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Zucchini Pupusas


Zucchini Pupusas
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One of the most popular dishes in El Savador.
  • CourseMain Dish, Side dish
  • CuisineVegetarian
Zucchini Pupusas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
One of the most popular dishes in El Savador.
  • CourseMain Dish, Side dish
  • CuisineVegetarian
Ingredients
  • 2 cups Bob's Red Mill Masa Harina
  • 1 cup water
  • 1/2 lb mozzarella cheese
  • 1 cup zucchini, shredded
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup onion
  • 1 pinch salt, to taste
Servings:
Units:
Instructions
  1. Prepare dough by combining masa harina and water in a mixing bowl. Add 1-2 Tbsp water as necessary to ensure the dough is moist. Knead to form smooth dough with a playdough-like consistency. Cover bowl with clean towel and let stand for at least 10 minutes.
  2. Shred zucchini, put in colander, squeeze water out of zucchini and set aside in a bowl.
  3. Mix cheese and salt together. Add cheese to bowl with zucchini and 1/4 cup chopped onion. Put mixture in the fridge to set for 10 minutes.
  4. For each pupusa, with lightly oiled hands, form the "masa" or dough into balls about 2 inches in diameter. Using your thumb, make an indentation into one of the balls, forming a small cup. Fill the cup with about 1 tablespoon of the zucchini, onion, and cheese mixture. Making sure that the filling does not leak, pat the masa together back and forth between your hands to create a flat pancake like dough roughly ¼ inch thick and 4 inches in diameter.
  5. Heat a lightly oiled skillet over medium-high heat. Cook pupusas for 2-3 minutes on each side or until golden brown.
  6. Serve warm with curtido and fresh salsa.
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