Longaniza and Cotija Pupusas
HOW TO MAKE IT
- In a large mixing bowl, combine the masa harina with the salt and warm water, stirring to make a stiff, smooth dough. Cover with plastic wrap and set aside.
- Cook the Longaniza in a skillet over medium heat, stirring to break it up, until cooked through, about 6 to 7 minutes. Set aside.
- Keeping the mixing bowl covered with the plastic wrap so the dough stays moist, pull off walnut-sized balls of the pupusa dough and pat into a circle about 3 inches across and 1/4-inch thick.
- Put a tablespoon of the cooked Longaniza in the center of one of the dough disks. Top with a tablespoon of crumbled Cotija and top with another disk of dough, pressing the edges together to press out any air and form a tight seal. Brush the exterior lightly with the corn oil. Continue until all the dough has been used.
- Preheat a large cast-iron skillet or griddle over medium heat. Cook the pupusas, in batches, on the hot griddle for 5 minutes on each side, until golden brown. Sprinkle lightly with salt and serve hot, drizzled with the Crema Salvadoreña, and hot sauce, if desired.