Pupusas

Pupusas

Salvadoran cheese flatbreads, 30 min, makes 6

Ingredients

Makes 6

masa harina   250g
warm water    300ml
salt          1/2 tsp
mozzarella    150g
oil           for cooking

Masa harina only, not cornflour or polenta. Latin and Mexican shops stock it, or online. This is corn dough, not the same as flour tortillas.
Mozzarella melts and stretches without bursting through. Quesillo is the authentic cheese if you can get it.
Serve with salsa and slaw (curtido).

Recipe

1. Mix into a soft, smooth, moist dough:

[masa harina 250g, salt 1/2 tsp, warm water 300ml]

Rest 10 minutes. If it cracks when pressed, work in a splash more water.

2. Divide into 6 balls. Press a deep well into each, pack in cheese, then pinch the dough closed over the top.

3. Gently flatten each into a disc about 10cm wide, patching any cracks with damp fingers.

4. Cook on a lightly oiled pan over medium heat for 3 minutes a side, until golden with brown spots and the cheese is molten.

❄ Freezer
Freeze: shape the filled pupusas, freeze raw on a tray then bag once solid.
Reheat: cook from frozen on a lightly oiled pan, a couple of minutes longer per side.
Keeps: 3 months frozen.