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PUPUSAS WITH CHIHUAHUA® CHEESE

Pupusas FS2 716x483 sRGB PUPUSAS WITH CHIHUAHUA® CHEESE
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Ingredients

26 oz. warm water
1/2 tsp. salt
16 oz. instant corn masa mix
vegetable oil for coating hands and cooking
25 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
Curtido (see below)
Salsa for Pupusas (see below)

Curtido

8 oz. white vinegar
8 oz. cold water
2 tsp. kosher salt
1/2 tsp. sugar
1 tsp. oregano
8 oz. finely sliced green cabbage
4 oz. shredded carrot
2 oz. diced green onions

Salsa for Pupusas

8 roma tomatoes, halved
1/2 white onion, chopped
2 large cloves garlic
32 oz. water
1 Tbsp. vegetable oil
3 Tbsp. white vinegar
3 cubes chicken bouillon, or 3 tsp. chicken base
1/2 tsp. dried oregano
1/8 tsp. crushed red pepper (or to taste)
Salt to taste

Method of Preparation

  1. Combine warm water and salt. Stir until dissolved. Add water to the corn masa a little at a time. Knead the dough with your hands until it forms a ball. Let rest for 10 minutes. If the dough cracks when shaped into a ball, add more water until it is smooth but not sticky or water-logged.
  2. Rub a small amount of vegetable oil into palms. Roll 4 oz. of dough into a ball. Pass the dough between your hands to flatten. It should be about ¼ inch thick and 6 inches in diameter. Gently cup your hand and add 2.5 oz. of cheese to the center of the disk. Close the dough around the filling and pinch to seal.
  3. Place 2 pieces of plastic film wrap, about 5-6 inches across, onto a cutting board. Set the ball of dough in the center of one piece of plastic film wrap and place another on top of it. Gently press the dough to flatten to about ½ inch thick. Remove the plastic film wrap and use damp fingers to seal any holes. Repeat with remaining dough.
  4. Place a nonstick skillet over medium heat for 1 minute. Add vegetable oil. Cook 2-3 pupusas at a time for 6 minutes on each side, or until the dough is crispy and golden brown and the cheese is melted.
    Serve immediatelywith Curtido and Salsa for Pupusas.
  5. Uncooked pupusas can be made 1 day ahead and stored in the refrigerator covered by a damp paper towel and tightly sealed with plastic wrap.
  6. Curtido : Whisk together vinegar, water, salt, oregano and sugar. Add to vegetables and let marinate in cooler overnight, tossing occasionally. Can be held for 1 week.
  7. Salsa for Pupusas : Place tomatoes, onion, garlic and water in blender, and blend until smooth. Place saucepan over medium-high heat for 1 minute. Add oil. After 10 more seconds, add sauce. 3. Bring to a boil, stirring occasionally.
  8. Add vinegar, bouillon, oregano and red pepper. Continue to boil, stirring for about 20 minutes, or until sauce is reduced to about 5 cups. Salt to taste. Cool before serving. Will keep for 5 days in the refrigerator when stored in an airtight container.
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