tlacoyos (pupusas) (gf stuffed corn dough pockets)August 4, 2012
on the hunt for quick masa recipes, i found these – a mexican version of salvadorean pupusas
these fried corn cakes are stuffed with whatever you like.
1 cup masa harina (corn flour; much more finely ground than cornmeal. very inexpensive.)
3/4 cup water, more if needed
1/4 teaspoon salt
2 tablespoons lard, bacon fat, or oil
filling (try simple beans with just salt and a pinch of cumin and oregano, garlic, onion, cheese, veggies, meat, hot peppers, or any combination)
garnish (ideas? lacto-fermented condiments like giardinera or salsa, chopped onion, cilantro, mexican-style sour cream…?)
In a bowl, combine the masa, water, and salt. Form into a ball so that all the flour is incorporated. Add more water if needed to make a moist dough. Set aside.
In a skillet, heat the lard, bacon fat, or oil over medium heat. Add the onion and cook for 3 to 4 minutes, until soft, then add the garlic. Cook for an additional 3 to 4 minutes until starting to color. Add the beans/veggies/meat and raise the heat to high. Cook for a couple minutes, then mash roughly with a spatula and remove from the heat.
Divide the masa dough into 4 pieces and flatten them between two pieces of plastic wrap using a heavy skillet or tortilla press. Lay them on a cutting board and divide the beans and cheese among them, then carefully fold over and pinch to create a half-moon shaped pocket.
Heat the frying oil in a large skillet over high heat and add the pockets (cook them in two batches to avoid crowding). cook for 3 to 4 minutes per side, until golden, then drain on paper towels. Serve with the salsa and garnishes.