Pupusas are the national dish of El Salvador. Made from a simple corn flour dough, pupusas are often filled with beans, cheese, meat, or vegetables and then flattened and cooked on a griddle. Serve these delicious and filling pupusas with a special cabbage slaw called curtido and this blended salsa roja.
Makes 16 pupusas
- 1 can (15 ounce) pinto beans, smashed
- 8 ounces mozzarella cheese, grated
- 3 cups masa harina de maiz
- 1 teaspoon salt
- 2¾ cup warm water
- Make the filling: Mix the beans and cheese together until well combined.
- Make the dough: In a bowl, mix together the masa harina de maíz and salt. Pour in the warm water and continue to mix until a soft dough forms.
- Divide the dough in half, then flatten each half into a disc about 6 inches in diameter. Cut each disc into 8 equal pieces. You should have a total of 16 pieces. Roll each piece of dough into a ball and cover with a clean towel.
- Stuff and cook the pupusas: Prepare a mixture of 1 tablespoon vegetable oil and 3 tablespoons water. Carefully dip your hands into the oil and water mixture.
- Press your thumb into middle of a ball of dough to make a well. Enlarge the well by using your thumb and index finger to pinch and turn the masa. Fill the well with a spoonful of the bean and cheese mixture. Then pinch the ball closed and flatten between your palms.
- Heat a griddle to about 350 degrees. Cook the pupusas for about 5 minutes on each side, until golden brown on both sides.
- To serve: Serve pupusas with curtido and salsa rojo on the side.