CHEESE AND BEAN PUPUSES (SALVODORAN STUFFED, GRIDDLED TORTILLAS) WITH CABBAGE SLAW

By stancec44

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. Masa freezes beautifully. After forming the balls of masa (see Step 1), place extras on a baking sheet in a single layer for 1 hour, then transfer to a zipper-lock bag or airtight container and store in freezer for up to 3 months. To defrost, set masa balls on a plate at room temperature for about 15 minutes, then proceed with recipe.

Ingredients

• Masa Dough:
• 1 recipe masa dough (see below)
• 1 recipe Refried Beans, cooled (see below)
• 2 cups shredded queso Oaxaca or mozzarella
• Vegetable oil, for frying
• 1 recipe quick curtido (Mexican slaw - see below)
• Hot sauce and lime wedges, for serving (optional)
• 3 1/2 cups masa harina
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/4 cup lard or vegetable shortening, melted, or vegetable oil
• 2 1/4 cups warm water
• Refrieds:
• 1/2 pound dried pinto or black beans
• Water
• 2 sprigs fresh epazote (see notet above) or oregano
• 1 medium white onion, 1/2 minced (about 1/2 cup), 1/2 left whole
• 2 medium cloves garlic
• Kosher salt
• 6 tablespoons lard, bacon drippings, vegetable oil, or butter
• Curtido:
• 1/2 small (2-pound) green cabbage, cored and very thinly sliced (about 4 cups)
• 1/2 medium white onion, peeled and very thinly sliced (about 1/2 cup)
• 2 carrots, peeled and shredded (about 1/2 cup)
• 1 small jalapeño, ribs and seeds removed, minced (optional)
• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar
• 1 teaspoon kosher salt

Details

Servings 4
Adapted from seriouseats.com

Preparation

Step 1

MASA DOUGH:
In a mixing bowl, combine masa harina, flour, baking powder, and salt and whisk to incorporate. Drizzle lard evenly over dry ingredients and whisk again util mixture forms pea-sized balls. Scrape dough from whisk. Add water and, using a wooden spoon, mix to thoroughly combine. Scrape dough from spoon and, using your hands, knead dough briefly, just until it comes together in a smooth ball, about 2 minutes. Cover bowl with a towel and let rest for 15 minutes before proceeding with any recipe.

REFRIEDS:
In a large pot, cover the beans with cold water by at least 2 inches. Add herb sprigs, the whole onion half, and garlic cloves and bring to a boil over high heat. Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours. Season with salt. Drain beans, reserving bean-cooking liquid. You should have about 3 cups of cooked beans; if you have more, measure out 3 cups of beans and reserve the rest for another use. Discard herb sprigs, onion, and garlic.

In a large skillet, heat lard, bacon drippings, or oil until shimmering, or butter until foaming, over medium-high heat. Add minced onion and cook, stirring occasionally, until translucent and lightly golden, about 7 minutes. Stir in beans and cook for 2 minutes. Add 1 cup of reserved bean-cooking liquid. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to make a smoother purée. Reduce heat to medium and cook, stirring, until desired consistency is reached; if refried beans are too dry, add more bean-cooking liquid, 1 tablespoon at a time, as needed. Season with salt and serve.

CURTIDO:
In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.

GORDITOS:
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 "bowl" with a 1/4-inch-thick edge.

2
Place about 1 heaping tablespoon refried beans into the bottom of the "bowl," then top with about 1 heaping tablespoon shredded cheese. Using moist fingers, carefully bring dough edge together, enclosing the filling within, and press to seal. Roll the ball in your hands to return it to a uniform ball shape. Carefully pat pupusa down into a flat round about 4 inches wide and about 3/4 inch thick; if edges crack, run a wet finger around them to smooth them. Place pupusas on a baking sheet and keep covered with a towel as you work. Repeat with remaining masa balls and fillings.

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, than transfer them to plates and top with curtido. Serve with hot sauce and lime wedges, if desired.