Cheese Pupusas with Tomatillo Avocado Salsa


2 c masa harina
1 3/4 – 2 c warm water
2 T cold water
1/4 c shredded Monterey Jack cheese
2 T extra virgin olive oil

Preheat oven to 450 F. In a large bowl, combine the masa harina, 1 3/4 c warm water, and the salt. Stir together until smooth. Using the palms of your hands, knead the dough together until it becomes one mass. You want the dough to be similar to Play-Doh. If it feels too dry, add the remaining 1/4 c warm water and knead again. Let the dough rest for 20 min. Add the cold water to the rested dough and knead the dough for 2 min until the water is fully incorporated. Divide the dough into 10 equal pieces, about 2 oz each, and roll into balls the size of golf balls. Hold one of the balls of dough in the palm of your hand. Gently press your free thumb into the center of the ball to form an indentation. Then start to flatten the dough to form a larger disk so it looks like a small bowl. To the center of the disk, add 2 t cheese. Bring the edges of the disk over the cheese and squeeze together to form a ball shape of dough so the cheese is secured inside. Gently work the ball of dough into a flat disk about 3″ in diameter. Brush the disk with olive oil, place on plate, and cover with a clean, damp kitchen towel. Repeat this process for the remaining pupusas. Heat a large skillet over medium high heat. Lay 2 pupusas in the skillet at a time and cook for 3 – 4 min on each side, until the outsides are golden brown and the dough has slightly puffed. Serve immediately with the tomatillo avocado salsa. Yield: roughly 10 pupusas.

Tomatillo Avocado Salsa

6 medium tomatillos
1 T extra virgin olive oil
2 Hass avocados
1/4 c diced white onion
1/4 c chopped cilantro
2 garlic coves, peeled
1 jalapeno chile pepper, split open and de-seeded
grated zest and juice of 1 lime
1 t honey
1 t coarse salt
1 t freshly ground black pepper

Remove husks from the tomatillos. Rinse under warm water and wipe clean. Cover a baking sheet with foil. Cut the tomatillos in half and put them on the baking sheet. Drizzle with olive oil and roast for 20 min, until they are tender. Remove from the oven and let cool. Cut each avocado in half lengthwise. Remove the pit and discard. Remove the avocado from the skin and place avocado flesh in the bowl of a food processor or blender. Add the cooled tomatillos, onion, cilantro, garlic, jalapeno, lime zest and juice, honey, salt, and pepper to the bowl. Pulse for 1 – 2 min until creamy and smooth. Adjust the salt and pepper, if needed. Set aside.



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