- 2 cups masa harina
- 1½ teaspoons Kosher salt
- 1½ cups warm water
- 1 lb shredded mozzarella cheese
- 6 ounces raw pork chorizo, removed from casings
- 1 (15 oz) can refried beans
- 2 tablespoons salsa roja
- Oil, as needed
- 4 radishes, cut into matchsticks, to top
- 2 serrano peppers or jalapeno peppers, sliced, to top
- 1 small bunch cilantro, to top
- Sour cream, to drizzle
- In a large bowl, whisk together the masa harina and the salt. Slowly pour in the warm water as you stir, and then use your hands to knead the mixture until you reach a consistency similar to that of stiff mashed potatoes. If necessary, add additional flour or water.
- Divide the dough into 4 to 6 equal-sized balls. Using your thumb, make a deep indentation at the top of each ball and pack with mozzarella.
- Pinch the dough up over top of the cheese to cover it. Gently toss the dough ball back and forth between your palms to flatten it into a disk. Repeat until all of the disks have been shaped. Set aside.
- In a pan over medium heat, cook the chorizo, breaking it apart into small pieces with a wooden spoon as it browns, about 5 minutes. Mix in the refried beans and the salsa and cook, stirring occasionally, for another 2 minutes. Reduce heat and cover to keep warm.
- In a lightly oiled skillet over medium heat, cook each pupusa, one at a time, until it begins to brown in spots, about 4-5 minutes per side.
- Top each pupusa with the chorizo refried beans, radishes, serrano peppers, cilantro, and sour cream. Serve warm.
Stuffed Veggie Pizza Rolls
- 1 roll refrigerated pizza dough (or you can make your own)
- 8 oz. mozzarella cheese, diced
- 1/2 red onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1 Tbsp butter, melted
- 1/2 tsp. garlic powder
- 1/2 tsp. dried Italian seasoning
- Marinara/pizza sauce, for dipping
- Preheat oven to 425 degrees F.
- Lightly flour your surface so dough doesn’t stick and roll out into a 12″ x 8″ rectangle. Cut out 24 rectangles using a pizza cutter and place a teaspoon of cheese along with desired toppings in the center of the squares.
- Carefully take the ends of the squares and roll them up around the toppings, pinching the ends to make a ball. Place balls of dough in a lightly sprayed pie pan and set aside.
- In a small bowl, whisk together melted butter, garlic powder and Italian seasonings. Brush mixture all over the balls until coated and bake in oven for 15 to 18 minutes, until tops are golden brown. Enjoy!
English Muffin Pizzas
- 1 whole-wheat English muffin, split
- 1 small tomato, seeded and diced
- 1 teaspoon extra-virgin olive oil
- 1 thin slice (1/2 ounce) Canadian bacon, diced
- 1/4 cup shredded part-skim mozzarella cheese
- Chopped fresh basil, for garnish
- Preheat the oven to 450 degrees. Line a small baking sheet with foil.
- Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.