Bean & Cheese Pupusas
These traditional Salvadoran pupusas are stuffed with creamy refried beans, gooey mozzarella cheese, and optional meat, then griddled to golden perfection. They're easy to make and absolutely delicious when served warm and fresh off the skillet
Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment: skillet
Ingredients
2 cups Maseca instant
2 tablespoons butter, softened
1¼ to 2 cups hot water
1 teaspoon chicken bouillon
½ teaspoon salt
1 cup mozzarella cheese, shredded
½ cup refried beans, warmed
½ cup cooked meat
2 tablespoons vegetable oil, plus more for cooking
Small bowl of water mixed with a little oil for keeping hands moist
Directions
Make the Dough: In a large bowl, combine Maseca, salt, and bouillon. Gradually add hot water while kneading until the dough reaches a soft, play-dough-like consistency. Add the softened butter and knead until fully incorporated. Cover with a damp cloth and let the dough rest while preparing the filling.
Prepare the Filling: Warm the refried beans. Shred the mozzarella cheese. Mix together the beans, cheese, and cooked meat in a bowl.
Shape the Pupusas: Preheat a griddle or non-stick skillet over medium heat and lightly oil the surface. Divide the dough into 12 golf ball-sized portions. With damp or oiled hands, flatten each ball into a 3-inch disc. Add about 1 tablespoon of filling to the center. Fold the dough around the filling to seal it, then gently flatten into a disc about ¼ inch thick.
Tip: If the dough cracks, add more water next time. If filling leaks, make sure the dough is sealed completely.
Cook the Pupusas: Place pupusas on the hot griddle and cook for about 3 minutes per side, until golden spots appear. Flip gently and cook the other side until cooked through and slightly crispy.
Serve: Serve warm, as-is or with curtido (Salvadoran cabbage slaw) and salsa for a traditional experience.
