Rating: 4 stars 3.7
55 Ratings
  • 5 star values: 17
  • 4 star values: 17
  • 3 star values: 16
  • 2 star values: 2
  • 1 star values: 3

An El Salvadoran treat, these homemade tortillas stuffed with cheese are great with a traditional coleslaw called curtido. To serve, slice open one side of a pupusa, and spoon curtido into the opening. Farmer's cheese or mozzarella can be substituted for queso blanco.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.

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  • Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.

  • Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

Nutrition Facts

297 calories; protein 12.7g; carbohydrates 46.8g; fat 7.3g; cholesterol 19.9mg; sodium 85.3mg. Full Nutrition
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