Papusas With Salsa Roja

🧂 Ingredients

• 2 cups masa harina
• 1 ½ – 1 ¾ cups warm water
• ½ tsp. salt
• 1 cup shredded pepper jack cheese
• ½ cup cotija cheese

  crumbled or shredded
• 3 tbsp olive oil
• 1/4 cup chopped white onion
• 1-2 cloves garlic

  chopped
• 1 jalapeño pepper

  chopped
• 2 cups tomatoes

  peeled, seeded, and chopped
• 2 tsp oregano
• salt and pepper

  to taste
• 1/4 cup cilantro

  chopped

Instructions

• 1 In a large bowl, mix the masa, salt and 1 ½ cups water together with your hands
  to make a dough.
• 2 Dump the dough onto the counter. If you press it and it cracks, you need to
  knead in more water.
• 3 You’ll know you have enough water when you press it and it looks smooth.
• 4 Break off a handful of dough and roll it into a ball. Slightly flatten the ball
  and make an indention in the dough. Add about a tablespoon of the cheeses that
  have been mixed together.
• 5 Fold the dough like a taco and press together. Fold in the opposite ends and
  press together.
• 6 Set the dough on the counter and press the dough together to cover the filling.
  Carefully flatten it out into a ¼-inch thick disc. Don’t press too hard or the
  filling will poke through the dough.
• 7 Continue with the remaining dough.
• 8 Heat a skillet or griddle over medium to medium-high heat. Place pupusas on the
  skillet in a single layer. Cook for 5 minutes, until brown.
• 9 Flip. Continue cooking 5 more minutes. Remove from skillet and cook remaining
  pupusas. Serve with Salsa Roja for dipping.
• 10 Heat the oil in a skillet over medium heat. Add the onion, garlic, and pepper
  and sauté for 2 to 3 minutes, or until the onion is translucent.
• 11 Stir in the tomatoes and the oregano and simmer for about 10 minutes. Remove
  from heat and let the mixture cool a bit.
• 12 Once the mixture has cooled, puree the tomato ‘sauce’ in a blender until smooth,
  adding a little water if needed. Add in salt and pepper to taste. Stir in the
  chopped cilantro and serve.

Nutrition Info