If you love Mexican tortillas, you're sure to enjoy these cheese pupusas, a Salvadoran quesadilla made with a corn flour dough and filled with mozzarella. Fun fact: the word 'pupusa' comes from the Nahuatl term 'pupushahua,' which means stuffed tortilla. Pupusas can be filled with cheese, beans, or pork cracklings (chicharrón), and while the dough is traditionally made with corn flour, they can also be made with rice flour. You can serve them on their...
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In a bowl, combine the corn flour and salt to taste. For each cup of flour, gradually add 15 tablespoons of water, mixing and kneading until you achieve a soft, smooth dough.
Take portions of the dough and shape them into tortillas.
Grate the mozzarella cheese. Place a portion of cheese on each tortilla, then cover it with another tortilla. Shape the edges to form a circular, sealed pupusa.
Heat a griddle or skillet and lightly grease it with butter. Cook the pupusas on both sides over medium heat until they are cooked through. When they puff up slightly, they are ready to be removed.
Make sure the dough is soft and smooth to prevent cracks when shaping the pupusas.
If the dough feels too dry, add a little more water gradually until the desired consistency is achieved.
Use a non-stick skillet or griddle to prevent the pupusas from sticking.
Serve the pupusas immediately for the best taste and texture.
Can I use a different type of cheese for the filling?
Yes, you can use other types of cheese like cheddar or a blend of cheeses, but mozzarella is traditional and provides the best texture.
Can I make the dough with rice flour instead of corn flour?
Yes, rice flour can be used as an alternative to corn flour, though the texture will be slightly different.
How do I know when the pupusas are cooked through?
The pupusas are ready when they puff up slightly and develop a golden-brown color on both sides.
Can I freeze leftover pupusas?
Yes, you can freeze cooked pupusas. Reheat them on a skillet or in the oven before serving.
What can I serve with pupusas?
Pupusas are traditionally served with tomato sauce or curtido, a Salvadoran pickled cabbage slaw.
