Randy Chandler
Pupusas are thick corn pancakes that are popular in El Salvadoran cuisine. They are usually filled with refried beans, cheese, or some form of protein. This paragraph will introduce a recipe for four bean and cheese pupusas, a popular street food that makes a fabulous lunch or dinner. Pupusas are versatile and can be served as a side dish, appetiser, or main. They are also freezer-friendly and can be reheated in a skillet or microwave.
| Characteristics | Values |
|---|---|
| Type of Dish | Handmade griddle cakes, tortillas, flatbread, pancakes |
| Ingredients | Masa harina, salt, water, refried beans, cheese, mozzarella, oregano, chicken seasoning, vinegar, cabbage, carrot, onion, jalapeno, serrano, vegetable oil |
| Fillings | Beans, cheese, meat, mashed potatoes, chorizo, spinach, chicken, zucchini |
| Toppings | Curtido, salsa, salsa de tomate, cilantro leaves |
| Nutrition | 124-175 kcal, 20-25 g carbohydrates, 5-8 g protein, 3-5 g fat, 430-443 mg sodium, 73-90 mg potassium, 2-3 g fiber, 1-2 g sugar, 98-144 IU vitamin A, 114-142 mg calcium, 1-2 mg iron |
| Storage | Store in an airtight container in the refrigerator for 3-4 days or overnight, or in the freezer for up to 2 weeks-3 months |
| Reheating | Stovetop pan, skillet, or microwave |
Explore related products
What You'll Learn
Preparing the dough
To make the dough for 4 bean and cheese pupusas, start by adding masa harina and salt to a large mixing bowl. Whisk together the ingredients, then slowly pour in 2 1/2 cups of warm water and mix with your hands until the dough comes together with a clay-like texture. You may need to knead the dough for a few minutes until it becomes elastic and not sticky. If the dough is too dry, add up to an additional 1/4 cup of boiling water, 1 tablespoon at a time, until you reach the desired consistency.
Once the dough is ready, separate it into 10 equal-sized balls. Take one of the balls and flatten it into a disc shape using your hands or a rolling pin. The disc should be about 1/4 inch thick and roughly 4 inches in diameter. Repeat this process with the remaining dough balls.
Now it's time to fill and shape the pupusas. Place a spoonful of refried beans in the centre of the dough disc and sprinkle with shredded cheese. Use about 3 tablespoons of the bean mixture, or slightly less than the amount of dough used for the disc. Gently fold the edges of the dough over the filling, enclosing it completely. If the filling breaks through, simply patch it with a small piece of dough.
Finally, gently flatten the filled pupusa into a disc once more, using your hands or a rolling pin. Repeat the filling and shaping process with the remaining dough balls and filling.
Cooking Steak and Cheese on a Blackstone: The Perfect Combo
You may want to see also
Making the filling
To make the filling for four-bean and cheese pupusas, you'll need refried beans and shredded cheese. If you want to make your own refried beans, you can cook dried beans in bacon fat for added flavour. Once cooked, mash the beans with a potato or bean masher, ensuring no beans are left whole. For a smooth consistency, use an immersion blender to purée the beans in the pan, or transfer to a blender and blend until smooth. Season with salt to taste.
For the cheese, you can use mozzarella, or Oaxaca cheese, which is a semi-soft white cheese with a texture similar to mozzarella. If you can't find Oaxaca cheese, mozzarella is an excellent substitute. You can also add other ingredients to your filling, such as chicken seasoning, garlic, or spinach.
Once you have prepared your beans and cheese, you can mix them together in a bowl using your hands until the cheese is softened and the mixture is somewhat blended. If you are making a spinach and cheese filling, knead together spinach, shredded cheese, grated garlic cloves, and salt until the mixture is cohesive.
Now you're ready to start assembling your pupusas! Grab a handful of dough and use your palms to press it into a disc. Use your thumbs to press around the edges so they lift up a bit, then add a tablespoon or two of the bean and cheese mixture to the centre. You can also add a teaspoon of refried beans and a tablespoon of shredded cheese, or adjust the amount of filling to your preference.
