Cheese And Pupusas: The Perfect Pairing

Pupusas are a popular food in El Salvador, where they are considered the national dish. They are thick corn tortillas or flatbreads, stuffed with cheese and other fillings, and served with a vinegary, spicy slaw called Curtido. While the most popular cheese for pupusas is quesillo (also known as Oaxaca cheese), it can be hard to find outside of El Salvador, and substitutes such as Monterey Jack or Mozzarella are often used. Pupusas are typically made with masa harina (corn flour), mixed with water to form a dough, and stuffed with cheese and other fillings before being pan-fried.

Mozzarella and ricotta

Pupusas are a popular food in El Salvador, consisting of thick corn tortillas filled with cheese and other ingredients. They are often served topped with curtido (a pickled cabbage slaw) or eaten plain. Here is a recipe for pupusas with mozzarella and ricotta cheese.

Ingredients:

• 2 cups shredded green cabbage
• 1/2 cup apple cider vinegar
• 1/2 cup water, or more as needed
• 1/2 onion, thinly sliced
• 1/4 teaspoon ground oregano
• 1/4 teaspoon red pepper flakes
• 3 cups masa harina flour (Mexican corn masa mix)
• 1 1/2 cups water, or more as needed
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons heavy whipping cream, or more to taste
• 1 scallion, finely chopped, or more to taste
• Cooking spray
• Salt to taste

Method:

• Bring a large pot of lightly salted water to a boil. Add the cabbage and cook uncovered until slightly softened, about 3 minutes. Drain in a colander and immediately immerse in ice water to stop the cooking process. Drain again.
• Mix the cabbage, apple cider vinegar, water, onion, oregano, red pepper flakes, and a pinch of salt together in a large bowl. Refrigerate for 8 hours or overnight to allow the flavours to combine.
• Combine the masa harina, water, and 1/2 teaspoon of salt in a large bowl. Knead the mixture until a smooth, moist dough forms. If the dough cracks when you press down on it, add more water. Let the dough rest for 5 to 10 minutes.
• In a separate bowl, stir together the ricotta cheese, mozzarella cheese, heavy cream, and scallion to make a paste.
• Divide the dough into 8 equal-sized balls. Press your thumb into the centre of each ball to form an indentation.
• Fill the indentations with the ricotta cheese paste. Pinch the edges of the dough together around the filling and flatten into round, 1/4-inch thick patties between your palms.
• Grease a skillet with cooking spray and preheat over medium heat.
• Cook the pupusas in batches until browned, about 2 to 3 minutes per side.
• Serve the pupusas with the drained cabbage mixture on the side.

Tips:

• If desired, substitute farmer's cheese for the mozzarella cheese.
• For a spicier kick, add pickled jalapeños to the filling.
• For a more savoury version, add refried beans or shredded pork to the cheese filling.

Oaxacan or Monterey Jack

Monterey Jack is a semi-hard, semi-firm, or semi-soft cheese, depending on the source, with a mild flavour and slight sweetness. It is white in colour and made from cow's milk. It is a good melting cheese and is often used in Mexican and Spanish cuisine. It is similar in taste and texture to Colby and Cheddar.

Oaxacan cheese, also known as quesillo, is a semi-soft or semi-hard, white, low-fat cheese that originated in Mexico. It is similar to unaged Monterey Jack, but with a texture more like mozzarella or string cheese. It is made by stretching the curd into long ribbons, which are then wound into a ball of yarn using the pasta filata process. Oaxacan cheese is mild, salty, and a little stringy, and is widely used in Mexican cuisine, especially in quesadillas and empanadas.

Both Monterey Jack and Oaxacan cheese are good melting cheeses, and both are used in Mexican cuisine. They are also similar in colour and texture, although Oaxacan cheese is moister than Monterey Jack. Given their similarities, either cheese could be a good choice for pupusas, a popular dish in El Salvador, which typically features mozzarella or farmer's cheese.

Making the dough

Ingredients:

Firstly, gather your ingredients. You will need:

• Masa harina (cornmeal flour)
• Warm water
• Salt
• Oil (optional)

Mixing the Dough:

In a medium-sized bowl, start by whisking together the masa harina and salt. You can use a spatula or a whisk for this step. Slowly add the warm water and mix until the dough starts to come together. The dough should be very soft and slightly sticky. If it feels too dry, add a little more water. If it's too sticky, you can add a bit more masa harina.

Kneading the Dough:

Once the dough has come together, use your hands to knead it until it becomes a smooth, pliable mass. This will take a few minutes of working the dough with your hands. If the dough starts to stick to your hands, you can moisten your palms with a mixture of warm water and oil. This will also help prevent sticking as you shape the pupusas.

Resting the Dough:

After kneading, let the dough rest for a few minutes. This will allow the ingredients to relax and ensure that your pupusas have a nice texture. Cover the dough with a clean, damp towel and let it rest for about 15 minutes.

