Salsa roja mexicana recipe

Pupusas are very popular in El Salvador, a sort of hand made flat bread.
They may be stuffed with different ingredients: chicken or turkey or ground beef, cheese, sauteed green peppers, squash or beans.
The pupusa is so fundamental to the cuisine of El Salvador that the country has even declared November 13th "National Pupusa Day".
Pupusas are traditionally made by slapping the dough from palm to palm to flatten it out ... but rolling pin is allowed!
They have been very appreciated last night, no one was left for dinner, they were gone as appetizer! And my husband said "... interesting product ..."!

You need:

100 gr sliced bacon
half onion, chopped
half teaspoon cumin
1 tablespoon extravirgin olive oil
3 cups of flour
1 ½ cup water
half teaspoon salt

- Fry bacon, onion and cumin in oil until onion is translucent.
- Mix the flour and water together in a soft dough by hand or with a mixer.
- Divide the dough into 10 equal balls.
- Roll out each ball into a disk about 1 cm. thick and pour about 1 tablespoon of bacon, fold in half to cover the filling.
- Roll again to form a disk about 15cm diameter. If a little filling comes out, do not worry, it's normal.
- Heat a pan over medium high fire. Grease the pan with a little oil and cook each pupusa until it is lightly golden on both sides. Grease the pan again for another pupusa.
- Bake in oven at 180° for a few minutes to finish cooking.