Hot 4 Recipe

Ingredients:

1 tablespoon olive oil
1/2 lb. ground pork
1 small onion, chopped
1 clove garlic, finely chopped
1 medium tomato, chopped
1 jalapeño, seeded and finely chopped
1 tablespoon MAGGI Granulated Chicken Flavor Tomato Bouillon
1/2 teaspoon ground cumin
1 cup (4 oz.) shredded manchego or Monterey Jack cheese
4 cups corn tortilla mix
1/2 teaspoon salt
2 2/3 cups hot water
Curtido (see recipe on site)

Procedure:

• Heat oil in large skillet over medium-high heat. Add pork, onion and garlic; cook, stirring occasionally, until pork is no longer pink. Drain. Add tomato, jalapeño, bouillon and cumin. Reduce heat to medium; cook, stirring occasionally, for 4 minutes or until liquid is evaporated. Remove from heat; cool.
• Combine tortilla mix and salt in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into twenty-eight 1 1/2-inch balls, keeping covered. Press each ball into 5-inch diameter circle between pieces of plastic wrap.
• Stir cheese into filling. Spread about 1 rounded tablespoon filling on a tortilla to within 1/2 inch of edge. Place a second tortilla on top, pressing lightly to seal edges. Repeat with remaining tortillas and filling.
• Heat griddle or skillet over medium heat. Brush with oil. Cook pupusas for 3 to 4 minutes on each side or until lightly browned. Serve hot with Pickled Cabbage Relish (Curtido).