Chorizo Cheese Pupusa
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.