Habanero Cheese Pupusas (Salvadoran thick tortilla stuffed with cheese)
Recipe developed by Laura Phann of Sun River Gardens
Makes 8 pupusas
2 cups Masa Harina
1½ – 1¾ cups Warm Water
½ tsp Salt
1½ cups Beehive Cheese Co.’s Habanero Promontory Cheese, grated
Directions for Pupusas
1. In a large bowl, combine masa, 1½ cups water, and salt. Using your hands, mix ingredients to form a soft dough. Knead until dough becomes smooth, adding water, 1 tsp at a time, if needed. Dough should be moist enough so as not to crack when pressed with your finger. Cover with plastic wrap and allow to rest 10 minutes.
2. Divide evenly and roll dough into 8 balls.
3. Take one ball of dough and with your thumb, press into the center forming a cup. Fill the cup with 3 Tbsp grated cheese. Gently enclose the cheese by folding over the rim of the cup and pressing to seal. Carefully flatten the ball into a disk that is ¼ inch thick, trying not to expose the cheese. Continue with the rest of the balls of dough.
4. Heat a lightly greased skillet or griddle over medium heat. Cook the pupusas 4-5 minutes on each side until lightly browned; allow to cool slightly. Serve warm with a side of curtido.
Curtido (Cabbage slaw)
½ head Cabbage, shredded (about 4 cups)
1 Carrot, shredded (about 1 cup)
½ Onion, thinly sliced (about 1 cup)
½ cup Apple Cider Vinegar
¼ cup Water
1 tsp Salt
½ tsp Brown Sugar
1 tsp Dried Oregano, optional
1-2 Tbsp Sriracha
Directions for slaw
In a large bowl, combine cabbage, carrot, and onion. In a small bowl, whisk together all remaining ingredients. Pour dressing over cabbage mixture and stir well to coat. Cover bowl and refrigerate at least 4-6 hours, or overnight.
Notes: You can find Habanero Promontory Cheese from Local Utah Company Beehive Cheese Co. in the Gourmet Foods Department at Sun River Gardens.
Photo By Laura Phann