Pupusas De Queso Cheese Stuffed Tortillas Recipes
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
PUPUSAS DE QUESO (SALVADORAN CHEESE-STUFFED TORTILLAS)
A recipe for Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)! These tortillas are filled with melty cheese and paired with Curtido (a lightly pickled cabbage mixture) and Salsa Roja (red tomato salsa) for an incredible contrast in flavors.
Provided by Tara
Categories Main
Time 2h50m
Number Of Ingredients 20
Steps:
- Thinly shred the cabbage and place in a large bowl. Toss in the carrots and onion.
- Add the apple cider vinegar and water, then season with oregano, salt, brown sugar, and red pepper flakes. Stir to combine, cover, and refrigerate for at least 2 hours to overnight.
- In a blender, combine the tomatoes, onion, cilantro, jalapeño, garlic, worcestershire sauce, and salt. Blend until smooth. Adjust salt if needed and refrigerate until ready to use.
- In a large bowl, combine the masa harina and water with your hands to form a smooth, pliable dough. If too sticky to form, mix in a little more masa harina. If too dry and begins to crack when formed, add a little more water.
- Divide the dough into 6 equal pieces. Form one piece into a flattened circle. Add about 2-3 tablespoons of the cheese to the center, leaving room around the edges. Form the edges together over the filling and gently roll in a ball to seal.
- Lightly press the ball, working around the center to form into a disc. Push between the hands and fingers, back and forth, to form a circular, filled pupusa about 1/2 inch thick. Repeat with remaining dough and cheese.
- Place a large skillet over medium heat. Once heated, lightly oil and add 1-2 pupusas, depending on the size of your pan. Cook until golden brown blisters form on the bottom. Flip and cook on the other side until the blisters form. Transfer to a plate and repeat with remaining pupusas.
- Serve the pupusas hot with the prepared curtido and salsa roja.
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PUPUSAS DE QUESO (EL SALVADORAN CHEESE STUFFED TORTILLAS)
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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.
- Repeat with the remaining dough, keeping already filled masa balls under a damp tea towel while you work.
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