Tasty Turkey Cheese Brats: A Step-by-Step Guide
You may want to see also
Assembling the pupusas
Once you've added your fillings, close the dough around the filling and gently roll it back into a ball. If the filling breaks through, simply patch it with a small piece of dough. Then, carefully pat out the ball between your hands into a disc, roughly 4 inches in diameter. Repeat this process until all of your bean mixture is used up.
If you want to freeze your pupusas for later, it's best to do so before cooking them. Wrap them individually in plastic wrap and store them in a freezer bag. When you're ready to eat, thaw them in the refrigerator overnight and cook as usual.
Delicious Frozen Cheese Rolls: Quick Cooking Guide
You may want to see also
Explore related products
Cooking the pupusas
First, make the curtido by combining cabbage, onion, carrots, and jalapenos in a large bowl. Pour boiling water over the vegetables and let them sit for 10 minutes before draining. In a separate bowl, whisk together vinegar, oregano, and salt. Pour this mixture over the vegetables and toss to coat. Transfer to an airtight container and refrigerate for at least an hour.
Next, prepare the pupusa dough by mixing masa harina and salt in a large bowl. Slowly add warm water and mix until the dough is soft and pliable. You can do this by hand or with a stand mixer. If the dough is too sticky, add more masa harina; if it's too dry, add a little more water.
Now it's time to assemble the pupusas. Take a ball of dough and flatten it into a disc. Add a spoonful of refried beans and top with shredded cheese. Fold the dough over the filling and gently roll it into a ball. Flatten the ball into a disc shape, about 1/4 inch thick. Repeat this process until all the dough and filling have been used.
To cook the pupusas, heat a skillet or cast iron pan over medium heat. Brush the pan with vegetable oil or another type of oil. Place the pupusas in the pan, being careful not to crowd the pan. Cook each pupusa for 3-5 minutes on each side, or until golden brown. Adjust the heat as needed to prevent burning.
Serve the pupusas hot with the prepared curtido and salsa on the side. Enjoy!
Delicious Cheesy Shells: From Freezer to Plate
You may want to see also
Serving suggestions
Pupusas are typically served with curtido, a Salvadoran staple and twist on the classic coleslaw made with cabbage, onion, carrots, and sliced jalapenos, tossed together with white vinegar and oregano. For an authentic taste, use refried beans and cheese inside your pupusas, but feel free to experiment with other fillings such as meat, mashed potatoes, or chorizo. Pupusas are also great with salsa and sauces.
If you have any pupusas leftover, they can be stored in an airtight container in the refrigerator for up to four days or frozen for up to two months. To reheat, cook the pupusas in a skillet with a bit of oil. You can also reheat them in the microwave at 15-second intervals until heated through.
For a colorful and tasty lunch, dinner, or snack, serve your pupusas with curtido and salsa roja. If you want to get really creative, you can even swap out the refried beans for chopped spinach.
Pupusas are versatile and can be served as a side dish, appetizer, or main. They are also freezer-friendly, so don't be afraid to make a big batch and save some for later.
Goat Cheese Brie: A Simple, Delicious Treat
You may want to see also
Frequently asked questions
You will need masa harina, salt, warm water, refried beans, shredded cheese (Oaxaca or mozzarella), and vegetable oil for cooking.
In a large bowl, whisk together the masa harina and salt, then slowly pour in the warm water and mix until a soft, pliable dough forms. You may need to knead the dough for a few minutes.
Take a handful of dough and form it into a disc. Place about 3 tablespoons of the bean mixture and cheese in the centre, then gently fold the sides of the dough over the filling. Patch any holes with extra dough. Flatten the ball between your hands into a 4-inch disc.
Heat oil in a skillet or cast iron pan over medium heat. Place the pupusas in the pan and cook for 3-5 minutes on each side, or until golden brown.
Pupusas are traditionally served with curtido, a pickled cabbage slaw made with onions, carrots, and jalapenos. They can also be served with salsa or salsa roja.
