Perfect Bean Pupusas (Print Version)
# Ingredients:
→ Dough Basics
01 -
3 cups of masa harina
02 -
2 ¾ cups warm water
03 -
2 teaspoons of salt
04 -
2 tablespoons of oil (avocado or your favorite frying oil)
→ Filling Mix
05 -
1 cup shredded mozzarella
06 -
15 oz of refried beans
07 -
1 packet of chicken-flavored seasoning (Goya works well)
→ Curtido Topping
08 -
½ large green cabbage, thinly sliced
09 -
½ an onion, sliced into thin strips
10 -
1 large carrot, peeled and sliced thinly (or ½ cup if pre-shredded)
11 -
½ cup of any white or apple cider vinegar
12 -
Salt to your liking
13 -
½ cup or more of hot water
# Instructions:
01 -
Boil a pot of water and toss in the cabbage. Once softened, save ½ cup of the hot water and drain the rest. In a large bowl, mix the softened cabbage with the onion, carrot, vinegar, salt, and reserved water. Set this aside for later.
02 -
In a bowl, combine shredded mozzarella, the beans, and the chicken seasoning. Mix it all together and keep it handy.
03 -
Stir together masa harina and salt in a big mixing bowl. Slowly add water (a cup at a time) while using your hands to mix it. Once the dough feels soft and like play-doh, you're good to go.
04 -
Grab a small ball of dough and flatten it into a disc. Pinch the edges into a cup-like shape and add 1-2 tablespoons of the filling into the middle. Close it into a ball again, then gently press it back flat into a disc. Keep doing this until you're out of dough and filling.
05 -
Put a tablespoon of oil into a heavy skillet and heat on medium. Fry 2-3 pupusas at a time for a couple minutes on one side, then flip and give them about 1-2 minutes on the other side until they’re golden. Keep going until they're all done.
06 -
Dish them out while warm, topping with curtido and maybe some salsa roja if you’d like. Dig in!
# Notes:
01 -
Each pupusa includes curtido and has an estimated calorie count.