PUPUSAS DE QUESO

Steps:

• In a large bowl, mix together masa and salt. Add water, a little bit at a time, until a soft, pliable, nonsticky dough is formed.
• Using damp hands, form dough into 2 1/2-inch balls. Flatten each ball into a 4-inch patty and place 1/4 cup cheese in the center of each. Fold sides of patties over cheese to enclose and reshape into a ball. Flatten each ball into another 4-inch patty.
• Preheat a griddle and lightly coat with oil. Place patties on skillet and cook, turning once, until golden brown, about 4 minutes per side. Serve immediately with curtido and salsa.

BEAN AND CHEESE PUPUSAS RECIPE BY TASTY

Steps:

• Make the curtido: In a large bowl, combine the cabbage, onion, carrots, and serrano, if using. Pour the boiling water over the vegetables and toss to combine. Let sit for 10 minutes, then drain.
• In a medium bowl or liquid measuring cup, whisk together the vinegar, oregano, and salt.
• Pour the vinegar mixture over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido and any leftover liquid in the bowl to an airtight jar or container. Chill in the refrigerator for at least 20 minutes, but ideally overnight. The curtido will keep in the refrigerator for up to 2 weeks.
• Make the refried black beans: Heat a large cast iron skillet over medium-low heat for about 5 minutes. Add the oil to the pan. Once hot, add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook for about 1 minute, until fragrant and softened.
• Add the black beans, along with their liquid, to the pan and increase the heat to medium. Add the salt. Mash the beans with a potato or bean masher, ensuring no beans are left whole. Cook for 7-10 minutes, stirring frequently, until most of the liquid has evaporated and the beans don't immediately flood the pan when you drag a spatula across the bottom. If you prefer a perfectly smooth consistency, use an immersion blender to purée the beans in the pan, or transfer to a blender and blend until smooth. Season with more salt to taste, then set aside to cool completely before making the pupusa dough.
• Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture; it should be elastic and not sticky. You may need to knead it for a few minutes.
• Assemble the pupusas: Once the beans have cooled completely, fold in the mozzarella cheese.
• Fill a small bowl with water and set it near your work station. Wet your hands as you work to keep the dough from sticking to your hands.
• Heat a large pan or griddle over medium-high heat for at least 5 minutes.
• While the pan heats, form the pupusas: Take a large, golf ball-sized portion (about 3½ ounces) of dough and roll into a ball, then flatten into an even round, using the fingers of your dominant hand to press the dough against the palm of your non-dominant hand (rather than smashing your palms together), about 5 inches in diameter.
• Fill the dough round with about 3 tablespoons of the bean mixture, or slightly less than the amount of masa used to make the disc. Gently fold 2 sides of the dough over the filling, then rotate and fold up the other 2 sides until the filling is completely encased. Pinch off any excess dough overlapping at the top and return to the remaining masa. Then, carefully pat out the ball between your hands into a roughly 4-inch disc. If the filling breaks through, patch it with a tiny bit of dough. Repeat with the remaining ingredients.
• Lightly brush the hot pan with the vegetable oil, then place 4-5 pupusas (or as many as will fit without touching) in the pan and cook for 3-5 minutes, depending on thickness, until the bottoms are golden brown. Flip and cook on the other side for 3-5 minutes more, until golden brown and cooked through. Repeat with the remaining pupusas.
• Serve the pupusas with the curtido.
• Enjoy!