El Salvadorian Bean and Cheese Pupusas
photo by Sommer Clary
- Ready In:
- 4 cups masa corn flour, divided
- 2 1⁄2 cups water, divided
- 1⁄2 teaspoon salt, divided
- 1 (15 ounce) can refried beans
- 1 cup shredded jack cheese
- vegetable oil (for frying)
- 1 (14 ounce) can good quality tomato sauce
- In a small mixing bowl, combine refried beans and cheese. Set aside.
- In a separate mixing bowl, combine 2 cups Masa with 1 ¼ cups water and ¼ tsp salt, mixing thoroughly until it is a soft dough (this dough dries out fast- hence the divided measurements. But if it starts to dry out while you are still working, you can add a touch more water as needed).
- Pinch a bit of dough off and roll it into a ball about 2 inches in diameter (about the size of a golf ball). Using your thumb, push down on the ball to make more of a “bowl”. Place a spoonful of the bean and cheese mixture into the “bowl”.
- Pinch off and flatten a bit more dough to cover the bowl with. Carefully flatten the filled ball to make a disc, making an effort to make it as thinly as possible- about 1/2 inch thick. This takes a lot of practice!
- Pour 1/4 cup of oil into a nonstick skillet and place as many pupusas as will fit, and cook over medium / medium- high heat for 3-5 minutes on each side, or until golden and browned. Repeat with the next batch, adding more oil if necessary. When the masa dough has run out, make another fresh batch.
- Serve with warmed tomato sauce and curtido.
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