Best 3 Pupusas Masa Cakes With Bacon And Cheddar Recipes

PUPUSAS

Steps:

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

PUPUSAS (MASA CAKES) WITH BACON AND CHEDDAR

Steps:

• 1. Gather your ingredients.
• 2. Put the bacon in a pan.
• 3. Chef's Note: The pan should be big enough to cook the Pupusas.
• 4. Cook the bacon until lightly browned.
• 5. Place on a paper towel to drain, and reserve the pan with the bacon grease.
• 6. Combine masa harina, salt, and water in a mixing bowl, along with 2 to 3 teaspoons of the bacon grease. The bacon grease is optional... good, but optional.
• 7. Knead to form a smooth, moist dough with a play dough-like consistency... Remember play dough?
• 8. Chef's Note: What is Masa Harina? Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. Literally translated from Spanish, it means "dough flour," because the flour is made from dried masa, a dough from specially treated corn.
• 9. Divide the dough into six equal portions and roll into balls.
• 10. Chef's Note: The balls should be about 2 inches in diameter. I suspect you will get from 6 to 8.
• 11. Using your thumb, poke a nice hole in the center of each of the balls.
• 12. Fill up the hole with bacon and cheese.
• 13. Wrap the dough around the filling, and seal. Make sure that there is no leakage.
• 14. Pat the dough between your hands until you have a nice round disk about 1/4 to 1/2 inch thick.
• 15. Add the vegetable oil to a pan (just to cover the bottom), and bring the heat up to medium high, and then add the Pupusas.
• 16. Cook for several minutes per side (about 2 or 3) until each side is golden brown.
• 17. Chef's Tip: I went crazy and used the same pan that I cooked the bacon in... So, I cooked them in bacon grease (I think I have a death wish). If you don't want to use the bacon grease, just wipe out the pan and use the vegetable oil.
• 18. Serve warm with a nice runny egg or two. Enjoy.
• 19. Keep the faith, and keep cooking.

PUPUSAS CON CURTIDO (MASA CAKES WITH SPICY SLAW)

Steps:

• Combine vinegar, sugar, oregano, chiles, carrots, onions, and cabbage in a bowl. Season with salt; toss; let chill.
• Put masa harina and 1 3⁄4 cups water into a bowl; stir to form a dough.
• Pinch off a 1 1⁄2 oz piece of dough; roll it into a ball. Pat dough into a thin disk.
• Squeeze 1 1⁄4 oz cheese into a ball. Press cheese into center of dough; cupping dough, stretch edges of dough around cheese and seal.
• Pat dough to form a 3 1⁄2" wide disk. Repeat to make 12 pupusas in all.
• Heat a 12" nonstick skillet over medium-high heat. Working in 3 batches, cook pupusas, turning, until golden, 10-12 minutes. Serve hot with slaw.