Fresh Vegetable Pupusas
WHAT YOU NEED
- 2 cups masa harina
- 1 ½ – 2 cups warm water
- ½ teaspoon salt
- ½ cup finely grated Cacique® Queso Fresco
- 1 ½ cups shredded Cacique® Oaxaca
- ½ cup finely chopped fresh spinach
- For the Spring Vegetable Slaw:
- 1 cup julienned snow peas
- 1 cup julienned rainbow carrots
- ½ cup julienned radish
- 1 small shallot, minced
- 1 teaspoon sugar or honey
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons rice vinegar
- ½ teaspoon dried oregano
- 2 tablespoons chopped fresh cilantro
- Sea salt and pepper, to taste
- For serving:
- Cacique® Cotija
- Sour cream
- Avocado
- Fresh lime
HOW TO MAKE IT
- Make the dough. Mix the masa harina, salt, queso fresco, and warm water to form a soft dough. Start with 1 1/2 cups of warm water. If the dough is too dry, add more water little by little. Your dough should be soft, but not sticky. The dough should not be cracking when you form it into a ball. When you get the right consistency, knead the dough for a minute and then cover with a clean, damp towel. Let rest 15 minutes.
- Form the pupusas. Grease your hands with a little bit of oil and form the pupusas into a golf-sized ball. Then, pat it out to form a disc. Place 1 1/2 tablespoons of the shredded Oaxaca and 1 tablespoon of chopped spinach in the center of the disc, and carefully pinch the dough around the cheese to form into a rough ball again. Flatten into the final disc, about 4″ wide.
- When forming the pupusas, store the shaped pupusas under a damp cloth to avoid drying out.
- Heat a large non-stick or cast-iron pan over medium heat for 10 minutes. Lightly grease the pan with oil and cook the pupusas for 4-5 minutes per side. Do not crowd the pupusas, and cook until they have rich brown charred spots.
- For the slaw, whisk together the honey, vinegar, and oil and pour over the vegetables, cilantro, and oregano. Season with sea salt and pepper and lightly toss.
- Serve warm pupusas topped with the slaw. Serve with sour cream, avocado, and cotija cheese sprinkled on top. Enjoy!
