Mushroom Pupusas

recipe adapted from Bon Appetit magazine

makes about 8

• 1 1/2 cups masa harina 
• 1 1/2 cups boiling water 
• 2 teaspoons kosher salt
• 1/2 cup cooked mushrooms
• 1/2 cup mozzarella
• 2 tablespoons vegetable oil

In a large bowl, mix masa harina, water, salt and mushrooms and stir until well combined. Cover bowl with a damp towel and let sit for 15 minutes. 

Divide dough into about 8 balls (about ¼ cup each), keeping them covered with a damp towel so they don’t dry out. With 1 ball in the palm of your hand, use your thumb of the opposite hand to create an indentation in the center. Pinch sides to create a well for the filling. Fill the hole with 2 Tbsp. cheese. Pinch dough around filling to enclose then gently flatten to a 3-4″ disk, dipping your hands in water as needed. Repeat with remaining dough and bean mixture.

Cook pupusa in a large cast-iron skillet in oil or griddle over medium heat until center slightly puffs up and pupusa is browned in spots, 3–4 minutes per side.