Pimento Cheese Pupusas
Southerners will put pimento cheese in anything, even the El Salvadorian staple, the pupusa. Cheese is supposed to go in the middle anyways! Don't forget the curtido, which elevates this dish from dough covered cheese to something really special.
Servings: 4 servings
Ingredients
- 1 cup masa harina
- ¾ cup warm water
- pinch of salt
- 4 tbsp prepared pimento cheese
- Olive or coconut oil
For the curtido
- 1 cup purple cabbage chopped fairly fine
- ½ cup shredded or finely chopped carrot
- ¼-1/2 cup purple onion finely cut
- ½ cup apple cider vinegar
- enough water to almost cover the vegetable mixture
- ¼ tsp salt
- ½ tsp brown sugar
- 1-2 shakes dried oregano
- Red pepper flakes to taste 1-2 shakes was enough for me
Instructions
- Combine curtido vegetables and spices in a sealable container. Add vinegar and enough water to almost cover the mixture.
- Stir or shake thoroughly, put the lid on the container, and let sit in the fridge for at least four hours but preferably overnight.
- For the pupusas, combine the masa, water, and salt in a large mixing bowl. Use a spoon or your hands to mix to the consistency of wet Play Doh.
- Divide the dough into four even chunks and roll into balls. Working one at a time, flatten the dough in your hand into a vague circle shape the size of your palm. Add a tablespoon of pimento cheese to the middle and work the dough edges over the cheese so that it is encased by the dough. Some may peek through the edges but it’s not the end of the world. The first always looks the roughest.
- Flatten the dough balls to about half an inch thickness. Repeat for the other three balls and set aside.
- Heat a little oil over medium high heat and cook the pupusas for two minutes on each side or until golden brown.
- Remove pupusas to a serving plate and top with curtido and green onions if desired.