For the dough:
- 2 cups (228g) masa harina, white or yellow
- 1 teaspoon chicken bouillon granules, optional
- 1/2 teaspoon salt
- 1 1/2 to 2 cups boiling water
- 2 tablespoons (28g) butter or lard, softened
- Vegetable oil, for cooking
For the filling:
- 1 cup shredded mozzarella cheese or Oaxaca cheese
- 1 cup refried beans, optional
Make the dough:
Step 1: In a large mixing bowl, mix together the masa harina, chicken bouillon (if using), and salt. Add the hot water a little bit at a time while mixing the dough with a rubber spatula, making sure no clumps form.
Step 2: Do not add all the water at once as you may not need it all. It will slowly absorb the liquid, so let it rest for a few minutes and, if needed, add some more water.
Step 3: The dough should be the consistency of play dough and slightly sticky. Mix in the butter. Since the dough will be warm, the butter should incorporate easily.
Step 4: Use your hands or a spatula to make sure it’s distributed evenly through the dough.
Divide the dough:
Step 1: Once the dough is cool enough to handle, wet your hands with a mixture of oil and cold water to keep the dough from sticking to your hands.
Step 2: Divide the dough in half and then divide each half into 6 pieces for a total of 12 pupusas. Roll them into balls about the size of a golf ball.
Step 3: Keep the dough balls covered with a damp cloth to keep them from drying out as you form the pupusas.
Shape the pupusas:
Step 1: Grab a ball in one hand and flatten it into a 3-inch disk.
Step 2: Use your thumb to create an indentation in the center and place a tablespoon of beans (if using) and a heaping tablespoon of cheese in the center. Don’t overdo it or the pupusa will overflow.
Step 3: Gently fold the edges in around the filling to create a ball again and then gently flatten it into a thin 3-inch disk. If your dough starts cracking it may be too dry. Wet your hands and smooth the edges.
Cook the pupusas:
Author : ozelkadin.net