red bean and cheese pupusas
From rcragun 17 years ago
- 15 minutes to make
- Serves 14
This is a traditional dish from El Salvador.
Ingredients
- For filling: shopping list
- 1/4 pound small red kidney beans shopping list
- 1 tablespoon finely minced yellow onion shopping list
- 1 medium clove garlic, peeled and finely minced shopping list
- 1/8 teaspoon salt, or to taste shopping list
- 1/2 tablespoon olive oil shopping list
- 1/2 cup grated monterey jack cheese shopping list
- For masa (corn dough): shopping list
- 3 cups masa harina de maiz (corn masa mix) shopping list
- 2 cups water shopping list
How to make it
- Soak beans overnight in small bowl with water to cover, plus 3 inches. Drain and place beans in medium saucepan with onion, garlic and water to cover, plus 1 inch. Simmer beans until quite soft, about 1 hour. Puree cooked beans with 1/4 cup cooking liquid and salt in food processor or blender until smooth. Heat olive oil in medium skillet over medium-low heat and cook red bean puree, stirring occasionally until it thickens, about 15 minutes. Remove from heat and cool to room temperature.
- Combine corn masa mix and water and mix well. (Consistency should be that of chocolate-chip cookie dough.) Shape into patties 1/8 inch thick and 3 inches in diameter, then cover with damp cloth.
- To assemble, spoon about 1/2 tablespoon each of beans and Monterey Jack cheese into center of a patty. Top with another patty and press edges of patties together to seal. No filling should be exposed.
- Cook pupusas on dry nonstick griddle or skillet over medium-high heat, turning once until browned, about 4 minutes on each side. If using a regular griddle or skillet, brown pupusas in a tablespoon of butter over medium-high heat. Serve at once with tomato salsa. Makes about 14 pupusas.
People Who Like This Dish 8
- psnider Cambridge, MA
- heyoliver Butler, PA
- legoflamb New York, NY
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The Rating
Reviewed by 2 people-
Pupusas are great, I'm actually eating one now! They are traditionally served with a spicy shreded cabbage and carrot salsa that is kind of like a hot tomato-y coleslaw. Thanks for the recipe, I may make my own now.
legoflamb
in New York loved it
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these sound wonderful... thank you for sharing
peetabear
in mid-hudson valley loved it
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