This gave me the idea for the base of what a pupusa is but the proportions don't work and the technique leaves you with a too-thick pupusa that doesn't cook all the way through without burning (especially given that the preferred stove setting is "medium high heat"). The first time I tried this recipe, the dough was just too dry -- it kept cracking when I rolled it out and couldn't hold its shape. It also burnt when I tried to cook it due, in great part, to its dryness. I made some changes that made it work a lot better. I added almost an entire cup of extra water to what is called for in the recipe. I also had to add about a quarter cup of canola oil to it to achieve a more workable consistency and to justify not having to grease the skillet. Salt brings out the flavor of food so I added 1/4 teaspoon of salt to the dough as well. As a few people have mentioned, the way to "seal" the cheese in the middle shouldn't be like making an empanada where you have to pinch edges together to seal the filling. As long as your dough is moist enough, it does work to create a disc from a golf-sized ball of dough on the palm of your hand, insert a ball of crumbled or shredded cheese in the middle (and other fillings of your choice), close the dough around the filling and flatten it down into about a half-inch thickness. These are delicious with curtido and a side of beans and rice. Mmmm.
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This gave me the idea for the base of what a pupusa is but the proportions don't work and the...