SALVADORAN STUFFED MASA CAKES
Provided by Rubén Martínez
Categories Bean Pork Quick & Easy Mozzarella Meat Hominy/Cornmeal/Masa Gourmet
Yield Makes 16 cakes
Number Of Ingredients 6
Steps:
- Toss together cheese, beans, pork rind, and 1/2 teaspoon salt in a large bowl with your hands, then press mixture firmly into 16 (1 1/2-inch) balls (for filling).
- Combine tortilla flour, water, and 1/2 teaspoon salt in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. (Dough should be moist but not sticky. If necessary, knead a little more tortilla flour or water into dough.)
- Flatten 1/4 cup dough between moistened palms into a 4-inch disk. Wrap disk around a ball of filling, enclosing it, and form into a smooth ball. Reflatten between your palms into a 4-inch disk (1/2 inch thick; filling should remain hidden). Put on a tray lined with plastic wrap and cover with plastic wrap to prevent drying. Make 15 more pupusas.
- Heat a comal or large (2-burner) griddle over medium-low heat until hot, at least 2 minutes. Brush lightly with oil, then cook pupusas in batches, turning and pressing lightly with a metal spatula every 2 to 3 minutes, until crusty and browned in spots (some cheese may ooze out), 10 to 12 minutes total per batch. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tibebu Desalegn
[email protected]I'm not usually a fan of masa cakes, but these Salvadoran stuffed masa cakes changed my mind. They were so delicious and flavorful, and I'll definitely be making these again.
Asif Manan
[email protected]I made these Salvadoran stuffed masa cakes for my family, and they loved them. They're the perfect comfort food, and I highly recommend this recipe.
Azeem Akram
[email protected]I'm a vegetarian, so I substituted the meat in this recipe for black beans. The cakes were still delicious, and I highly recommend this recipe for vegetarians and meat-eaters alike.
Husnain Battery
[email protected]These Salvadoran stuffed masa cakes were a bit more time-consuming to make than I expected, but they were worth it. They were so delicious and flavorful, and I'm so glad I tried them. I'll definitely be making these again.
Sagar Lamsal
[email protected]I'm new to Salvadoran cuisine, and these Salvadoran stuffed masa cakes were a great introduction. They were easy to make, and the flavors were incredible. I'll definitely be exploring more Salvadoran recipes in the future.
Benbecky Rodriguez
[email protected]I made these Salvadoran stuffed masa cakes for a potluck, and they were a huge hit. Everyone loved them, and I got several requests for the recipe. I'll definitely be making these again.
Niraj Dhami
[email protected]These Salvadoran stuffed masa cakes were a bit dry for my taste. I think I might have overcooked them. But the flavors were still good, and I'll definitely give them another try.
Maruf Dihan
[email protected]I'm not a fan of spicy food, but these Salvadoran stuffed masa cakes were surprisingly mild. The flavors were still incredible, and I really enjoyed them. I'll definitely be making these again.
Keith Hayes
[email protected]I'm from El Salvador, and these Salvadoran stuffed masa cakes are just like my grandmother used to make. They're the perfect comfort food, and I highly recommend this recipe.
Stylish Moon
[email protected]These Salvadoran stuffed masa cakes were a bit more work than I expected, but they were worth it. They were so delicious and flavorful, and my family loved them. I'll definitely be making these again.
Aayan on 144hz
[email protected]I'm not usually a fan of masa cakes, but these Salvadoran stuffed masa cakes changed my mind. They were crispy on the outside and fluffy on the inside, and the filling was delicious. I highly recommend this recipe.
Lavy Ehab
[email protected]These Salvadoran stuffed masa cakes were a hit at my dinner party! The flavors were incredible, and the cakes were so moist and flavorful. I'll definitely be making these again.