Jalapeño Pupusas

Ingredients

• 255 grams (~ 2 cups) masa harina

• 1/2 teaspoon salt

• 1 1/2 cups water

• 350 grams (~ 1 1/2 cups) low moisture shredded mozzarella

• 1 jalapeño finely diced

• ~2 tablespoons of butter

Preparation

1. In a medium bowl add your 255 grams of masa harina and 1/2 teaspoon of salt. Mix well to combine. Then pour in 1 1/2 cups of water and use your hands to mix the dough together. The dough should feel soft but not sticky. If it is too dry, add a tablespoon of water at a time until it starts to feel soft. Same thing goes for if it is too wet, add a tablespoon of masa harina at a time until it starts to not feel sticky. Once it gets to the right consistency, knead the dough into a ball and then cover it with a clean towel and let it rest in the bowl while you prep everything else.

2. In a small bowl add 350 grams of mozzarella and diced jalapeño and mix to combine.

3. Add your dough to a clean counter and shape it into a large disk. Using a pastry knife cut the disk into 8 equal pieces. Then roll each piece into a ball.

4. Take a ball of dough and use your thumbs to create a hole in the middle large enough to stuff about 2 tablespoons worth of the cheese and jalapeño mixture. Then add the mixture to the hole and then pinch to close the hole. Next, carefully flatten the ball into a disk (about 4 inches in diameter), trying to keep all the cheese in the middle. Repeat this with all the remaining balls of dough.

5. Grease a large skillet with enough butter to coat the pan. Heat over medium-high heat for 2 minutes or until the butter starts to bubble. Then add as many pupusas as will fit with enough space between each to flip. Cook for 3-4 minutes a side. You will know when to flip them when they are golden brown. Once both sides of the pupusas are browned, remove them from the pan and place on a large serving tray. Cook the rest of your pupusas the same way and then eat them right away while they are crispy and warm. In my notes I have some pairing suggestions to make them into a fun dinner.

Notes

• Yield: 8 pupusas

• I recommend serving your pupas with black beans, pickled cabbage, tomatoes, fresh lime, salsa, avocado, sour cream, and plantains.

• For your masa harina I recommend using Maseca because it is easy to find in many specialty grocery stores and Mexicatessens like La Palma in San Francisco.