Salvadoran Stuffed Masa Cakes
Traditional Salvadoran pupusas made with corn masa dough stuffed with a savory mixture of cheese, beans, and chicharrón. These golden-brown stuffed masa cakes are crispy on the outside and deliciously gooey on the inside.
Ingredients
- •½ pound fresh mozzarella
- •1 cup red beans
- •1 cup chicharrón
- •4 cups masa harina
- •3 cups water
- •1 serving Salvadoran Coleslaw
Cooking Instructions
- 1.
Toss together cheese, beans, pork rind, and 1/2 teaspoon salt in a large bowl with your hands, then press mixture firmly into 16 (1 1/2-inch) balls (for filling).
5 min
- 2.
Combine tortilla flour, water, and 1/2 teaspoon salt in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. (Dough should be moist but not sticky. If necessary, knead a little more tortilla flour or water into dough.)
5 min
- 3.
Flatten 1/4 cup dough between moistened palms into a 4-inch disk. Wrap disk around a ball of filling, enclosing it, and form into a smooth ball. Reflatten between your palms into a 4-inch disk (1/2 inch thick; filling should remain hidden). Put on a tray lined with plastic wrap and cover with plastic wrap to prevent drying. Make 15 more pupusas.
20 min
- 4.
Heat a comal or large (2-burner) griddle over medium-low heat until hot, at least 2 minutes. Brush lightly with oil, then cook pupusas in batches, turning and pressing lightly with a metal spatula every 2 to 3 minutes, until crusty and browned in spots (some cheese may ooze out), 10 to 12 minutes total per batch. Serve immediately.
12 min