Imagine biting into a crisp exterior only to meet a soft, cheesy heart—yes, that’s a pupusa de queso for you. This culinary marvel hails from the rich landscapes of El Salvador and Honduras and has enamored taste buds for possibly two millennia.
Ingredients:
For the Masa Dough
- 2 cups masa harina
- 1 1/2 teaspoons salt
- 1 1/2 to 1 3/4 cups hot water
For the Inner Glory: The Filling
- 1 cup shredded Jack cheese
- Oil for that perfect golden-brown cook
Instructions:
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Prep Your Dough: Combine masa harina and salt in a mixing bowl. Introduce the hot water gradually, starting with 1 1/2 cups. Stir until you achieve a fluffy, moist dough. If it’s too dry, add more water. Let the dough rest for about 15 minutes under a cover.
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Handy Tips: Moistening your hands with water prevents the dough from sticking and also helps hydrate any crumbly bits. Tear off a piece of dough, roughly the size of a golf ball (about 2 tablespoons).
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