Pupusa
Pupusas are delightful corn masa tortillas filled with a savory combination of cheese and beans, traditionally accompanied by a tangy curtido. The beauty of pupusas lies in their versatility, allowing you to choose any filling that suits your taste.
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Ingredients
- 2 cups Masa Harina corn flour
- olive oil spray
- 1 teaspoon olive oil
- 1/2 cup poblano pepper
- 1/3 cup onion
- 1/4 cup chopped cilantro
- 2 cloves garlic
- 3/4 cup canned black beans
- 3/4 teaspoon kosher salt
- 3/4 cup shredded part-skim mozzarella cheese
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 1/4 cup jarred pickled jalapeno
- 2 tablespoons white vinegar
- 2 teaspoons olive oil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 5 ounces avocado
- 1 teaspoon vegetable oil
- 1 teaspoon kosher salt
- 2 cups warm water
Equipment Needed
- griddle or large skillet
Instructions
- 1
Begin by rinsing the cabbage in a mesh strainer, then carefully pour boiling water over it. Afterward, cool it down by rinsing with cold water. Ensure it is well-drained and dried thoroughly.
- 2
In a sizable mixing bowl, combine the cabbage with the shredded carrots, diced jalapeno, 2 tablespoons of jalapeno brine, vinegar, olive oil, oregano, and salt. Toss everything together until evenly mixed.
- 3
Place the mixture in the refrigerator to chill until you're ready to serve.
- 4
For the dough: In a large bowl, mix together the flour and salt using a whisk. Gradually incorporate the water and oil, stirring with a spatula until a cohesive dough forms. Cover the bowl with a damp cloth while you prepare the filling.
- 5
For the bean filling: Heat a medium skillet over medium heat. Once hot, add the oil followed by the poblano pepper, onion, cilantro, and garlic. Sauté until they soften, about 2 to 3 minutes.
- 6
Stir in the beans and season with salt. Continue cooking over medium heat, stirring occasionally, until the liquid has evaporated and the beans have thickened, approximately 2 to 3 minutes.
- 7
Transfer the mixture to a medium bowl and allow it to cool for 5 minutes. Once it has cooled down, mix in the mozzarella cheese.
- 8
To form the pupusas: Knead the dough in the bowl for about 20 seconds using the spatula. Turn the dough out onto a lightly floured surface and shape it into a slightly flattened ball. If the dough appears dry and cracks, add a little water, one tablespoon at a time.
- 9
Divide the dough into 8 equal portions and cover them with a damp towel.
- 10
Prepare a small bowl with 3/4 cup of water and 1/2 teaspoon of oil to help prevent sticking while working with the dough. With slightly damp hands, take one piece at a time, roll it into a ball, and then flatten it into a 1/4-inch thick disk using your fingers pressed into your palm.
- 11
Place 3 level tablespoons of the filling in the center of the disk. Gather all the edges towards the center, ensuring the filling is completely encased. Moisten your hands again and gently flatten it into a 5 to 5-1/2 inch disk, taking care not to let the filling escape.
- 12
Continue this process with the remaining dough and filling. Discard the bowl of water and oil after use.
- 13
When you're ready to cook, heat a large skillet over medium-low heat and coat it with cooking spray. Cook the pupusas for 7 to 10 minutes, flipping them halfway through, until they are golden brown and crispy on the outside. To keep the cooked pupusas warm, place them on a sheet pan in an oven set to 200 degrees F while you finish cooking the rest.
- 14
Serve the pupusas topped with sliced avocado and curtido for a delightful finish.