Note: Masa freezes beautifully. After forming the balls of masa (see Step 1), place extras on a baking sheet in a single layer for 1 hour, then transfer to a zipper-lock bag or airtight container and store in freezer for up to 3 months. To defrost, set masa balls on a plate at room temperature for about 15 minutes, then proceed with recipe.
How to Make Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Masa
Ingredients
1 recipe masa dough
1 recipe Perfect Refried Beans, cooled
2 cups shredded queso Oaxaca or mozzarella
Vegetable oil, for frying
1 recipe quick curtido
Hot sauce and lime wedges, for serving (optional)
Directions
Using wet hands, roll masa dough into 15 golf-ball-sized balls. Place balls on a baking sheet and cover with a moist towel. Working with one ball at a time, use your thumb to press a deep indent into the ball, then use your hands to work it into a small “bowl” with a 1/4-inch-thick edge.
Lightly coat a large cast iron skillet with oil and heat over medium heat until shimmering. Working in batches, add pupusas and fry, turning once, until well-browned and crisp, about 4 minutes per side. Drain pupusas on a paper towel-lined plate, than transfer them to plates and top with curtido. Serve with hot sauce and lime wedges, if desired.
