Pupusas de chipilin con queso

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories while maintaining flavor.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers healthier fats.

Start by showing the types of cheese used, mentioning a specific cheese called 'quesillo'.

If using a machine to mix, add a little milk to prevent it from getting stuck.

Prepare the cheese by cutting it into pieces and grinding it if necessary.

Mix masa harina with water, adding 2 cups of hot water gradually to avoid lumps.

Knead the dough until it is soft and pliable, ensuring it is not too wet or too dry.

Refrigerate the cheese mixture to maintain consistency until ready to use.

Prepare the curtido by chopping cabbage, tomato, onion, and jalapeño.

Heat a comal over medium-low heat.

Mix the masa with the chipilin leaves and cheese, ensuring it is well combined.

Form balls of dough, then flatten them into discs, ensuring the filling is enclosed.

Cook the pupusas on the hot comal, adding a little oil to prevent sticking.

Cook for about 3-4 minutes on each side until golden brown, keeping them separate to avoid sticking.

Serve hot with curtido and lime wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens