Cheesy Pupusas with Roasted Fall Vegetables

Pupusas are thick corn cakes filled with cheese. They are native to the Central American country of El Salvador. They are made here with a yellow corn flour called masa harina and stuffed with Monterey Jack and queso fresco, a variety of fresh cheese.

1. Prepare Ingredients Preheat oven to 425°F. Rinse all produce. Break cauliflower into 1-inch florets. Peel kohlrabi until white flesh is visible and cut into ½-inch dice. Quarter Brussels sprouts through roots.

2. Make Pupusa Dough In a large bowl, mix together masa harina and 1 teaspoon kosher salt. Stir in 1¼ cups warm water, a little at a time, until combined. Cover with a damp paper towel and set aside to stiffen for 10-15 minutes at room temperature.

3. Roast Vegetables While dough stiffens, toss cauliflower, kohlrabi, and Brussels sprouts on a baking sheet with spice mix, 1½ tablespoons olive oil, ½ teaspoon kosher salt, and pepper. Arrange in a single layer, transfer to oven, and roast until browned and tender, 16-18 minutes. Meanwhile, place cabbage in a medium bowl. Sprinkle over ¼ teaspoon kosher salt to make slaw. Massage until wilting, about 30 seconds.

4. Assemble Pupusas Divide pupusa dough evenly and form into 6 balls, about 2-inches in diameter. Using your thumb, create a dimple in center of each. Add cheese mix to dimple, dividing evenly. Fold over dough to cover, then gently stretch and pat down to seal, forming ¼-½-inch thick patties, about 4-inches in diameter.

5. Sear Pupusas Heat 2 tablespoons canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add pupusas in a single layer and sear until golden and browning in spots, about 3 minutes per side. Transfer to a paper towel-lined plate to drain.

6. Plate Pupusas Top pupusas generously with roasted vegetables. Enjoy your meal the El Salvadoran way with slaw alongside.

Prepared by: Chef Hanna Yurkovetskaya