Cheese-filled herb pupusas
Here's a traditional Salvadoran dish made with cheese, herbs and a corn tortilla — a must-try for your next meal.
Lately I've been branching out to broaden my flavor horizon in the culinary world. I'm used to tortillas and corn tortillas, but I wanted to venture out and make pupusas. You can make them plain or stuff them with cheese, meat, beans — or anything, really. They are perfect as appetizers, or you can make them a main dish by stuffing them with meat, like pulled pork. I wanted to create my own flavor combo by adding some fresh herbs to the dough recipe. Branch out and try some cheesy herb pupusas with your next meal.
Cheese-filled herb pupusa recipe
- 2 cups masa harina
- 1-1/2 cups water
- 1/2 teaspoon salt
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped Italian parsley
- 1/4 teaspoon chopped thyme
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- Salsa or pico de gallo for topping
- In a large bowl, mix together the masa, water, salt and herbs. Using your hands, knead the dough into a ball. Let it sit covered for 10 minutes.
- Heat a skillet over medium heat.
- Grab about a golf ball-size piece of dough, and flatten it using your thumbs. Place 1 teaspoon of cheese in the center, and then cover up the cheese by folding the dough inward toward the center. You want the cheese to remain in the center of the dough ball. Next, flatten out the dough with the palm of your hand, and then place it in the skillet. Brush the top of the pupusa with olive oil. Cook for 2 minutes, and then flip and brush it with a little more olive oil. Cook for an additional 1 to 2 minutes, and then remove it from the skillet.
- Repeat with the rest of the pupusas.
- Top with salsa or pico de gallo, and serve immediately.