Jalapeno Cheese Pupusas
Serves 4-6
Ingredients
2 tbsp. olive oil, divided
1 small yellow onion, chopped
3-4 jalapeno peppers, chopped
2 cups masa harina
1 tsp. salt
1.5 cups cold water
2-3 cups Monterey Jack cheese
Heat 1 tbsp. olive oil in a medium skillet over medium heat. Add the whole jalapenos, and cook on all sides, until lightly charred, about 6 minutes total. Let cool slightly, slice, and set aside.
To make the pupusa dough, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
Fill a small bowl with water and a bit of oil and set near your work station. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
Fill the dough round with about 1 tbsp. of the veggies, and some cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
Serve the pupusas with curtido.