Best Cheese Pupusas Recipes

PUPUSAS DE QUESO (CHEESE-STUFFED TORTILLAS)

Steps:

• Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
• Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
• Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

BASIC CHEESE PUPUSAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and 1 pinch salt together in a large bowl. Refrigerate until flavors combine, 8 hours to overnight.
• Combine masa harina, water, and 1/2 teaspoon salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5 to 10 minutes.
• Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
• Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round 1/4 inch-thick patties between your palms.
• Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.
• Drain cabbage mixture and serve alongside pupusas.

BEAN AND CHEESE PUPUSAS RECIPE BY TASTY

Steps:

• Make the curtido: In a large bowl, combine the cabbage, onion, carrots, and serrano, if using. Pour the boiling water over the vegetables and toss to combine. Let sit for 10 minutes, then drain.
• In a medium bowl or liquid measuring cup, whisk together the vinegar, oregano, and salt.
• Pour the vinegar mixture over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido and any leftover liquid in the bowl to an airtight jar or container. Chill in the refrigerator for at least 20 minutes, but ideally overnight. The curtido will keep in the refrigerator for up to 2 weeks.
• Make the refried black beans: Heat a large cast iron skillet over medium-low heat for about 5 minutes. Add the oil to the pan. Once hot, add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook for about 1 minute, until fragrant and softened.
• Add the black beans, along with their liquid, to the pan and increase the heat to medium. Add the salt. Mash the beans with a potato or bean masher, ensuring no beans are left whole. Cook for 7-10 minutes, stirring frequently, until most of the liquid has evaporated and the beans don't immediately flood the pan when you drag a spatula across the bottom. If you prefer a perfectly smooth consistency, use an immersion blender to purée the beans in the pan, or transfer to a blender and blend until smooth. Season with more salt to taste, then set aside to cool completely before making the pupusa dough.
• Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture; it should be elastic and not sticky. You may need to knead it for a few minutes.
• Assemble the pupusas: Once the beans have cooled completely, fold in the mozzarella cheese.
• Fill a small bowl with water and set it near your work station. Wet your hands as you work to keep the dough from sticking to your hands.
• Heat a large pan or griddle over medium-high heat for at least 5 minutes.
• While the pan heats, form the pupusas: Take a large, golf ball-sized portion (about 3½ ounces) of dough and roll into a ball, then flatten into an even round, using the fingers of your dominant hand to press the dough against the palm of your non-dominant hand (rather than smashing your palms together), about 5 inches in diameter.
• Fill the dough round with about 3 tablespoons of the bean mixture, or slightly less than the amount of masa used to make the disc. Gently fold 2 sides of the dough over the filling, then rotate and fold up the other 2 sides until the filling is completely encased. Pinch off any excess dough overlapping at the top and return to the remaining masa. Then, carefully pat out the ball between your hands into a roughly 4-inch disc. If the filling breaks through, patch it with a tiny bit of dough. Repeat with the remaining ingredients.
• Lightly brush the hot pan with the vegetable oil, then place 4-5 pupusas (or as many as will fit without touching) in the pan and cook for 3-5 minutes, depending on thickness, until the bottoms are golden brown. Flip and cook on the other side for 3-5 minutes more, until golden brown and cooked through. Repeat with the remaining pupusas.
• Serve the pupusas with the curtido.
• Enjoy!

CHEESE PUPUSAS

Steps:

• In a large bowl, mix the salt well into the masa harina. With your hands, knead the water into the masa harina in a few additions; work in all the water evenly. The dough will feel like stiff mashed potatoes. Lay a 12-inch square of plastic wrap or a zip-lock on a smooth work surface.
• Divide the cheese into 9 equal piles. Roll a 2-ounce ball of dough in your hands, about the size of a golf ball, and pat it out in your hand to form a disc a little larger than your palm. (If the dough is very sticky, lightly moisten or oil your hands.) Pat a pile of cheese onto the masa, leaving just a little space around the edges (cup your hand slightly if it helps). Carefully close your hand to bring the edges of the disc closer, and use your other hand to pat and pinch it together to enclose the cheese in a rough ball. Patch any holes with a little more masa, but don't worry too much - cheese that leaks out will brown deliciously in the pan. Moisten or oil the plastic wrap, and pat out the pupusa on it, forming a disc about 4 inches wide. Repeat, forming a second pupusa.
• Heat a large nonstick sauté pan over medium heat, and very lightly grease it with oil. When the oil appears thin, lay the pupusas in the pan, and cook until richly browned in spots, about 4 minutes. (If you can fit 3 or 4 pupusas at a time in the pan, increase heat to medium-high.) It's O.K. if the cheese starts to bubble out. Flip the pupusas, and cook another 4 minutes, until they're browned and cooked through. Serve finished ones immediately with curtido, and repeat forming and cooking the remaining pupusas.

EL SALVADORIAN BEAN AND CHEESE PUPUSAS

Steps:

• In a small mixing bowl, combine refried beans and cheese. Set aside.
• In a separate mixing bowl, combine 2 cups Masa with 1 ¼ cups water and ¼ tsp salt, mixing thoroughly until it is a soft dough (this dough dries out fast- hence the divided measurements. But if it starts to dry out while you are still working, you can add a touch more water as needed).
• Pinch a bit of dough off and roll it into a ball about 2 inches in diameter (about the size of a golf ball). Using your thumb, push down on the ball to make more of a "bowl". Place a spoonful of the bean and cheese mixture into the "bowl".
• Pinch off and flatten a bit more dough to cover the bowl with. Carefully flatten the filled ball to make a disc, making an effort to make it as thinly as possible- about 1/2 inch thick. This takes a lot of practice!
• Pour 1/4 cup of oil into a nonstick skillet and place as many pupusas as will fit, and cook over medium / medium- high heat for 3-5 minutes on each side, or until golden and browned. Repeat with the next batch, adding more oil if necessary. When the masa dough has run out, make another fresh batch.
• Serve with warmed tomato sauce and curtido.

