Have a taste of these Pupusas, the national dish of El Salvador, with soft and cheesy filling inside of these thick, gluten-free corn tortillas.
Ingredients
7 OZ / 200 G masa harina
0.5 TSP salt
3.5 OZ / 100 ML hot water
1 TBSP vegetable shortening
5.5 OZ / 150 G shredded mozzarella
Directions
Add your shortening into the mixing bowl, along with the flour and salt. Insert the measuring cup and knead for 30 seconds.
Add hot water straight through the hole on the lid until the dough is formed. Knead again for 20 seconds. Each flour has a different water content, so consistency may vary. You might have to alter the amount of water.
Roll your dough into 6 small balls, then place in-between a food bag. With a heavy pan, press firmly down to create a flat circle. You can also try using a rolling pin.
Once you rolled out your balls thinly, fill the center with your shredded mozzarella. Crimp the ends together gently, combing into a ball again. Roll out the dough thinly with the cheese inside.
Cook your pupusas in a lightly oiled pan for 1 minute on either side on medium heat.
Enjoy your dish! Serve with your favorite dips.
Recipe Note
TIP:
Try using some flavored ground meat instead of cheese.
