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Pupusas de Queso y Frijoles

Pupusas de Queso y Frijoles

9 pupusas

45 min Prep Time

30 min Cook Time

1 pupusa Servings

398 Calories

53g Carbohydrates

15g Total Fat

15g
Ingredients

For the Curtido:

  • 4 cups green cabbage, cored and shredded
  • 2 cups hot water
  • 1 medium carrot, peeled and grated
  • ½ medium jalapeño, sliced into thin rounds
  • ½ small purple onion, thinly sliced
  • ½ cup distilled apple cider vinegar
  • 4 tablespoons of water
  • ½ tablespoon dried oregano
  • ½ tablespoon kosher salt
     

For the Pupusas:

  • 4 cups masa harina (corn flour)
  • 2 ⅔ cups water, room temperature
  • 2 teaspoons kosher salt
  • 2 teaspoons vegetable oil
     

For the Filling:

  • 2 cups mozzarella or Oaxaca cheese, shredded
  • 1 cup refried pinto beans, freshly cooked or canned (if canned, warm)
Instructions
  1. To make the curtido, combine the shredded cabbage and hot water in a large bowl. Let sit for 10 minutes, then drain very well. Once drained, add the shredded carrot, sliced onion and sliced jalapeño rounds.
  2. In a separate small bowl, whisk together vinegar, water, oregano and salt. Once mixed, add the liquid to the vegetables.
  3. Stir to mix all ingredients. Once mixed, cover the bowl or transfer to an airtight container and refrigerate the curtido for at least 30 minutes before use or chill overnight. Curtido is traditionally stored in a jar in the fridge.
  4. To make the pupusas, mix the masa harina and salt in a large bowl, then slowly add the water. Mix the masa by hand until dough is formed (dough should be a clay-like texture). Tip: For the next step, have a small bowl with room temperature water and 1 teaspoon of oil available to wet your hands as you make the pupusas; this will keep the dough from sticking to your hands.
  5. Separate the dough and roll into 2-inch balls. Take each ball and flatten it into a cup that fits into the palm of your hand.
  6. Fill the cupped dough with 1 oz cheese and 1 oz beans (Tip: 1 heaping tablespoon of each).
  7. Fold the dough over into a ball. Then pat the ball between your hands until flat. Be careful not to tear the pupusa. (Tip: If the pupusa tears, patch it with a bit of masa and oil.)
  8. Repeat until all the pupusas have been made.
  9. Preheat a nonstick skillet or griddle to medium heat. Brush skillet with vegetable oil. Brush each pupusa with oil before placing on the skillet. Place the pupusas on the skillet, two at a time, and let each side cook for 2-3 minutes or until golden brown. Turn the pupusas over and cook on the other side. Once cooked, let each pupusa stand about 2 minutes before eating.
  10. Serve fresh with curtido. As a modern twist, add a spoonful of the chipotle yogurt sauce on top.
     
NUTRITION FACTS

PER SERVING

Calories: 398
Protein: 15g
Carbohydrate: 53g
Fiber: 10g
Total Fat: 15g
Saturated Fat: 7g
Cholesterol: 35mg
Calcium: 370mg
Sodium: 800mg

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