Forming the Pupusas:

Now, it's time to form the pupusas! Divide the dough into equal-sized pieces, depending on how many pupusas you want to make. A typical pupusa uses about 2-3 ounces of dough, so you can adjust the size of your portions accordingly. Roll each portion into a ball, then gently flatten it into a disc. You can use your palms to gently pat and shape the dough.

Filling and Shaping:

Add your desired filling to the center of each disc. For cheese pupusas, you can use shredded mozzarella, quesillo (Oaxacan) cheese, or a combination of cheeses. You can also mix in other ingredients like refried beans or shredded meat. Carefully bring the edges of the dough up and around the filling, forming it back into a ball. Then, gently flatten it again into a disc, being careful not to tear the dough. Repeat this process until you have shaped all your pupusas.

Cooking the Pupusas:

Heat a large skillet or griddle over medium heat. You can use a non-stick pan or cast iron skillet for this. Add a teaspoon of oil to the pan if desired. Cook the pupusas in batches, being careful not to crowd the pan. Cook each pupusa for about 4-6 minutes on each side, or until golden brown blisters form. Flip them carefully and cook the other side.

Serving:

Serve your pupusas hot! They go well with Curtido, a lightly pickled cabbage slaw, and Salsa Roja (red tomato salsa). You can also add extra toppings like hot sauce, sour cream, or crema. Enjoy your homemade pupusas!

Filling and sealing

Pupusas are thick corn tortillas or flatbreads from El Salvador, filled with cheese and other ingredients. The dough is made from masa harina (cornmeal flour) and water, and the most popular filling is cheese, though other ingredients such as refried beans, shredded pork, squash, and jalapeños are also used.

For the cheese filling, a range of options are available. Quesillo (Oaxaca) cheese is the most authentic, but it can be hard to find outside of Latin America. Good substitutes include Monterey Jack, mozzarella, gouda, tallegio, sharp cheddar, and fontina.

To fill and seal the pupusas, first, flatten the dough into a disc about 1/2-inch thick. Add a tablespoon or two of cheese to the centre, along with any other desired fillings. Then, fold the sides of the dough together, creating a half-moon shape. Pinch the edges to seal the pupusa completely. Gently pat the dough, flattening it and alternating your hands, until it reaches about 1/4-inch thick and is about 4 inches in diameter.

When filling and sealing the pupusas, it's important to make sure the dough doesn't crack. If cracks form, add a little more water to create a smooth dough. If the dough becomes too sticky, mix in a little more masa harina. Leave enough room around the edges of the dough to form it over the filling. It's also a good idea to grease your hands with an oil and water mixture to prevent the dough from sticking to your hands.

Cooking and serving

Pupusas are thick corn tortillas or flatbreads from El Salvador, filled with cheese and other ingredients. They are served with Curtido (a lightly pickled cabbage mixture) and Salsa Roja (red tomato salsa).

To make pupusas, you will need the following ingredients:

• Masa harina (corn flour)
• Warm water
• Cheese (see below for options)
• Olive oil or neutral oil
• Salt

You can also add other fillings such as refried beans, shredded pork, roasted squash, or pickled jalapeños.

First, make the Curtido by shredding cabbage and carrots and placing them in a large bowl. Add sliced onion, apple cider vinegar, water, oregano, salt, and red pepper flakes. Stir to combine, cover, and refrigerate for at least two hours, but preferably overnight.

Next, make the pupusa dough by combining the masa harina and salt in a medium bowl. Slowly add warm water and mix until a soft, pliable dough forms. If the dough is too sticky, add more masa harina, and if it is too dry, add more water.

Divide the dough into equal pieces and form them into flattened circles. Add your desired fillings to the centre, leaving enough room around the edges to seal the pupusa. Form the edges together over the filling and gently roll into a ball. Lightly press the ball, working from the centre outwards, to form a disc about 1/2 inch thick and 4 inches in diameter.

Heat a large skillet or griddle over medium heat and lightly grease with oil. Add the pupusas to the pan in batches and cook for 2-6 minutes on each side, or until golden brown blisters form.

Serve the pupusas hot with the prepared Curtido and Salsa Roja. You can also serve them with sour cream, hot sauce, or lime wedges.

As for the cheese, there are several options you can use for pupusas:

• Quesillo (Oaxaca cheese) is the most traditional choice, but it may be difficult to find outside of Latin America.
• Monterey Jack or Mozzarella are good substitutes, as they have a similar mild, salty, and stringy flavour.
• Other options include Gouda, Tallegio, Sharp Cheddar, or Fontina.
• You can also mix the cheese with other ingredients to form a paste before filling the pupusas, such as ricotta, heavy cream, and scallions.

Frequently asked questions