EATS: Papusas from Maize Cantina on Long Island

March 19, 2010 3:24:41 PM PDT
Michael Merida learned to cook in kitchens around the world, but Long Island kept calling. So he opened a restaurant in Commack called Maize Cantina.

You will find lots of tributes to all things corn. There's corn on the cob dressed up, Arepas and Papusas, an El Salvadorian stuffed pocket made with maize flour.

The dough is rolled and pressed, and the pocket gets filled with any number of things.

The papusa is sealed and it's onto the griddle.

Once it's golden brown, they're served alongside chicken with a japalpeno chimi churi sauce.


Pupusa Recipe
2cups Masa Harina (found in grocery stores)
1 cup warm water
¼ teaspoon Kosher salt
2 oz. butter melted

Mix the water and salt until dissolved. Then add in the butter. Now add the Masa and incorporate until a soft dough is formed.

Spinach filling
1 package fresh spinach (grocery store)
1 Tablespoon butter
¼ teaspoon chopped garlic
¼ cup heavy cream
¼ tsp chicken base
1 cup shredded mozzarella cheese for stuffing
White pepper and Kosher Salt to taste

In a sauce pot place butter and garlic and cook until translucent. Then add spinach. And cook for 30 seconds. Add rest of ingredients and cook until slightly thick (maybe 4-5 minutes). Then cool in refrigerator. Then add in cheese.

Making the Pupusa
Make a ball of the dough about the size of a tennis ball. Spread out in your hands and for a well. Take a dollop of stuffing and place in well. Close and make a pancake like shape.
Cook on flat griddle or non stick pan lightly oiled for 2-3 minutes each side until golden brown.