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Chorizo Cheese Pupusa

Serves 10 pupusa, about 4 servings

Cook Time 20 Minutes

  • 2 cups masa harina
  • Kosher salt, for seasoning
  • 2 cups room temperature water, plus more if needed
  • 8 ounces Mexican chorizo
  • 2 cups (about 10 ounces) grate oaxaca cheese

For the slaw

  • 1 (16 ounce) bag packaged slaw mix
  • 1/3 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon tablespoon dried oregano
  • 2 teaspoons red pepper flake
  • Kosher salt, for seasoning

First, let’s make our pupusa dough so it has time to rest: Combine the masa harina and a heavy pinch of salt in a medium mixing bowl. Add the water while stirring until the dough is slightly sticky and wet and easily forms into clumps when pressed. Press the dough into a disk and wrap in plastic wrap. Set aside to hydrate for 20 minutes.

 

Heat a gas or charcoal grill to medium high direct heat.

 

Cook the chorizo in a last skillet over medium high heat until cooked through. Cool and drain the chorizo in a paper towel-line kitchen bowl.

 

Make the slaw by coming the apple cider vinegar, brown sugar, herbs and pepper with a heavy pinch of salt in a mixing bowl. Add the slaw mix and toss to combine.

 

Scoop the pupusa dough into 1/4 portions. Roll each portion into a ball and then use a two squares of parchment paper to flatten the dough into a thin round. Add a couple spoonfuls of chorizo and cheese to the rounds. Close the dough over the filling and press once again, this time in 1/4 thick pupusa. Repeat the the remaining rounds.

 

Heat a large skillet or griddle on the grill. Hit it with a little canola oil and once simmering, add the pupusas. Cook until super crispy and brown, about 3 to 4 minutes per side.

 

Serve the pupusas with with slaw and some hot sauce for eating.
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Chorizo Cheese Pupusa

Author Mark & Fey
Print Pin
Course Appetizer, Dinner
Cook Time 20 minutes
Servings 10

Ingredients

  • 2 cups masa harina
  • Kosher salt for seasoning
  • 2 cups room temperature water plus more if needed
  • 8 ounces Mexican chorizo
  • 2 cups about 10 ounces grate oaxaca cheese

For the slaw

  • 1 16 ounce bag packaged slaw mix
  • 1/3 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon tablespoon dried oregano
  • 2 teaspoons red pepper flake
  • Kosher salt for seasoning

Instructions

  • First, let’s make our pupusa dough so it has time to rest: Combine the masa harina and a heavy pinch of salt in a medium mixing bowl. Add the water while stirring until the dough is slightly sticky and wet and easily forms into clumps when pressed. Press the dough into a disk and wrap in plastic wrap. Set aside to hydrate for 20 minutes.
  • Heat a gas or charcoal grill to medium high direct heat.
  • Cook the chorizo in a last skillet over medium high heat until cooked through. Cool and drain the chorizo in a paper towel-line kitchen bowl.
  • Make the slaw by coming the apple cider vinegar, brown sugar, herbs and pepper with a heavy pinch of salt in a mixing bowl. Add the slaw mix and toss to combine.
  • Scoop the pupusa dough into 1/4 portions. Roll each portion into a ball and then use a two squares of parchment paper to flatten the dough into a thin round. Add a couple spoonfuls of chorizo and cheese to the rounds. Close the dough over the filling and press once again, this time in 1/4 thick pupusa. Repeat the the remaining rounds.
  • Heat a large skillet or griddle on the grill. Hit it with a little canola oil and once simmering, add the pupusas. Cook until super crispy and brown, about 3 to 4 minutes per side.
  • Serve the pupusas with with slaw and some hot sauce for eating.

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