Zucchini Pupusas

Prepare dough by combining masa harina and water in a mixing bowl. Add 1-2 Tbsp. water as necessary to ensure the dough is moist. Knead to form smooth dough with a Playdough-like consistency. Cover bowl with a clean towel and let stand for at least 10 minutes.

Shred zucchini, put in a colander, squeeze water out of zucchini and set aside in a bowl.

Mix cheese and salt together. Add cheese to bowl with zucchini and 1/4 cup chopped onion. Put mixture in the fridge to set for 10 minutes.

For each pupusa, with lightly oiled hands, form the “masa” or dough into balls about 2 inches in diameter. Using your thumb, make an indentation into one of the balls, forming a small cup. Fill the cup with about 1 tablespoon of the zucchini, onion, and cheese mixture. Making sure that the filling does not leak, pat the masa together back and forth between your hands to create a flat, pancake-like dough, roughly ¼-inch thick and 4 inches in diameter.

Heat a lightly oiled skillet over medium-high heat. Cook pupusas for 2-3 minutes on each side or until golden brown.

Serve warm with curtido and fresh salsa.