Cheese Stuffed Cilantro Pupusitas

By Tablespoon Kitchens

July 16, 2017

Ingredients

cups of very hot water

cup white cabbage, finely grated

cup purple cabbage, finely grated

1/2

cup carrots, peeled and grated

1/2

cup radish, grated

1/2

cup white onions, cut into thin half-moons

cup apple cider vinegar

1 1/2

teaspoon fine salt

teaspoons ground piloncillo (raw sugar)

tablespoon fresh oregano, finely chopped

dried bay leaves

cup cilantro, washed and finely chopped (leaves and stems)

1/2

cup water

1 1/2

lb fresh corn dough for tortillas

1/2

cup instant corn dough

1/4

cup corn oil

1/2

lb grated Monterey Jack cheese

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1

Pickling: Arrange all the vegetables in a large bowl and soak them in the hot water. Let rest for 5 minutes.
2

In a small bowl, combine the vinegar, salt, piloncillo, oregano and bay leaves. Set aside.
3

Drain the vegetables well, place on a large heat resistant baking tray and cover. Sprinkle with the vinegar mixture. Stir everything well and put it in the refrigerator until ready to serve.
4

Pupusas: Blend the cilantro and water in the blender at medium speed. Combine with the fresh corn dough and knead until everything is well integrated. Add the instant corn dough and if you think the dough is watery, add some more as necessary to achieve a firm (but not sticky) texture.
5

Heat up a griddle and coat with oil. Take some of the dough and shape it into a small ball (not larger than the palm of your hand); pat it flat just like you would a tortilla, make a hole in the center, add a little cheese and close it up with the dough. Pat it flat again like you would a tortilla and place it on the lightly greased griddle. Cook for about three minutes, turn it over and cook for another three minutes or until it puffs up. Continue this process until you’ve gone through all the dough. Don’t forget to constantly grease the griddle.
6

Serve hot and enjoy!

If you can’t pat it flat, take a ball of dough and flatten it with a wooden tortilla press. Then add the cheese and place another tortilla on top. Carefully seal the edges so the cheese won’t leak out and continue the process above.

If you can’t find fresh oregano, use dried oregano.
You may substitute brown sugar for the piloncillo.
When you’re ready to serve, line a serving dish with Romaine lettuce leaves and arrange the pupusitas. Garnish with the pickling and a few drops of chipotle pulp.

No nutrition information available for this recipe

Blanca Arroyo I really like Salvadoran pupusas, because they’re very similar to Mexican gorditas. And they both have corn dough as their main ingredient. But these are very special, because I use cilantro corn dough, which goes perfectly with Monterey Jack cheese. You’ll see for yourself! You’re going to like them so much that you’ll want to have more than just one!