Name: Salvadoran Stuffed Masa Cakes
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 16 cakes
Ingredients: 1/2 pound fresh mozzarella, coarsely grated (2 cups); 1 cup cooked small red beans or kidney beans, rinsed and drained if canned; 1 cup finely chopped chicharrón (fried pork rind); 4 cups corn tortilla flour (masa harina); 3 cups water at room temperature; Accompaniment: Salvadoran Coleslaw

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Salvadoran Stuffed Masa CakesCIA/Keith Ferris

In El Salvador, these satisfying little corn snacks are made with quesillo, but many Salvadorans in the United States substitute mozzarella, as we've done here. Cheese on its own is a popular pupusa filling, but we particularly like this hearty revuelta (mixture) that includes red beans and salty, crisp-fried pork rind.

Cooks' notes:

· Pupusas can be formed (but not cooked) 2 hours ahead and chilled, covered with plastic wrap.

· Pupusas are best eaten right away but can be kept warm in a 250°F oven while cooking remaining batches. Recrisp on comal 1 minute per side before serving.

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