Recipes

In a large mixing bowl, gradually stir water into masa harina until dough forms a ball that can be handled.

Place the grated cheese into a bowl.

Divide dough into about 25 pieces. Roll each into a ball. Press a hole in each ball with your thumb. Put about 1 tablespoon of desired filling into each ball and fold the dough over to completely enclose it. Press the ball out with your palms to form a disc. Be careful that the filling doesn't spill out.

Heat a heavy, wide-bottomed or flat skillet until hot. Brush with oil and cook pupusas on each side 4-5 minutes until a pale golden-brown. The outside should be firm.

VARIATIONS

Pupusas can be made plain or filled with any number of ingredients. Following are some of the most popular.

Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella or Swiss cheese.

Pupusas de Chicharrones: With a filling of fried pork rinds. If you can't find chicharrones, grind 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.

Pupusas de Frijoles Refritos: With a refried bean filling.

Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.

Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.

Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.

Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.