Pupusa Recipe

From Wikipedia:

A pupusa is a traditional Salvadoran dish made of thick, hand-made corn tortilla (made using masa de maíz, a maize flour dough used inLatin American cuisine) that is usually filled with a blend of the following: cheese (queso) (usually a soft cheese called Quesillo found in all Central America), cooked pork meat ground to a paste consistency. Nixtamal is basically the same corn dough, but it has undergone a preparation process involving an alkaline solution before cooking, which contributes to peel the grains while preserving valuable nutrients. This process was developed in Mesoamerica around 1500 - 1200 BC. Early Mesoamericans used quicklime or slaked lime and ashes as the alkaline solution. Dried nixtamal is now commercially available.


This is not a canning recipe.  I will be canning again soon.  I ran out of ideas and now have a few.
This recipe is great.  It's a leftovers recipe.  Mine are not pretty like the pupusas' I Googled.
You could make a bunch and freeze, and even cover in enchilada sauce to serve.
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