Petit-Déjeuner

Cheese and Bean Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Cabbage Slaw

Like its kissing cousin, the Mexican gordita, Salvadoran pupusas are a stellar corn flour pancake stuffed with fillings such as shredded cheese and braised meats, then griddled. Pupusas have the advantage of being stuffed before they're cooked, ensuring an irresistible gooey layer of cheese inside. Our recipe features a simple refried bean filling in addition to melted Oaxacan cheese, and gets topped with curtido, a simple cabbage, carrot and onion slaw.

Portions 4

Difficulté Moyen

Ingrédients

1 recipe masa dough
1 recipe perfect refried beans , cooled
2 cups shredded queso Oaxaca or mozzarella
Vegetable oil , for frying
1 recipe quick curtido
Hot sauce and lime wedges, for serving (optional)

Instructions

1

Using wet hands, roll masa dough into 15 golf-ball-sized balls. Place balls on a baking sheet and cover with a moist towel. Working with one ball at a time, use your thumb to press a deep indent into the ball, then use your hands to work it into a small &
2

Place about 1 heaping tablespoon refried beans into the bottom of the &
3

Lightly coat a large cast iron skillet with oil and heat over medium heat until shimmering. Working in batches, add pupusas and fry, turning once, until well-browned and crisp, about 4 minutes per side. Drain pupusas on a paper towel-lined plate, then transfer them to plates and top with curtido. Serve with hot sauce and lime wedges, if desired.
4

Masa freezes beautifully. After forming the balls of masa (see Step 1), place extras on a baking sheet in a single layer for one hour, then transfer to a zipper-lock bag or airtight container and store in the freezer for up to three months. To defrost, set masa balls on a plate at room temperature for about 15 minutes, then proceed with the recipe.