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June 23, 2017
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Food
Pupusas

A day before making pupusas, make the curtido and refrigerate overnight.


  • 5 cups masa harina flour (see note)
  • Water, about 4 cups
  • 2 to 3 8-ounce cans refried beans
  • 3 cups grated mozzarella or other soft white cheese
  • Pork rinds, diced fine and softened in water (optional)
  • 1/4 teaspoon cumin (optional)
  • 1 medium green chile cored of seeds and diced fine (optional)
  • Vegetable or olive oil

In large mixing bowl, stir water into masa until dough forms a ball that can be handled. Use more or less water if necessary. Into another bowl, empty the refried beans. In another bowl, place the grated cheese.

Divide dough into 25 or so pieces. Roll each into a ball and flatten between the palms of your hands to about 1/2 inch thick. Put a spoonful of beans and a small handful of cheese into the center of each pupusa, and enclose dough firmly around it. Flatten again, keeping the filling inside.

If you are using the chile pepper, pork rinds and cumin, they can be mixed into the refried beans beforehand.

Heat a heavy, wide-bottomed or flat skillet until hot, brush with oil and cook pupusas on each side for 4 to 5 minutes until golden-brown.

Serve with curtido.

Note: Masa harina flour may be purchased at Reyna Foods, Strip District.

Sunday, June 23, 2002

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