Breads & doughs
Cheese and bean pupusas
Thick corn tortillas filled with cheese and beans, the emblematic Salvadoran dish.
VegetarianGluten-free
Ingredients
- 400 g nixtamalized corn flour (masa harina)
- 550 ml warm water
- 1 teaspoon salt
- 250 g grated fresh cheese, quesillo style
- 200 g cooked red beans
- 1 clove of garlic
- 1/2 small onion
- 1 tablespoon oil
- A little oil for your hands
Step-by-step
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- Place the cooked beans, garlic and onion in the mixing bowl and blend 1 min/speed 8 until you get a thick puree.
- Add the oil and saute the beans 6 min/100C/spoon speed until they thicken; set aside and let cool.
- Without washing the mixing bowl, add the corn flour, salt and warm water and mix 30 sec/speed 4.
- Knead 2 min/closed mixing bowl/dough mode until you get a soft dough that does not stick; if needed add water one tablespoon at a time.
- With oiled hands form balls of dough, hollow them out and fill with one tablespoon of beans and one of cheese.
- Close the dough over the filling and press carefully until you form a thick disc one centimeter wide.
- Heat a griddle or pan over medium heat and cook each pupusa 3 min per side until golden and little spots appear.
- Serve hot accompanied by curtido and tomato sauce.
Tips
- Keep your hands damp or oiled so the dough does not stick when forming.
- Do not overload the filling or it will spill out while cooking.
- Always serve with curtido for the acidic contrast.
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