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Tu Vez Latino Culinary Academy: Pupusas De Queso

Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

One of our favorite Latino cuisines is from the great country of El Salvador. There is a wonderful combination of Spanish, Native-American, and African influences. The signature Salvadoran dish in the humble pupusa. It’s such a simple concept, that it is suprising it hasn’t been more widely adopted. Basically, it is a sandwich type dish of two corn cakes with stuff inside. The  corn cakes are similar to the South American arepa. Pupusas can literally be filled with anything. This recipe is for a cheese pupusa, but you can put any kind of meat inside. An easy option is to reheat leftovers and put them inside. Rotisserie chicken, roast pork, or grilled beef are all good options.

Pupusas De Queso

2 Cups of Masa Harina

1 Cup of Water

1 Cup queso fresco, cotija, chihuahua, or other soft cheese

Stir the masa and water together in a big bowl until it is smooth. No one likes a lumpy pupusa. If you do, you are weird. Cover it with a damp paper towel and let it rest for ten minutes. Cut the dough into eight pieces. Roll the dough into small golfball sized balls. Then, flatten them into small disks with your hands. Cover one side of the cakes with the cheese, (and other fillings if you want), and then put another cake on top of it. Pinch the sides a little so the cheese doesn’t make a break for it. Heat a skillet on medium-high heat. Put the cakes on the skillet and cook it until the cheese melts and the cakes brown lightly. Usually this is about two minutes on each side. A nice topping on the cakes is some salsa, sour cream, tangy vinegar cole slaw, or pickled onions.


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