Carribean: Belize: Belizean Pupusas (Cheese-Stuffed Corn Masa Cakes)

INGREDIENTS:

For the Pupusas de Queso:

1½ Cups Masa Harina

1 Teaspoon Chili Powder

1 Teaspoon Garlic Powder

1/2 Teaspoon Salt

1¼ Cups Warm Water or Chicken Broth for added flavor

1/2 Cup shredded Oaxaca cheese or Monterey Jack or Mozzarella Cheese.

Oil for brushing (you can use olive oil)

FOR THE GARNISHES:

1½ Cups of your favorite salsa

1 Cup pickled red onions

INSTRUCTIONS:

In a bowl, combine all of the dry ingredients for the dough. Gradually add in the water until dough forms. If it’s too dry, add a little more water. And if it’s too sticky, add a little more masa harina. Cover with plastic wrap and set aside for 20 minutes.

Preheat a large griddle pan or skillet to medium heat for 5 minutes. Make 6 equal dough balls.

Take one ball and using your hands form a patty about 3 inches wide. Place some cheese in the center (about 1 to 2 tablespoons) and form the dough around the cheese to seal it back up. Form into a patty once again, but try not to squeeze too hard or the cheese will come out. The patty should be about 4 inches wide.

Brush the skillet with oil, add the pupusas and brush the tops with oil. Cook for about 3 minutes per side or until you get some nice golden brown spots. My trick is to cover the pupusas with a lid as they cook. This helps steam the inside as the outside gets crispy.

Remove from heat and let stand for a few minutes before serving. Serve with your favorite salsa, curtido (cabbage slaw) or pickled red onions.