Pupusas

Here's the recipe:

• 3½ cups Masa Harina
• 1 lb. fresh Pork Belly (a.k.a. Side Pork or Uncured Bacon), chopped
• 1 cup grated Queso Asadero or Mozzarella Cheese

(1) Mix the Masa Harina with 2½ cups hot water in a large bowl. Cover the bowl & let it sit for ½ hour. Then stir in up to 8 tablespoons of cool water, a spoonful at a time, until the dough is soft without being sticky. Cover in plastic wrap.
(2) Meanwhile, fry pork in a large skillet over medium-low heat until most of the fat is rendered and the meat is browned and crisp, about 1 hour. Transfer meat with a slotted spoon to a cutting board, then finely chop and set aside. Pour off and reserve fat from skillet.
(3) To form a Pupusa, roll a piece of dough into a 2-inch ball. Rub a little reserved fat on the heel of your hand. Press your thumb in the center of the ball to make an indentation. Turning the dough in your greased hand, flatten it with your fingertips into a 4-inch concave disk about ½-inch thick. Fill center with about 2½ tablespoons pork or cheese or a combination of both. Cup the pupusa in your hand, easing dough up and around filling. Pinch dough together to seal. Adding more fat to your hands, pat pupusa into a 4 ½-inch disk, evening and rounding the edges as you work. Repeat process until you have used all the dough and filling.
(4) Rub both sides of the pupusas with a little fat. Fry in a large, nonstick skillet over medium-high heat until browned on both sides and hollow sounding when tapped with a spatula, about 3 minutes per side.

[Feel free to use cooked beans in the filling along with the pork and cheese. Serve with grated cabbage and carrots marinated in vinegar with a sliced jalapeño and Tabasco or other hot sauce to taste.]

Makes about 14.

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