Pupusas De Ayote Y Queso
Traditional Salvadoran thick corn tortillas stuffed with grated squash and melted cheese.
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Ingredients
- 2 cups Masa harina (corn flour)
- 1 1/2 cups Warm water
- 2 cups Ayote (Zucchini or Tatuma squash), finely grated
- 1 1/2 cups Quesillo or Mozzarella cheese, shredded
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1/4 cup Small white onion, finely minced
- 1/2 teaspoon Dried oregano(optional)
- 1 cup Curtido (pickled cabbage) for serving(optional)
- 1/2 cup Salsa roja for serving(optional)
Instructions
- 1
Grate the ayote squash and place it in a clean kitchen towel; squeeze out as much moisture as possible to prevent the pupusas from getting soggy.
- 2
In a bowl, mix the squeezed ayote with the shredded cheese, minced onion, and a pinch of salt until well combined.
- 3
In a separate large bowl, combine the masa harina, salt, and warm water, kneading until a smooth, moist dough forms that doesn't stick to your hands.
- 4
Divide the dough into 8 equal-sized balls and keep your hands lightly oiled to prevent sticking.
- 5
Take a dough ball, indent the center with your thumb to form a small cup, and place 2 tablespoons of the ayote-cheese mixture inside.
- 6
Carefully bring the edges of the dough over the filling to seal it, then gently pat the ball between your palms to flatten it into a 4-inch disc.
- 7
Heat a lightly oiled griddle or cast-iron skillet over medium-high heat and cook each pupusa for 3-4 minutes per side until golden brown spots appear.
- 8
Serve immediately while hot with curtido and tomato salsa on the side.
Nutrition per Serving
340
Calories
14g
Protein
42g
Carbs
15g
Fat
5g
Fiber
3g
Sugar
680mg
Sodium
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