Once we had made a few pupusas, I started thinking about other ways we could manipulate the dough. The pupusa is a stuffed dough. So what if we used the dough to completely encase an ingredient? My first attempt was with mozzarella. I molded the pupusa dough around a mozzarella ball and then deep-fried it. There was plenty of speculation on my actions and whether the dough would hold together or blow apart exposing the cheese. The dough held beautifully and formed a crisp crust around the mozzarella. When we bit into it, the whey and molten mozzarella burst out in a warm, gooey rush. I was thrilled.
My next attempt was with a piece of foie gras. I roughly shaped a nugget of foie gras into a ball and seasoned it with salt. Then I molded the dough around it and fried it. Again, the dough held and formed a crisp crust. The inside was soft and tender, and the foie gras was tender and molten. The malleability of the pupusa dough and its resilience in the fryer opened up new doors to explore.
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