Bean Cheese Pupusas (Print Version)
# Ingredients:
→ Dough
01 -
3 cups of masa harina
02 -
2 teaspoons of salt
03 -
2 ¾ cups warm water
04 -
2 tablespoons of any oil you prefer (like avocado oil), for frying
→ Filling
05 -
15 oz of smooth refried beans
06 -
1 packet of seasoning for chicken (Goya works great)
07 -
1 cup of shredded mozzarella cheese
→ Curtido
08 -
Half a green cabbage, sliced thin
09 -
1 big carrot, peeled and shaved into thin slices (or grab ½ cup of pre-shredded carrots)
10 -
Half an onion, cut into thin slices
11 -
Salt as much as you like
12 -
½ cup of apple cider or white vinegar
13 -
½ cup of hot water (add more if needed)
# Instructions:
01 -
Boil some water in a big pot. Toss in the cabbage and let it cook until soft. Scoop out ½ cup of the boiling water, then drain what’s left. Move the cabbage to a bowl and mix it with the onion, carrot, salt, vinegar, and the reserved hot water. Let it soak while you move onto the pupusas.
02 -
In a bowl, stir the beans, chicken seasoning, and cheese together until smooth. Set it aside for now.
03 -
Pour the masa harina and salt into a large bowl. Slowly add warm water bit by bit, stirring with your hands as you go, until it turns into an easy-to-handle dough. It should feel soft like play-doh.
04 -
Grab a bit of dough and press it flat to make a disc. Cup the edges so it forms a little bowl, then scoop 1-2 spoonfuls of the filling into the middle. Pinch the dough around the filling to close it, then flatten it again to form a disc. Repeat this until you’ve used all the mix.
05 -
Add a tablespoon of oil to a hot, heavy skillet like cast iron. Cook 3 pupusas at once, letting them brown for about 2-3 minutes on one side, then flipping and cooking for another 1-2 minutes. Repeat for the rest until they’re all golden.
06 -
Serve them warm, paired with your curtido. A bit of salsa roja on the side works well too. Dig in!
# Notes:
01 -
Each pupusa’s calorie content is estimated with a little bit of curtido included.