Salvadoran Stuffed Masa Cakes
- 1/2 pound fresh mozzarella, coarsely grated (2 cups)
- 1 cup cooked small red beans or kidney beans, rinsed and drained if canned
- 1 cup finely chopped chicharron (fried pork rind)
- 4 cups corn tortilla flour (masa harina)
- 3 cups water at room temperature
- Accompaniment:
- 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.
mozzarella, red beans, chicharrufn, corn tortilla flour, water, accompaniment
Taken from www.epicurious.com/recipes/food/views/salvadoran-stuffed-masa-cakes-239963 (may not work)