Savory bean pupusas (Print Version)
# Ingredients:
→ For the dough
01 -
2 tablespoons avocado oil or any cooking oil, for frying
02 -
3 cups masa harina
03 -
2 teaspoons salt
04 -
2 ¾ cups warm water
→ For the filling
05 -
One packet of chicken seasoning (preferably Goya)
06 -
15 oz. refried beans
07 -
1 cup shredded mozzarella cheese
→ For the curtido
08 -
1 large carrot, peeled and thinly sliced (or ½ cup pre-shredded carrots)
09 -
½ a head of green cabbage, thinly shredded
10 -
½ an onion, finely chopped
11 -
Salt to taste
12 -
½ cup white vinegar or apple cider vinegar
13 -
½ cup boiling water, or more if needed
# Instructions:
01 -
Boil a big pot of water and toss in the cabbage, cooking it until it's soft. Keep ½ cup of the hot water, then strain the cabbage. Move the cabbage to a bowl, mix in the onion, carrot, vinegar, salt, and the saved hot water. Let it sit while you get started on the pupusas.
02 -
In a bowl, combine the refried beans, chicken seasoning, and mozzarella cheese. Set it aside for later.
03 -
Take a big mixing bowl and stir together the masa harina and salt. Slowly add the water, one cup at a time, kneading with your hands until you have a clay-like dough.
04 -
Grab a small bunch of dough and use your hands to flatten it into a disc. Pinch the edges up to make a cup-like shape, and spoon 1-2 tablespoons of filling into the middle. Seal the edges, roll it back into a ball, then flatten it into a disc again. Do this until all the filling is used.
05 -
Preheat a tablespoon of oil in a thick pan (like cast iron) over medium heat. Place three pupusas in the pan and cook for about 2-3 minutes on each side until golden brown. Repeat with the rest.
06 -
Top your freshly made pupusas with curtido (and salsa roja, if you've got any) and dig in!
# Notes:
01 -
Curtido keeps well if prepped ahead, giving its flavors more time to really come together.