Pupusas De Queso Recipes

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 (SALVADORAN CHEESE-STUFFED TORTILLAS)

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.

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.

PUPUSAS

Steps:

• A complete Salvadoran pupusas has many components.
• 1 - Filling - Fillings will vary based on your taste but the two most popular fillings are pupusas de queso, pupusas made of cheese only, or pupusas revueltas, pupusas made of a few different fillings. The most common revueltas are made of beans and cheese or chicharron and cheese - see my post on making chicharrones to make this one. My personal favorite is pupusas de queso con loroco, which are pupusas filled with cheese and a type of edible green flower called loroco that is quite similar to asparagus in both look and taste.
• 2. Masa dough - This is the standard dough used to make corn tortillas - see my recipe for tortillas de maiz here.
• 3 - Curtido - A mix of fermented cabage with a little bit of onion, shaved carrot, and hot chile peppers mixed inches Curtido is either served on the side or put on top of the pupusa to be eaten together in same bite.
• 4 - Salsa Roja, or "Red Sauce", served on the side or poured over the curtido and pupusa to be eaten together in same bite.
• Now for the secrets to making authentic Salvadoran pupusas! Are you ready? Sshhh! Don't tell anyone!
• Make your own refried beans. Handmade refried beans carry much more flavor and are less greasy and watery than the canned refried beans you can buy at the store. To make your own refried beans, simply prepare small Central American red beans the way you would to make arroz curtido. When the beans are done cooking, blend some of them up in a blender and cook them in a saucepan with a few tablespoons of oil over low heat for about 30-40 minutes.
• Add butter or margarine to your Mozzarella cheese. When you pour out the amount of mozzarella you will use, add a few scoops of cold butter or margarine to it. The butter/margarine makes the flavor pop and will prevent you from needing to grease the pupusas with oil when you cook them. I personally use margarine because the extra oils in it create a better pupusa than butter will.
• Only use Mozarella cheese for your cheese filling! This is a very important secret. Some international stores sell what they call "queso para pupusas", or "pupusas cheese". This cheese is an imposter! A fake I tell you, run as fast as you can from it! This cheese looks like Mozarella cheese but tastes terrible and if you read the ingredients you will find that it doesn't even contain any milk at all. This cheese is made out of nothing but hydrogenated oils and trans fats. This cheese is cheaper than buying real Mozarella cheese but it destroys the taste and also destroys your health. I have also seen a lot of videos on the web that add all sorts of other dairy products to their mozarrella filling - crema, hard cheese, and panella cheese are just a few I have seen. While these videos say they are making authentic Salvadoran pupusas, I can assure you that this is not an authentic pupusa and will surely not taste like one either.
• Cook your pupusas over a gas stove or skillet, not on an electric one. The reason for this is that gas stoves and skillets can get much hotter than electric ones. When the heat is too low, you will get cracks on the outter tortilla skin of your pupusa. You want to cook each side of the pupusa for about 30 seconds, and flip on each side about three times. Once the pupusa starts to puff up and fillings begins to ooze out of, they are done cooking.
• Directions:.
• -Prepare the re-fried beans the day before by boiling Central American small red beans until soft, (takes about three hours, see my post for Arroz Curtido for exact directions).
• - Blend about half of the soft red beans in a blender and cook this puree in a skillet on low heat for 30-40 minutes.
• -The day you make the pupusas, mix all ingredients for red sauce in blender and blend until pureed.
• -Pour red sauce into a small skillet covered with a tablespoon of oil and heat on medium-high until boiling.
• -Once sauce boils, turn off heat but leave pot on burner so sauce will be remain warm when you serve the pupusas.
• -Prepare the tortilla dough in a bowl using directions found on my tortillas de maiz post.
• -Place Mozzarella, butter, and refried beans into a bowl and mix with hands until well mixed.
• -Turn your gas skillet to medium-high, (high if have to use an electric stove), and place a pancake skillet (we are pretending this is our comal) on top of the gas burners so it can start to get hot.
• -Wet your hands in the small bowl of water you have near you and then grab a ball of tortilla dough in your hand.
• -Flatten the dough into a flat circle using your hands and then put about 2 small spoonfuls of the bean/cheese mix in the middle.
• -Once you have placed filling in center of dough, close the dough back up using your hands to form a ball again that surrounds and covers your filling.
• -While reforming the ball, pinch off any extra dough at the top to prevent an over-sized pupusa. You want just enough dough to completely surround your filling and no more.
• -Place ball of dough with filling inside between two plastic baggies, flatten with a plate or your hands, and then peel off flattened pupusa and place onto the hot skillet.
• -Cook each side of the pupusa for about 30 seconds each, flipping total about six times so that each side gets the heat about three times.
• -Once the pupusa begins to puff up or fillings begin to ooze out of it and burn on surface, remove the pupusa from the heat and place onto a big piece of aluminum foil.
• -Repeat process until you have used up all your dough and filling. If you run out of either, just make more.
• -Serve the pupusas with curtido and red sauce.
• http://www.postresdelacipota.com/2012/09/pupusas.html.

SALTY PAPUSAS

Steps:

• You will also need 1 cup of your filling of choice (see variations).
• 1. In a large bowl, mix together the masa harina and water and knead well.
• 2. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.).
• 3. Cover and set aside to rest for 5 to 10 minutes.
• 4. Roll the dough into a log and cut it into 8 equal portions.
• 5. Roll each portion into a ball.
• 6. Press an indentation in each ball with your thumb.
• 7. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it.
• 8. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
• 9. Line a tortilla press with plastic and press out each ball to about 5 or 6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
• 10. Heat a greased skillet over medium-high flame. Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done.
• 11. Serve with curtido and salsa roja.
• 12. VARIATIONS.
• 13. This recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4 to 6 pupusas depending on size.
• 14. Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
• 15. Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
• 16. Pupusas de Frijoles Refritos: With a refried bean filling.
• 17. Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
• 18. Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
• 19. Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
• 20. Other Fillings: Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.
• 21. Note: The pupusa is so fundamental to the cuisine of El Salvador that the country has even declared November 13th "National Pupusa Day.".

PUPUSAS

Steps:

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

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.