1 Cup Filling (your choice of refried beans, cheese, and/or meat)
If filling with cheese, the most authentic would be a strong, stinky, dry cheese, or farmers cheese.
Instructions
In a bowl, mix together the mas hirina and water, and knead well. Knead in more water, 1 Tablespoon at a time if needed to make a moist, yet firm dough. It should not crack on the edges when you push down on it. Cover and set aside to rest for 5-10 minutes.
Roll the dough into a log and cut it into 8 equal portions. Roll each portion into a ball.
Press an indentation into each ball with your thumb. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
Line a tortilla press with plastic and press out each ball to about 5-6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin. Heat an ungreased skillet over medium-high flame. Cook each pupusa for about 1-2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done.
Originally Submitted
9/30/2009
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