That man I live with likes to say that my pupusas taste like a hot brick.
He is also the individual who thinks cookie dough tastes like a ball of wet sand. So clearly we can not trust him. But I just played this song and he was into it. So I’ll keep him.
Seriously tho. He actually liked these. And I loved them because I’m such a masa lover. I have every intention of googling “every dish you can possibly make with masa” and then working my way through that list. Or perhaps ordering a masa cookbook. I love the stuff.
So a couple weeks ago, I went with a friend for breakfast and ordered pupusas. If you love thick & doughy corn tortillas, then you’ll love pupusas. They are doughy corn tortilla purses filled with any fillings that you would normally put in a taco. It’s like a more portable taco, which is fabulous.
The life stages of a pupusa…
You can totally fill the pupusas with whatever your heart desires. I went with black beans, sautéed zucchini, cheese and cilantro. And just know that these babies are totally perfect for breakfast, lunch, dinner, snack time. ALL THE TIME.
Yield: makes 5 pupusas
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
2 cups masa harina
pinch of salt
1 1/2 cup warm water
sharp cheddar (i used a mix of Monterey jack + sharp cheddar)
In a bowl, mix together masa, salt and warm water. Dough should be play-doh consistency. If too dry, add more water. If too wet, add more masa. Cover and allow to sit for 10 minutes.
Meanwhile, prep your fillings: grate cheese, sauté zucchini in a bit of olive oil, rinse/dry black bean.
Now, roll a bit of the dough into a ball. Press the dough into a cup shape. Fill cup with filling and cover with a flat disk of dough. Press dough together to seal and then roll dough into a ball. Press dough with filling inside into a flat disk. Repeat with remaining dough and filling. Heat some olive oil over medium heat. Add pupusa disks and cook until golden brown and crispy on both sides (~3 minutes/side). ENJOY!