Cheesy Beef Pupusas with Pico de Gallo
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Ingredients & Equipment
What we send
- 1 eachred onion
- 1 1/4 cupMasa Harina Yellow (Bob's Red Mill)
- 2plum tomatoes
- 1/8 ouncefresh cilantro
- 12 ouncesground beef
- 1 ounceshredded Monterey Jack cheese
- 1/2 teaspoondried oregano
- 1/2 teaspoonchili powder
- 1/2 teaspoonground cumin
- 1 ouncecrumbled queso fresco
What You’ll Need
- 12" large nonstick pan
Make Pupusa DoughIn a large bowl, stir together masa harina and 1 teaspoon kosher salt. Stir in 1 cup warm water, a little at a time, until combined. Cover with a damp paper towel and set aside to stiffen at room temperature for 10-15 minutes.
Prepare IngredientsWhile pupusa dough stiffens, halve lime. Rinse remaining produce. Cut tomatoes into ¼-inch dice. Roughly chop cilantro leaves, discarding stems. Pat beef dry with paper towel. Peel onion and mince ½. Halve jalapeño lengthwise and using a knife tip, discard seeds and finely chop as much as desired. Save remaining onion to add to some scrambled eggs tomorrow.
Brown BeefHeat ½ tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add beef. Season with spice mix and ¼ teaspoon kosher salt. Cook, breaking up with the back of a spoon, until browned, about 5 minutes. Using a slotted spoon, transfer to a bowl, discarding liquid in pan. Set aside.
Form PupusasWhile beef browns, divide pupusa dough evenly into 6 pieces and form into balls, about 2-inches in diameter. Using your thumb, create a dimple in center of each. Stuff each indent with about 2 teaspoons cheese mix, reserving remainder for topping. Push dough back over cheese to cover. Gently stretch and pat down to form 2-3-inch wide patties. Don't worry if some cheese is exposed, it'll get brown and crispy in the pan.
Sear PupusasWipe pan from beef clean and add 2 tablespoons canola oil over medium-high heat. When oil is shimmering, add pupusas in a single layer and sear until golden on bottom, about 3 minutes. Flip and sprinkle over remaining cheese mix. Sear until golden all over and cheese is melted, about 2 minutes. Spoon over beef and cook until warmed through, about 1 minute.
Plate Beef PupusasIn a medium bowl, stir together juice of 1 lime, tomatoes, cilantro, jalapeño, and onion. Season with ¼ teaspoon kosher salt. Dollop pico de gallo over beef pupusas and enjoy a taste of El Salvador.