Bean and Cheese Pupusas (Stuffed and Griddled Masa Cakes) with Curtido Salad
- Total time
- 75 min
Ingredients
- 1/4 cup distilled white vinegar
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon dried oregano
- 1/2 large carrot, peeled and grated
- 1/2 yellow onion, thinly sliced
- 1/4 head green cabbage, shredded
- 1 tablespoon fresh cilantro, rough chopped
- Salt to taste
- 2 cups masa harina
- 1 3/4 cup warm water
- 8 ounces Chihuahua cheese, grated
- 1 cup refried beans
- 4 tablespoons grapeseed oil
- Hot sauce, as needed
Steps
- 1
To prepare the cabbage salad, mix together the vinegar, sugar, oregano, carrot, onion, cabbage and cilantro in a medium-size bowl. Season with salt and refrigerate while preparing the Pupusas.
- 2
To prepare the dough, mix together the masa harina and water in a bowl. Stir until it forms a dough. Cover with plastic and allow to rest for 15 minutes.
- 3
Mix together the grated cheese and refried beans in a small bowl.
- 4
Preheat the oven to 200º.
- 5
Divide the dough into 8 pieces, and cover them loosely with plastic. Pat one piece of dough into a ball, and then flatten into a disk. While flattening into a disk, form the dough into a cup.
- 6
Spoon a heaping tablespoonful of the filling into the center of the cup. Gently cover the filling with the edges of the dough while patting it to form a disk. Repeat with the remaining dough and filling.
- 7
Heat a griddle over medium heat, and brush the surface with enough grapeseed oil to coat. Cook the Pupusas on the griddle, in batches, until golden brown and crisp on the first side. Flip and repeat, adding more oil to the griddle as needed. Keep the cooked pupusas warm in the oven.
- 8
Serve the Pupusas with the cabbage slaw and hot sauce.
Source: thechoppingblock.com·Own this recipe or photo? Request removal