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Prep 15min
Total30min
Servings8
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Ingredients
2
cups masa harina (found in most grocery stores, often in the Mexican foods section with the corn tortilla mixes)
1
cup warm water
1/2
teaspoon salt
1/2
cup chopped spinach
1/2
cup shredded white melty cheese, like farmers or mozzarella
Olive or vegetable oil
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Steps
1
In a large bowl, combine masa harina, water and salt. Mix with your hands until mixture comes together into a moist but firm ball. Add more water as needed so that the mixture doesn't crack at the edges under pressure (moisture is very important in this recipe or the pupusas will be tough). Cover and let rest five minutes.
2
Mix together spinach and cheese in a small bowl. Set aside.
3
Heat about 1 tbsp oil in a cast-iron skillet or griddle over medium-high heat. Uncover masa harina mixture and shape into a log about 8-10 inches long. Cut horizontally into 8 equal pieces and shape each piece into a ball (again, add more water to each piece if it cracks on the edges under pressure -- moisture is key in this recipe!)
4
Using your thumb, make an indentation in the center of each ball and fill with about 1 1/2 tbsp of the spinach-cheese mixture. Pinch the edges of the masa harina mixture over the filling and seal completely. Wet your hands with water and use your fingers to flatten the ball into a 4-5 inch pancake, careful not to let the filling spill out.
5
Place a couple pupusas at a time in the heated skillet and cook on both sides about 2-3 minutes each, until dark brown spots appear.
6
Serve pupusas warm with salsa, curtido (a cabbage mixture with vinegar and spices), sour cream and any other favorite toppings.
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No nutrition information available for this recipe
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