Pupusas

Pupusas are a Salvadorian tradition which is a stuffed corn tortilla. I made them for the first time last week and found the construction to be rather difficult. After brainstorming, I came up with a more user friendly version. I also put a mexican spin on the recipe. My spanish rice recipe makes a great addition to this dish. Enjoy!

Makes 8 pupusas

2 1/2 cups masa harina flour (only $1.08 at Walmart)
1 teaspoon cumin
1 1/2 teaspoons salt
2 1/4 cups cold water
1 serving shredded chicken taco meat
1 can black beans, rinsed
1 cup mozzarella cheese

In a medium bowl, mix together dry ingredients. Add water and stir until dough is stiff, slightly moist and can be handled. Divide into 8 equal balls and cover with a moist paper towel. Heat skillet on medium-high heat and coat with cooking spray. Put one ball between wax paper and press down with bottom of a frying pan into a 6 inch circle. Remove from wax paper slowly so it does not tear. Lightly moisten hands with water if dough wants to stick. Place in skillet and cook one side until light brown. Flip and cook other side. Remove to a plate. Repeat with remaing dough. Respray pan as needed.

Topping

Turn oven to broil. In a bowl, combine shredded chicken taco meat and black beans. Place cooked tortillas in a single layer on a cookie sheet. Evenly spoon meet mixture on each shell and top with cheese. Broil for 3 minutes, until cheese is melted and light brown.