Why it works: Flour and cheese are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,860 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Pupusas
Ingredients
Directions
Make the dough
Combine dry ingredients and cut shortening into them with a pastry blender.
Add warm water a few drops at a time and work dough with hands until manageable.
Knead dough 15-20 times then allow to stand for 10 minutes.
Form dough into balls the size of an egg.
Fill and cook
Roll out one ball at a time until it is 6 inches in diameter.
Add some cheese on top then put another layer of the tortilla.
Place on a hot ungreased skillet (one at a time).
Cook 2 minutes on each side until done.
Serve
Serve with cabbage and shredded carrots on top.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Flour + cheesetop 29% of all pairsSmell alikelowCooked together4,860 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- All-purpose flour
- Forms the structure of the dough that holds the filling.
- Shortening
- Adds fat that keeps the dough tender and easy to shape.
- Baking powder
- Releases gas that lightens the dough as it cooks.
- Muenster cheese
- Melts inside the dough to provide a rich, gooey filling.
The step that matters
Adding the warm water. Water must be added gradually because flour absorbs liquid unevenly. Too much at once makes a sticky dough that is hard to shape, while too little leaves it dry and prone to cracking when rolled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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