Pupusas

Pupusas date back thousands of years as a food for the Pipil people in El Salvador. In the 1960s, a renewed taste for these griddle-fried discs of corn or rice flour stuffed with vegetables, meat, and cheese swept across El Salvador. Today, pupusas are to El Salvador as tacos are to Mexico.


Ingredients
3
ounces
corn or rice flour
1
ounce
grated monterrey jack cheese
1/2
ounce
refried beans
1/2
ounce
cooked ground pork filling of your choice
Directions
Mix the corn or rice flour with water by hand in a bowl until it forms a soft dough ball.
In a separate bowl, mix together cheese and cooked ground pork mixture. Set aside.
Using about 3 tablespoons of mixture at a time, form a ball in the palm of your hands (like making meatballs.) Place half a tablespoon of the filling in the center of the dough ball and fold the edges around the filling, shaping the dough into a ¼ inch thick disk with the fillings hidden inside.
Put the dough disk in a pre-heated non-stick frying pan (for crispier pupusas, grease the pan with 1 teaspoon of canola oil).
Cook for approximately 1 1/2 minutes on each side, until golden brown. Serve warm.

The base number of servings for this recipe is 1
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