PUPUSAS WITH VARIATIONS

Steps:

• In a large bowl, mix together the masa harina and water. Knead well. Knead in more water, one tablespoonful at a time, if needed to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.) Cover and set aside to rest 5-10 minutes.
• Roll dough into a log and cut into 8 equal portions. Roll each portion into a ball. Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball. Fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
• Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap and roll it out with a rolling pin.
• Heat an ungreased skillet over medium-high heat. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. Serve with curtido and salsa roja.
• VARIATIONS:.
• Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
• Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by grinding 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
• Pupusas de Frijoles Refritos: With a refried bean filling.
• Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
• Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
• Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
• Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. You can also try a mixture of different fillings.