Cheese Pupusas

Cheese Pupusas

Ingredients:
1 cup masa harina
½ to ¾ cup hot water
½ teaspoon salt
4 tablespoons shredded Monterey Jack cheese

Directions:
Curtido (see box)
IN A MEDIUM BOWL, mix together the masa harina and ½ cup hot water. Knead well,
adding more water 1 tablespoon at a time if needed, to make a moist, yet firm dough.
(It should not crack at the edges when you press down on it.) Cover and set aside to
rest for 5 to 10 minutes.
Roll the dough into a log and cut it into 4 equal portions. Roll each portion into a ball.
Press an indentation in each ball with your thumb. Put 1 tablespoon of the cheese into
each indentation and fold the dough over to completely enclose it. Press the ball with
your palms to form a disc, taking care that the filling doesn’t spill out.
Line a tortilla press with plastic wrap and press out each ball to 5" to 6" wide and
about ¼" thick. If you don’t have a tortilla press, place the dough between two pieces
of plastic wrap or waxed paper and roll it out with a rolling pin.
Heat an ungreased skillet over medium-high heat. Cook each pupusa for 1 to 2 minutes
on each side, until lightly browned and blistered. Make all the pupusa, stacking them
on top of each other and keeping them covered. Serve hot with the Curtido.
To reheat pupusas, heat a cast-iron griddle or skillet over medium-high heat. When it
is really hot, slap on as many pupusas as it will hold in a single layer and heat them
for about 30 seconds on each side. You could also wrap all of them in foil and put the
whole bundle into a preheated 350°F oven for 15 minutes.
CURTIDO