FULLBLOOD WAGYU TOP ROUND STEAK WITH SALSA AND CHEESE PUPUSAS

Steps:

• PREPARING THE MARINADE: Mix the mango and pineapple juice, grapeseed oil, smashed garlic cloves, cilantro, lime juice, kosher salt, and black pep-per in a large casserole dish. Add the Fullblood Wagyu top round steak, and coat it in the marinade. Place the casserole dish in the refrigerator, and let the steak marinate for 4 hours. Pull it out every hour to turn the steak and coat it with the marinade. Pull the marinated steak out of the refrigerator, and let it sit at room temperature for one hour before starting the grill.
• PREPARING THE TROPICAL SALSA: Place all of the salsa ingredients (diced mango, diced pineapple, diced red onion, seeded and diced jalapenos, minced garlic, minced cilantro, diced tomatoes, diced avocado, and lime juice) in a medium size bowl.Mix the ingredients together, and season to taste with kosher salt and black pepper.Refrigerate the salsa until you're ready to serve it.
• PREPARING THE CHEESE PUPUSAS: Using a stand mixer fitted with the paddle attachment, beat the masa flour, kosher salt, cumin, garlic powder, and hot water on medium speed. Mix until the dough is very thick and sticky.Note: If you do not have a stand mixer, you can mix the ingredients manually in a large bowl.Let the dough rest, uncovered, for 15 minutes.Combine 1/3 cup of oil and 1 cup of warm water in a medium bowl. Dip both of your hands in this "no stick" mixture, and rub your hands together to coat. This will prevent the dough from sticking to your hands, and it will also hydrate the dough as you assemble.Divide the dough into 12 balls - each ball measuring about a 1/4 cup. Keep the dough balls covered with a damp towel, so they don't dry out. With one dough ball in the palm of your hand, use your thumb of the opposite hand to create an indentation in the center. Pinch the sides to create a well for the cheese (the dough should look like half of a coconut shell). Fill the well with 2 tablespoons of cheese. Pinch the dough around the cheese filling to enclose (it's okay if some cheese is poking out).Then, gently flatten the dough to create to a 3 inch to 3 1/2 inch disk. Dip your hands in the "no stick" mixture (oil and water) as needed to prevent the dough from sticking. Repeat the process with remaining dough until all of the cheese pupusas are assembled.Heat a griddle over medium heat, and grease it with grapeseed oil. Place 4 to 6 cheese pupusas down on the griddle, and cook for 3 to 4 minutes per side until the center slightly puffs up and the pupusa is browned in spots.Place the cheese pupusas in the oven, set at 300°F, to keep them warm.
• FINAL STEPS: Heat your gas grill on medium-high heat, and let it heat up for 10 minutes. Pull the Fullblood Wagyu top round steak from the marinade, and let it drain off. Grill the marinated steak for 3 minutes on each side for a medium-rare finish.Let the steak rest for 10 minutes, and then cut the steak into thin strips against the grain. Then, cut the large strips into bite-size pieces. Place the cheese pupusas on a large platter. Place pieces of grilled Fullblood Wagyu steak on top of each pupusa.Top with the tropical salsa, serve, and enjoy!

PUPUSAS DE QUESO (CHEESE-FILLED PUPUSAS) RECIPE - (4/5)

Steps:

• Preparing the Corn Masa Dough: Place the corn masa flour in a shallow bowl. Mix in the water, 1 cup at a time, kneading by hand for about 10 minutes until the dough is moist and fluffy. If needed, add more water 1 tablespoon at a time. The dough can be prepared the day before, if covered and refrigerated. Making the Pupusas - Method 1: Divide the dough into 12 equal small balls. Divide the filling equally for the 12 pupusas. Take the dough ball in the palm of your hand, pushing the center of the ball with your fingers to make a well. Fill each pupusa with the cheese filling. When done, close the top by pushing and pinching the open space together, so that the end result will be a completely filled and sealed dough ball. Wet your hands, press and pat each ball between your palms and flatten into a thin dough round that is about 4 inches in diameter and ¼-inch thick. Make sure the edges are nice and thin, but be careful not to press too hard so that the filling does not spill out of the sides. Making the Pupusas - Method 2: Divide the dough into 24 equal small balls. Divide the filling equally for the 12 pupusas. With wet hands, press and pat each ball between your palms and flatten into thin dough rounds that are about 4 inches in diameter and ⅛-inch thick. Place the flattened rounds on top of plastic wrap, waxed paper, or a damp kitchen towel to prevent them from sticking to any solid surface. With your fingers or the back of a tablespoon spread the cheese filling evenly on the 12 flattened rounds. Cover these with the other 12 flattened rounds and seal the edges with your fingertips taking care that the edges are nice and thin. Cooking the Pupusas: Heat a non-stick griddle or large heavy skillet over a medium to high flame. Typically, once the pupusas are formed by hand, using either method, they are placed straight onto the skillet or griddle. If you set them aside before cooking, make sure to wet your hands and gently pick up each pupusa, and pat lightly between the palms of your hands. Gently place the pupusas on the hot surface and cook for about 5 minutes on each side, frequently turning them over to ensure even cooking. The pupusas are ready when they puff up and turn slightly golden. Serve with Curtido.