Savory Bean Pupusas (Print Version)
# Ingredients:
→ For the dough
01 -
3 cups of masa harina
02 -
2 teaspoons of salt
03 -
2 ¾ cups of warm water
04 -
2 tablespoons of avocado oil or any cooking oil you prefer
→ For the filling
05 -
15 oz. of refried beans
06 -
1 packet chicken bouillon, Goya recommended
07 -
1 cup shredded mozzarella cheese
→ For the curtido
08 -
½ head of green cabbage, thinly sliced
09 -
1 large carrot, peeled and chopped finely (or ½ cup pre-shredded carrots)
10 -
½ an onion, thinly sliced
11 -
Salt, season to taste
12 -
½ cup white vinegar or apple cider vinegar
13 -
½ cup boiling water, or more if needed
# Instructions:
01 -
Get a big pot of water boiling and toss in the cabbage. Let it cook until soft, then save ½ cup of the hot water and drain the rest. Place the cabbage in a bowl, then mix in the carrots, onion, a pinch of salt, vinegar, and that water you set aside. Let it sit while you work on the pupusas.
02 -
Combine the refried beans, chicken bouillon, and shredded cheese in a bowl. Give it a good mix and set it aside.
03 -
In a big mixing bowl, stir together the masa harina and salt. Slowly add water, about a cup at a time, kneading it with your hands. When all the water's in, the dough should feel like soft playdough.
04 -
Grab a little dough and flatten it between your hands into a thin circle. Curl up the edges slightly to make a small cup, add 1-2 tablespoons of the filling in the center, pinch it closed, then flatten it back into a disc. Keep going till you’ve used up all the ingredients.
05 -
Pour a tablespoon of oil into a cast iron pan (or heavy skillet) over medium heat. Cook 3 pupusas at a time, about 2-3 minutes on each side, till golden brown. Repeat with the rest of the batch.
06 -
Top the pupusas with curtido (and roja salsa if you've got it) and dig in!
# Notes:
01 -
Curtido is even better if you make it ahead so the flavors can really blend.