First Attempt Beans and Cheese Pupusa

I made these today, just had to try them. Also, just because it’s Sunday.

In order to find the right ingredients and make it Mexican way, I actually went to Fiesta and asked two ladies. With 75% English and 25% Spanish translated into English by the 8-year-old boy who was with them, I think I got it down.

Ingredients:

Maseca , about 2 cups

pinch of salt

Luke warm water, about 2 cups – I did not measure masa or water, totally did it by the feel of the dough, like a pro!

1 can of refried beans, yep, I used the canned stuff, I have not packed down the skills for charro beans yet.

1/2 cup of shredded cheddar cheese, only because I did not have any mozzarella on hand like I thought I did

Method:

I poured some masa into a large bowl along with the salt, with one hand in masa, luke warm water in a cup in the other hand, I slowly poured water into masa, and mixed it by hand. Masa absorbs quite a bit of water, but be patient, and mix masa and water until it forms a rather wet dough.

Cover with a clean kitchen towel and let it rest for a few minutes. In the mean time, take out a heavy bottom pan, or flat griddle. I used my trusty cast iron pan. I opened the can of refried beans, put some cheese into a bow and set up my work station.

Once the masa is rested, heat up the pan on medium low heat, lightly grease the pan. Take a baseball size dough and form a hollow disk in one hand, patting with the fingers of the other hand. I am right-handed, so the hollow disk was in my left hand, I used my right hand to help shape it. Put a pinch of cheese in the center of the disk, followed by a tsp of refried beans. Close the disc up by curling the disc and meet the edges on top of the filling carefully and form a ball again. Patch it up with excess dough from the ball or from the bowl. Then carefully flatten the masa ball with filling back into a thicker disc. Be careful not to pat too hard, otherwise the filling may spill out.

Lay the disc onto the pan, and fry 3-4 minutes per side, or until it’s golden brown and the edges of the pupusa is cooked through, as well as the centers.

This is great on its own, or a side dish with harrisa chicken and veggie bake. Enjoy!