2 cups Masa Harina pinch of Salt 1 1/4 cups Warm Water (plus more as needed) 4 tablespoons Vegetable Shortening
Combine Masa Harina, Salt, and Water and Shortening in a mixing bowl. Knead to form a smooth moist dough and let stand for 10 minutes. Adjust Water as needed so dough is tacky but not sticky.
1 cup Grated Cheese (Queso Fresco; Cotija or Jack)
Scoop out golf ball sized pieces of dough, place in a tortilla press or gently flatten with hands to form a 4 inch disk. Add filings as desired, and top with another flattened 4 inch disk to form Pupusa. Seal and repeat with remaining dough.
Extra Virgin Olive Oil
Heat a generously oiled skillet or griddle over medium-high. Cook the Pupusas for 2-3 minutes on each side until golden brown.
1/2 head Green Cabbage; shredded 1 large Carrot; grated 1 Red Onion; thinly sliced 1/2 cup Apple Cider Vinegar 1/4 cup Water 1 teaspoon Salt 1 tablespoon Brown Sugar 1 teaspoon Dried Oregano; toasted in a dry pan (until smoking) 2 Serrano Chilies; sliced thin
Serve warm with slaw on the side.
Helpful Tips: 1. Corn flour is the traditional flour used in the recipe. 2. Extra virgin olive oil can be used as well. 3. Masa Harina is dough made from freshly prepared dried corn kernels. 4. The pupusas can be filled with whatever ingredients desired. 5. People sometimes used leftover meat from a BBQ the day before.