Fried Egg Pupusas
It should come as relief to know that there really isn’t a definitive pupusas “recipe.” Rather, as with flat tortillas, you simply want the dough to come together in a soft ball that holds its shape. The amount of water needed to accomplish that will vary with the seasons, depending on the humidity in your kitchen. I always start with one cup of hot water and mix in more as necessary.
2 cups masa harina
1 1/2 cups hot water
1/2 teaspoon salt
1/2 cup quesillo cheese, shredded (or any good melting cheese)
neutral, high-heat oil
1. In a medium mixing bowl, add 1 cup of the water to the masa harina and stir to mix. When the water is incorporated, pick up the dough with your hands and work it into a ball. If it’s dry and crumbly, add the remaining water, 1 tablespoon at a time, until the dough is soft and cohesive (you might not need all of the water). Divide into 6 equal portions.
2. Mold one piece into a ball and, using your thumbs, indent the center of the ball to form a small cup. Press a big pinch of shredded cheese into the indentation and fold the sides over to cover, pinching the seams closed.
3. Use your palms to flatten the ball into a disk about 1/4″ thick, taking care not let the cheese leak out. Set aside. Repeat with the other pieces of dough.
4. Heat one tablespoon of oil in a large frying pan over medium-high until shimmering. Working in batches, add the pupusas as to the pan, leaving plenty of room in between for flipping (and to encourage even heating). Cook until brown spots begin to form (about 3 minutes), then flip and cook the other side. Remove to a plate and cover with a towel to keep warm. Repeat with the remaining pupusas.
5. Reduce heat to medium low, and let the pan cool down for a few minutes. Add another tablespoon of oil to the pan and heat to shimmering. Crack the eggs into the pan and cook to your preference (I like over easy, with the yolks still soft snd runny.)
6. Arrange the pupusas on plates and top each with an egg. Season with salt, pepper and a sprinkle of cheese.