or cheese of your choice
pre-cooked shredded meat with cheese
pre-cooked ground meat with cheese
beans & cheese
Use avocado instead of cheese if you are dairy-free.
In a medium bowl, whisk together masa and salt. Pour in 1 3/4 cups of hot water and mix with hands until soft dough forms. If dough is too dry add more water 1 Tbs at a time. If dough is too sticky, add masa 1 tsp at a time. Cover bowl with a clean dish towel and let dough rest 15 minutes to 1 hour. (The coarser brands of masa, such as Bob’s Red Mill, require a longer rest period to hydrate the flour.
|After: freezer containers of beef for 7 future meals.|
Divide dough into eight 2-inch balls. Pat between your hands to form pancakes. Place 1 Tbs filling and 1 Tbs cheese in center of each disc, fold edges toward center. Squeeze and flatten the package back into a pancake.
Heat a lightly oiled skillet over medium heat. Cook pupusas 3-4 minutes per side, until golden brown and “sun spots” appear.
Special Note: Take a cue from my friend Rebecca Blackman, who shared her warm and melty Salvadoran Papusas on the set of Kitchen Wisdom and use a tortilla press. The press flattens masa dough in seconds. Add 2 -3 Tbs. filling, fold in half and pinch the edges to seal. They will cook more quickly since the dough is thinner; just 2 minutes per side, turning Pupusas into gourmet fast food!
Ps. Rebecca recommends the hefty cast iron tortilla press manufactured by Imusa Victoria. It is available on amazon for under $25 and is a great tool to have if you need to follow a gluten-free diet — as well as making incredible authentic Mexican tortillas!