Pupusas
Ingredients
The dough
-
3
cups
instant corn masa flour
-
3
teaspoons
kosher salt
-
2⅔
cups
hot water
-
¼
cup
vegetable oil
-
⅓
cup
vegetable oil
The filling
-
½
medium
white onion
-
1
15-ounce can
Central American red beans or red kidney beans
-
4
ounces
grated queso Oaxaca or salted mozzarella
For serving
-
to taste
Curtido (Salvadoran Cabbage Relish)
-
to taste
Salvadoran Salsa Roja
Instructions
- Heat ¼ cup oil in a skillet and cook onion until charred.
- Transfer onion to a blender and purée with beans, adding warm water if needed.
- Cook the bean mixture in the skillet until thickened and season with salt.
- Mix masa flour, salt, and hot water in a stand mixer until thick and sticky, then let rest.
- Combine cheese and bean mixture in a bowl.
- Prepare an oil-water mixture for handling the dough.
- Divide dough into 12 balls and create wells for filling them.
- Fill each dough ball with the bean mixture and flatten into disks.
- Cook the pupusas in a skillet until browned on both sides.
- Serve with cabbage relish and salsa roja.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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