5 years prior, my better half and I got ready for marriage while on a mission trip in El Salvador. While we were there, we figured out how to make conventional bean and cheddar pupusas from one of the abuelas in the congregation we were working with. In the event that you've never had a pupusa, they're essentially carefully assembled corn tortillas that are loaded down with a filling before cooking. More often than not cheddar is included, so they end up hot and melty – like a quesadilla, however way better.
Take a gander at that melty cheddar! There's a huge amount of various choices for filling these, however our go-to is quite often beans and cheddar since we generally have it close by. A portion of the other customary sorts are pupusas de quesillo – loaded up with a delicate, Central American cheddar called quesillo that I've infrequently found in the US, pupusas de frijoles refritos – loaded up with just refried beans, pupusas mixtas – loaded up with beans, quesillo, and chicharrón (which is a ground, cooked pork glue that is not quite the same as the pork skin by a similar name), and pupusas de queso con loroco – loaded up with cheddar and loroco, a palatable Central American bloom at times sold in Latin markets.
The best part about these bean and cheddar pupusas is that they're extraordinarily shabby, as of now sans gluten, and can be adjusted with sooooo numerous fillings to make them fit any of your dietary needs. Practically anything you can make into a glue can be full into the masa. I've seen simmered butternut squash, spinach, zucchini, red beans, plantains, nutty spread and jam (not my fave, however it wasn't appalling), creamy fruit spread, kale, eggplant, hummus, and any assortment of meat glues and destroyed cheddar stuffed inside non-customary pupusas.
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Ingredients
- 2 cups Maseca Instant Corn Masa Mix (not the kind for Tamales), available at most grocery stores or here on Amazon
- 1.5 cups water
- 2 Tablespoons vegetable oil
- 1/4 teaspoon salt
- 1 cup re-fried beans (canned or homemade)
- 1 cup shredded mozzarella cheese (or quesillo if you can find it)
- additional water and oil for your hands
Instructions
- Mix maseca, water, oil, and salt in a medium bowl until well combined. Dough should be moist and have the texture of play-dough. It should not crack when pinched. If dough is too dry, add more water, 1 tablespoon at a time until the right consistency is reached.
- Cover dough and allow it to rest while mixing the filling.
- Heat re-fried beans for 30 seconds in the microwave to soften. Combine with shredded cheese.
- Divide dough into 10 equally sized portions and form into balls.
- Wet hands with a bit of water and vegetable oil to prevent sticking.
- Press dough ball out flat until it’s about 1/2″ thick.
- Add 2 tablespoons of filling mixture into the center of the dough.
- Pinch the dough closed around the filling until it forms a ball again.
- Gently press the ball back out flat until it’s about 1/2″ thick again.
- Place onto a lightly-oiled griddle over medium heat for about 2 minutes per side, or until pupusa surface begins to brown and blister.
- Serve hot with salsa or curtido.
For more detail : bit.ly/2EUeX3H
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