Bean and Cheese Pupusas
A Salvadorean Recipe
- 2 cups masa, 228 g
- 2 cups water, 470 ml
- pinch of salt
- 3 cups cooked pinto beans, 500 g
- 1/2 onion
- 2 tbsp chipotle flakes
- 2 tbsp epazote (mexican oregano)
- cumin and paprika, to taste
- 2 tbsp grape seed oil
- 1 cup vegan or regular cheddar, grated, 100 g
- 1/2 head white cabbage, shredded
- 1 carrot, shredded
- 1/2 onion, chopped
- 1/3 cup apple cider vinegar 78 ml
- 1/4 cup water 60 ml
- 1 tsp brown sugar
- 2 tsp epazote
- 1 tsp chili flakes
Combine cabbage, carrot and onion in a large bowl.
Combine all the other ingredients in another bowl, mix and pour over the cabbage mixture.
Cover and refrigerate for at least 2-3 hours, even better overnight.
Add the water to the masa and add a pinch of salt.
Knead to form a smooth moist dough.
Form the dough into balls and let rest while you make the refried beans.
In a saucepan, sauté onions in grape seed oil until tender.
Add the cooked beans and continue to cook about 5-8 minutes.
Season with spices, mix and then mash with wooden spoon, potato masher or stick blender until desired consistency is reached. The smoother the better!
Let it cook for stirring occasionally until beans have darkened.
Assemble the Pupusas
Heat a nonstick pan over medium heat.
Flatten each ball of dough into a shallow cup.
Add a spoonful of refried beans and top with a little cheese. Don't overfill the pupusas, as you need room to be able to seal them properly.
Wrap the dough around the filling and pinch off the top to seal.
Pat the dough back and forth in your hands to flatten.
Cook 2-3 minutes on each side until golden brown.
Serve warm with curtido.
For better illustration on how to form your pupusas check out this video.