Stuffed Corn Pockets (Print Version)
# Ingredients:
01 -
1/2 teaspoon of salt.
02 -
1 cup refried beans, if you'd like.
03 -
A few tablespoons of cooking oil.
04 -
1 cup shredded cheese.
05 -
1 teaspoon of chicken bouillon powder (optional).
06 -
2 cups masa harina.
07 -
2 tablespoons of lard or butter.
08 -
1 1/2 to 2 cups hot water, adjust as needed.
# Instructions:
01 -
Stir together the masa harina with salt and bouillon. Slowly pour in warm water until dough has a soft consistency, similar to modeling clay. Work in softened butter at the end.
02 -
Take the dough and divide it into 12 small portions, about the size of a golf ball. Cover them with a damp towel to keep them moist.
03 -
Flatten each dough ball, add a bit of cheese and refried beans in the middle, then fold the edges up and press into a small, flat disk about 3 inches wide.
04 -
Preheat a griddle with some oil, then cook each pupusa for 3 minutes on each side until they’re golden and cooked through.
# Notes:
01 -
Keep your hands damp while shaping.
02 -
Don’t flip until a crust has formed.
03 -
Shape and cook immediately for best results.