This week has been fairly busy around here. Sunday was Liam's birthday party, Tuesday his actual birthday (how did my "baby" turn 11?!?), yesterday was my birthday and also when I registered for my fall classes (scary!). Throw in work, laundry, cleaning and all the other fun family chores and I turn around and here it is Friday already. This morning Adrienne is on a bus headed toward Washington, D.C. for her orchestra trip (she gets to do the coolest things!) and I'm honestly just glad we made it through the week.
As you can probably guess this week hasn't been the most awesome for cooking. My goal was just to make sure we had some healthy things on our plate - and I think for the most part I succeeded. Last week, however, I tried something new - pupusas.
Honestly don't ask me what possessed me to make them. (Oh, don't know what they are? From Wikipedia: "A pupusa (Spanish pronunciation: [puˈpusa], from Pipil pupusaw) is a traditional Salvadoran dish made of thick, hand-made corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine)" that is usually stuffed with cheese or a mixture of cheese and a ground meat paste.)
I opted to just make cheese pupusas and they came out really good. The cheese I used was Panela, which is a slightly salty crumbly cheese, but I think I'd recommend using a cheese that melts a little better. The dough was very easy to work with, though, and making the pupusas took virtually no time. If you're going to make them, they taste wonderful warm but once they cooled they were very dry so I'd recommend having something to dip them in.
- 3 cups masa harina
- 2 cups warm water
- 1 - 1 1/2 cups shredded cheese
Mix together the masa and water until a moist, firm dough forms. You want to make sure that when you form it into small balls that it's not too dry and doesn't crack.
Preheat a skillet to 350 degrees.
With the dough, make balls roughly golf ball size. Make an indentation with your thumb and put a small amount of the cheese in. Seal the cheese inside the dough and then flatten the ball into a circle about 5 inches in diameter.
Cook each pupusas on the skillet for about 3 or 4 minutes per side until lightly golden.