Cheese pupusas (V): Difference between revisions
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|title=Cheese pupusas vegetarian | |title=Cheese pupusas a vegetarian cheese recipe | ||
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Revision as of 16:55, 3 March 2016
| Cheese pupusas (V) | |
|---|---|
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| Cheese pupusa with curtido | |
| Servings: | Will fill about 8 pupusa |
| Ready in: | 2 hours 20 minutes |
| Prep. time: | 2 hours |
| Cook time: | 20 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 12th April 2013 |
A pupusa is a stuffed corn-tortilla, usually served with a spicy coleslaw called curtido.
Pupusas are hand-made and thick. Like all corn tortillas, they are made using masa harina. They originate from El Salvador.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 cups of grated cheese (use a mixture of cheeses; Cheddar, Mozzarella and ricotta)
- 3 tablespoons of double cream
- ½ a cup of chopped spring onions
- Sea salt to taste
Method
- Make the tortillas as shown here, but don't cook them yet
- Mix all of the ingredients together to make a soft paste
- Divide the mixture into balls, slightly larger than golf-balls and place each ball in the centre of the tortilla and press the mixture out, leaving a gap around the edge
- Cover with another tortilla and press together to seal
- Heat a griddle pan or heavy frying pan and wipe over with a lightly oiled kitchen towel
- Cook each pupusa until it is nicely toasted. This will take about 4 minutes a side
- Keep warm while you cook the remaining pupusas
Chef's tip
Serve with curtido
Serving suggestions
To prevent the tortillas sticking to the press, place the 'golf-ball' inside a folded piece of Bake-O-Glide
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