Share this recipe
½ cup (125 mL) canola oil, divided
5 cups (1.25 L) Masa harina
2 tsp (10 mL) kosher salt
1 qt (950 mL) warm water
12 oz (350 g) mozzarella cheese, shredded
½ lb (250 g) split red lentils, cooked, pureed
¼ lb (125 g) whole green lentils, cooked
Note*> Use this mixture to dip your hands in to keep the pupusa dough from sticking to your hands as you form the cakes.
Please share your location to continue.
Check our help guide for more info.