Directions
- 1Add 4 cups of masa into a bowl.
- 2Add 4 cups of water to the masa.
- 3Let the masa sit for about two to three minutes without moving it.
- 4Mash the whole queso fresco.
- 5Add Monster cheese and mozzarella to the mashed queso fresco.
- 6Add a splash of milk to the cheese mixture.
- 7Mash the cheese mixture with your hands until it looks doughy.
- 8Add some loroco to some of the pupusas, if desired.
- 9Mix the masa until it becomes a nice doughy consistency.
- 10Add a little bit of salt to the masa, if desired.
- 11Add a little vegetable oil to your hands.
- 12Flatten out a portion of the masa and create a little well in the middle.
- 13Get a good amount of cheese mixture and put it right in the middle of the masa well.
- 14Push the cheese down and then push up to close the masa around the cheese.
- 15Remove any extra masa and put it back with the rest.
- 16Put a little bit of oil on your hands and start flattening out the pupusa into a circle, like making a tortilla.
- 17Put a few drops of vegetable oil on your comal.
- 18Lay the pupusa down on the comal and press it down.
- 19Leave each pupusa on its side for about two minutes.
- 20Flip the pupusa over and cook for about two minutes on the other side until it has a nice golden color.
- 21Remove the pupusas from the comal after about 10 minutes total cooking time.
- 22Serve pupusas with curtido, salsa, and black beans on the side.
Ingredients
- 4 cups masa
- 4 cups water
- melty cheese (e.g., Monster, mozzarella)
- 1 whole queso fresco
- splash milk
- loroco
- little bit salt
- little bit vegetable oil
- curtido
- salsa
- black beans
Equipment
bowlcomal
Tips
- Use any melty cheese you like.
- Shred block mozzarella yourself for better results.
- Create a well in the flattened masa to add cheese.
- Oil hands to flatten pupusas.
- Leave each pupusa on its side for about two minutes per side.
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