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Cheese and Bean Pupusas Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 pupusas
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Salvadoran
  • Diet: Vegetarian

Description

Cheese and Bean Pupusas are traditional Salvadoran stuffed corn cakes made with masa harina dough filled with refried beans and melted cheese. Crispy on the outside and warm and gooey on the inside, these pupusas are a delicious and satisfying main course perfect for any meal.

Ingredients

Scale

Dough

  • 2 cups masa harina
  • 1 1/2 cups warm water
  • 1/2 teaspoon salt

Filling

  • 1 cup refried beans (smooth consistency)
  • 1 1/2 cups shredded mozzarella or Oaxaca cheese

For Cooking

  • 1 tablespoon vegetable oil (for cooking)

Instructions

  1. Prepare the Dough: In a large bowl, combine masa harina, salt, and warm water. Mix until a soft dough forms that is not sticky or dry. Let the dough rest for about 5 to 10 minutes to hydrate fully and make it easier to work with.
  2. Divide and Shape Dough Balls: Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball gently into a small disc.
  3. Add Filling: Create a slight indentation in the center of each dough disc. Add about 1 tablespoon of refried beans and 2 tablespoons of shredded cheese into the center of the indentation.
  4. Seal the Pupusas: Carefully fold the edges of the dough over the filling, making sure to seal it well. Gently flatten the filled dough balls back into thick discs about 4 inches wide, ensuring the filling is enclosed.
  5. Cook the Pupusas: Heat a skillet or griddle over medium heat and lightly grease it with vegetable oil. Place each pupusa on the hot skillet and cook for 3 to 4 minutes on each side until golden brown and slightly crispy on the outside while the cheese melts inside.
  6. Serve Warm: Remove the pupusas from the skillet and serve them warm with curtido (a fermented cabbage slaw) and salsa roja for an authentic Salvadoran experience.

Notes

  • Serve with curtido (a lightly fermented cabbage slaw) and salsa roja for a traditional experience.
  • If the dough cracks while shaping, lightly wet your hands to smooth it out.
  • You can substitute the cheese with any good melting cheese such as Monterey Jack or Chihuahua cheese.

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