Delicious Basic Cheese Pupusas

Enjoy the flavors of El Salvador with these delicious Basic Cheese Pupusas. These stuffed corn tortillas are filled with a savory blend of cheese and are perfect for breakfast, lunch, or dinner. The dough is made from masa harina, a traditional corn flour used in Latin American cuisine, which gives the pupusas a distinct flavor and texture. Serve them hot with a side of curtido, a tangy cabbage slaw, and some salsa roja for a satisfying and flavorful meal.

Ingredients

• 2 cups masa harina (corn flour)
• 1 1/2 cups warm water
• 1 teaspoon salt
• 2 cups grated mozzarella cheese
• 1 cup grated queso fresco
• 1 cup curtido (cabbage slaw), for serving
• 1 cup salsa roja, for serving

Directions

1. In a large bowl, combine the masa harina, warm water, and salt. Mix until a soft dough forms.
2. Cover the dough with a damp cloth and let it rest for 10 minutes.
3. Divide the dough into 8 equal portions and shape each portion into a ball.
4. Using your thumb, make an indentation in the center of each ball to create a hollow.
5. Fill each hollow with a mixture of mozzarella and queso fresco, about 1/4 cup per pupusa. Pinch the edges of the dough together to seal the filling inside.
6. Gently flatten each filled ball into a thick disk, about 1/2 inch thick.
7. Heat a non-stick skillet or griddle over medium heat. Place the pupusas on the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy.
8. Serve the pupusas hot with a side of curtido and salsa roja.

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