These are so simple I decided to make them again…
- 1 1/2 C Masa Harina
- 1 – 1 1/4 Warm Water
- Garlic Seasoning
- Mushrooms, thinly sliced
- Onion, chopped small
- Cheese, grated
- Frontera’s Guajillo Salsa
- Buffalo Andouille Sausage
1. Sauté the onion and mushroom until soft. Season with salt and garlic seasoning. Set aside to cool.
2. Mix the masa harina, warm water, salt, and garlic seasoning until it forms a ‘dough’ that doesn’t crack when smooshed. Roll into a log and divide into 6 portions. Place a towel over the bowl to keep them from drying out.
3. To assemble flatten one of the balls into a small disk… then place some filling and cheese on top. Fold the disk into a taco sealing the filling inside and flatten. I don’t mind if some of the filling starts to come out. If the ‘dough’ starts to crack wet your fingers and smooth.
4. Cook on medium heat on a skillet. You can lightly brush the pupusas with oil or cook them without. I ended up brushing them with water so they would get a nice crispy outside. The cheese started to ooze out a bit and the grease from this helped brown and crisp the pupusas too.
5. I didn’t use all the mushroom onion mixture so I added it to a chopped avocado with 1 T of the guajillo salsa and the rest of the grated cheese.
6. We enjoyed the pupusas and salsa with some buffalo sausage. The sausage was pretty good. Of course the meat was range-raised without the use of antibiotics or hormones. We cooked the sausage on a skillet. Easy and quick!