The salty, gooey cheese and the pillowy, earthy cornmeal dough were love at first bite. The last time I was in L.A. I inhaled a pupusa and was craving another. I should have ordered two because I had been craving them all day.
- 3lbs shredded mozarella , quesillo, Monterey jack, queso fresco
- Pinch of salt
- 4 cups masa flour
- 2 cups warm water
- 1 head of lettuce, finely shredded
- 1 large carrot, grated
- 1 white onion, sliced in half, and slivered into 1/4 slices
- 3 cups boiling water
- 1/2 cup vinegar
- 4 red chillies, grated
- 1 tablespoon oregano
- To make the curtido, mix all the solid ingredients in a bowl. Pour salt over the mixture, add the boiling water to bowl, and let cool. Add the oregano and vinegar, mix all the ingredients together, and add salt to taste. Cover and refrigerate, preferably for a day.
- Microwave cheese under 20 seconds. Squeeze cheese until it becomes like putty.
- To make the masa, mix the masa flour, water, and pinch of salt until it is at a consistency that makes it easy to roll into balls.
- To make the pupusas, lightly oil your hands and begin separating the masa into egg-sized balls (you should have enough for 12 pupusas). Create an indentation in the ball until it makes a cup, in which you will put the cheese. Seal the dough and pat with your hands until the pupusa looks like a round disk. This disk should be no thicker than 1/2." Heat a skillet on a medium high setting and cook each pupusa for 2 to 3 minutes on each side, until golden brown. Top with the curtido and enjoy!