Papusa is basically a very thick tortilla.  It can be eaten plain,  or filled a variety of ingredients
and cooked with the ingredients within the papusa

Preparing the dough
There are different brands of tortilla flour to make the dough. Most American markets carry
MASA HARINA. Follow the instructions on the bag and make as much dough as needed. Once the 
dough has been prepared set it aside while you prepare the filling. For a rule of thumb, you can
use 2 parts Masa Harina to 1 cup of warm water.

3 cups of shredded cheese (use hard and cream cheese mixed together; you can mix frying 
cheese, mozzarella and ricotta)

3 or 4 tablespoons of heavy cream

1/2 to 1 cup of  very finely chopped green peppers or scallions
Salt to taste

Make a paste with these ingredients. To avoid the paste leaking, it should not be too soft.

1 cup cooked bacon (cooked with garlic, see below).
4 - 5 tomatoes
Salt to taste.

Cook bacon with some garlic (optional). Set fat aside but do not discard. Once cooked, grind
bacon with the tomatoes, 1 green pepper, and salt to taste. Mix with some of the bacon fat until 
it has a soft consistency.


Ground and fried beans (they can be canned or prepared from your favorite recipe).

When filling the pupusas add beans, chicharron and cheese (or combine two of the three).

Making the pupusas

With two tablespoons of dough make a ball using your hands and later clap your hands until you
make a round, thin (1/8 of an inch thick) tortilla. Continue making more tortillas this way. Put
filling over one tortilla, cover with another and push down the sides to close them. This is the 
"beginners" method.

People who have experience do it this way: make a ball with the dough. Insert your thumb in the
ball and make a hole in the center. Fill that hole with the filling, close the hole by pushing the 
dough on the sides up. Clap your hands carefully so that the filling doesn't come out and flatten the ball.

Cook on a slightly greased griddle, pan or electric pancake griddler and cook over low-medium
heat (325-350 F) first one side, then the other until they are cooked. Each side will be ready
when it no longer sticks to the pan (depending on the thickness of the tortillas, this might take 
4 minutes or more per side).

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