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Make the masa dough: in a large mixing bowl mix together the masa harina, salt, warm water, and oil with a wooden spoon. Knead it by hand for about 1 minute to make a smooth ball of dough. It should be soft but not very sticky. Cover and let rest for at least 15 minutes to fully hydrate.
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Step 1. Heat ¼ cup oil in a large skillet over medium-high. Cook onion, tossing occasionally, until pieces are charred on all sides, 10-12 minutes (oil will smoke and onion will pop, so be.
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Form into a large ball, cover the bowl with a damp cloth, and allow to rest for 10 minutes. 2. Form the pupusas: Divide the dough into eight or nine balls. Working with one dough ball at a time, use your fingers to form the dough into a pocket. Add 1/2 tablespoon refried beans, followed by about 1.5 tablespoons shredded cheese into the pocket.
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Then add the sauce you first blended and mix to integrate all ingredients. Once everything is ground up, transfer the chicharrón paste to a pan with a little oil and cook for 10 minutes then set aside. For the corn dough you can use pre-cooked corn flour or regular corn flour. Mix with water and a pinch of salt until you get a soft moist dough.
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Drain the veggies from the pot, but reserve some of the water. Put the strained veggies into a jar; ideally, use a size jar that will be completely filled. Press the veggies into the jar until it is crammed full. Add reserved water until the veggies are slightly more than halfway covered, then add.
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To cook the pupusas, heat a thin layer of vegetable oil in a skillet over medium heat. Add as many pupusas as will comfortably fit in the skillet and toast each side until golden brown. Keep cooked pupusas warm in an oven heated to 300 degrees. Continue to toast the remaining pupusas adding more oil to the skillet as necessary.
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Yes, you can make pupusas with a gluten-free flour blend, but keep in mind that the texture and flavor may differ from traditional pupusas made with masa harina. In conclusion, while traditional pupusas are made with masa harina, it is possible to make them with regular flour as well. Keep in mind the differences in texture and taste, and don.
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Step 1. Make the filling: In a medium skillet over medium heat, add the oil, jalapeño and a pinch of salt. Cook until jalapeño has slightly softened, about 2 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute. Step 2.
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To cook: Heat a large nonstick pan over medium heat or preheat an electric griddle to 350°F. Transfer the pupusas to the hot pan and dry fry them (without oil) until browned and speckled, about 4 to 6 minutes per side. Serve the hot pupusas with curtido on the side.
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To make the pupusa dough, use a stand mixer fitted with the paddle attachment and beat masa flour, salt and hot water on medium speed until dough is very thick and sticky. Mix for about 5 minutes until light and fluffy. Allow dough to rest, uncovered, 15 minutes. Combine remaining oil and warm water in a small bowl.
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Fold the dough over the filling and pinch the edges to seal, forming a stuffed ball. Gently flatten the ball into a thick pancake, about 1/2 inch thick. Heat a lightly greased skillet or griddle over medium heat. Cook the pupusas for about 3-4 minutes on each side, or until golden brown and cooked through.
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Once the oil is hot add 4 to 6 pupusas to the skillet at a time. Fry for 3 to 4 minutes per side until golden. Repeat the filling, shaping, and frying until you have used all the pupusa dough up. Add oil to the skillet as needed. Serve immediately, or keep warm in a low-heat oven, until all the pupusas are cooked.
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Allow it to sit and ferment while you prepare the pupusas. Step 2: Make the dough. Add the masa and salt to a large mixing bowl, then slowly pour in the warm water and mix everything together with your hands until it resembles the texture of play-doh. Step 3: Make the filling.
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Add about a teaspoon of oil to your griddle or pan. Place the each pupusa on the griddle and let them cook for 3-5 minutes, or until the sides begin to brown. Then flip the pupusas and cook for an additional 3-5 minutes. Repeat this process until all of the pupusas are done. Serve immediately and enjoy!
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Cook over medium heat, stirring frequently until thickened. Stir in the salt and adjust seasonings according to taste. Let the beans cool while you make the dough. In a large bowl or the bowl of a stand mixer, beat together the corn masa flour, salt, and hot water, until the dough is thick and sticky.
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Combine masa harina with warm water and salt in a large bowl. Mix with a spoon until it thickens and proceed to knead with your hands until smooth dough forms. Cover the dough with plastic wrap and let it rest for 5 minutes. Step 2- Shape and stuff the pupusas. Divide the dough into 14 even balls (golf ball size).
