- 6
Ingredients
- 2 cups masa harina (Bob’s Red Mill makes a certified gluten-free version – thank you, Bob)
- 1 1/2 cups warm (tap) water
- 1 tablespoon ground cumin (optional)
- 1 15-ounce can black beans (or your cooked beans of choice – anything goes), drained and rinsed
- Ground cumin, chili powder, kosher salt, and freshly ground black pepper to taste
- 2 cups freshly grated melting cheese, like monterey jack
Preparation
Step 1
In a large bowl, mix together the masa harina, water and (optional) cumin until a thick dough forms. The dough should not be sticky, and not dry, but should be a bit tacky to the touch. Don’t be afraid to add more water by the tablespoonful, or more masa harina, to achieve the right consistency. Cover the bowl and set it aside for 5 minutes to allow the masa to absorb the liquid.
While the dough is resting, in a separate, medium-sized bowl, place the beans. Add the ground cumin, chili powder, salt and pepper to taste, and mix to combine. Place the cheese in a small bowl beside the beans. Place a small bowl with warm water beside the cheese.
Check the dough. If it appears too dry, add a tablespoon of water, wet your hands in the water bowl, and work the water in to the dough. Once the dough is ready, divide it into 6 even parts. Take each piece of dough and roll it into a ball with wet hands. Then, a rhythmic motion, pat the dough between wet palms until it flattens. If it splits along the edges, just press it back together. Unlike arepas, pupusas are not meant to rise when cooking, so a tight seal around the edges is not necessary.
Press the center of the flattened dough gently into the palm of your hand to create a well for the filling. Add a couple tablespoons of grated cheese to the center, then top with about one-sixth of the bean mixture. The dough will be nearly covered with filling. Then, with the hand that is cradling the pupusa, begin to close the edges of the dough toward the center, rotating the ball in your hand as you work. Your free hand should help to thin the dough a bit to cover the filling. Once the filling is covered with the dough, pat the dough flat again between moistened palms. Place the pupusa on a hot griddle (a cast iron pan works great; a nonstick pan will work, too, but be careful not to run it too hot or you will ruin the pan), and cook until firm, about 3 or 4 minutes per side. Repeat with the remaining bits of dough and filling.
Serve warm.