Ham, Cheese & Green Chile Pupusas

Quick

Apr 17

These pupusas are what happens when a classic Salvadoran snack takes a quick detour through the deli counter. The masa is soft and warm, with a crisp golden crust from the skillet. Inside: melty mozzarella, smoky roasted poblanos, and salty chopped ham. Think grilled cheese meets tamale, but way more fun to eat with your hands.

Ham, Cheese & Green Chile Pupusas

Servings: 10

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

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Ham, Cheese & Green Chile Pupusas

Ingredients:

For the Masa:
2½ cups P.A.N. Corn Flour
3 cups water
1 tsp salt

For the Roasted Green Chiles:
2 Poblano peppers, roasted and chopped

Assembly:
1 cup shredded mozzarella or queso Oaxaca
10 slices ham, chopped

Curtido:
½ head green cabbage, shredded
1 tsp salt
1 carrot, grated
¼ red onion, thinly sliced
1 jalapeño, thinly sliced
1½ tsp Mexican oregano
½ cup apple cider vinegar

Instructions:

Mix the Masa: In a bowl, mix corn flour and salt. Gradually stir in water until fully incorporated. Let sit 2 minutes to hydrate.
Roast Poblanos: Char the peppers over an open flame, grill, or broiler until blackened. Steam in a covered bowl for 10 minutes. Peel, deseed, and chop the peppers.
Make Curtido: Salt the shredded cabbage and let sit. Boil 4 cups water. Slice onion, jalapeño, and grate carrot. Add all to cabbage, pour boiling water over, and let sit 5 minutes. Drain and squeeze out excess water. Add vinegar, oregano, jalapeño slices, and season with salt. Store refrigerated up to 3 weeks.
Form and Cook Pupusas: Divide masa into 10 balls. Flatten into 4-inch discs. Add ham, poblanos, and cheese to center. Seal and reshape into thick discs. Cook in a dry pan over medium-high heat, 5 minutes per side, until golden brown.