If you're a fan of El Salvador's mouthwatering dishes, you won't want to miss out on this bean and cheese pupusa recipe! Made with easy-to-find ingredients, it's the ideal dish for a delicious dinner or brunch that'll make your taste buds jump with joy. Follow along with the chef's recommendation and enjoy your pupusas today!
Before you dive into making this pupusa recipe, make sure you have the required ingredients in hand. You'll need two cups of masa harina (often found near the Mexican food section at most supermarkets), one quart of warm water, a teaspoon of salt, a cup of black beans (precooked or canned will work) and a cup of freshly grated cheese to top everything off. Once these ingredients are gathered, it's time to dive into the delicious pupusa recipe!
For this classic pupusa recipe, you'll want to make sure the masa harina is mixed properly with warm water and salt to create a firm dough. Divide the dough into 10-12 separate balls and flatten the balls down to form circles. Put a spoonful of black beans in the center of each circle and top off with grated cheese. Close up the sides of the pupusas so that all of the bean/cheese filling is securely tucked inside. Heat up a skillet or griddle to medium heat, adding a light touch of vegetable oil if desired. Carefully place each pupusa on the hot surface and cook until golden brown on both sides. Remove from heat and serve with side dishes such as pickled cabbage, salsa, avocado slices, or sour cream!
Begin the pupusa recipe by creating the masa dough. Start by taking two cups of masa harina and pouring them into a large bowl. Pour in a quart of warm water and mix with a spoon until fully combined - texture should be somewhat sticky, but not too wet. Once your mixture is ready, lightly cover the bowl with a towel and set aside to let it rest for 15 minutes before moving on to the next step of this pupusa recipe.
To make the refried bean and cheese filling for the pupusas, measure out one cup of cooked beans or pinto beans. Pre-cook these in a saucepan with half a teaspoon of garlic powder, a quarter teaspoon of cumin, and salt to taste. Once it has finished cooking, mash them up until creamy and pour the entire mixture into a separate bowl. Next, crumble 4 ounces of queso fresco (a mild Salvadorian cheese) into the bowl with the mashed beans - use an extra salty cheese if desired - and stir together until they are fully combined.
Heat your griddle or comal grill until it is very hot. Place the pupusas one at a time on the grill and let them cook for about 2 minutes on each side until they are golden brown. Make sure to constantly check them as you don’t want them to burn. Adjust
temperature if needed. Serve warm with curtido or pickled jalapenos. Enjoy!
