Bean and Cheese Pupusas with Curtido and Salsa
- 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 cheese of choice (I like cheddar and oaxaca), grated, 100 g
- 2 hot peppers of choice, finely sliced. I usually have jalapeño or chipotle.
- 1/2 head white cabbage, shredded
- 1 carrot, shredded
- 1 small onion, chopped
- 1 cup apple cider vinegar or white vinegar 250 ml
- 1,5 cup water 375 ml
- 2 tsp epazote (Mexican oregano)
- 1-2 jalapeño, finely sliced (optional if you like heat or not)
Combine cabbage, carrot, jalapeño and onion in a large bowl.
Combine all the other ingredients in another bowl, mix and pour over the cabbage mixture and combine well.
Transfer to some jars, seal well and let ferment overnight in the fridge. I find it taste even better after a day, but you can use it right away of course or after a couple of hours only.
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
Check the video linked below, I think it will truy help to break down the technique.
Heat a nonstick pan over medium heat.
Flatten each ball of dough into a shallow cup.
Add a spoonful of refried beans, then some hot peppers 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 and salsa.
* To save time, or if I'm just lazy I'll use a can of refried beans, usually already mixed with chipotle peppers.
For better illustration on how to form your pupusas check out this video.