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Bean and Cheese Pupusas Recipe

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4.1 from 40 reviews

Authentic Salvadoran Bean and Cheese Pupusas featuring a delicious homemade black bean and mozzarella filling, served with a fresh tomato salsa. These thick corn tortillas are stuffed and pan-cooked to golden perfection, making for a comforting and satisfying meal.

  • Total Time: 3 hours
  • Yield: 12 pupusas

Ingredients

Filling

  • 3/4 cup dry black beans
  • 4 cups water
  • 3 tsp chicken bouillon
  • 2 cups mozzarella cheese, shredded

Salsa

  • 6 roma tomatoes
  • 1/4 piece onion
  • 3 cloves garlic
  • 2 tsp chicken bouillon
  • 2 tbsp olive oil (divided)

Masa Dough

  • 3 cups Maseca (corn flour)
  • 1/2 tsp salt
  • 2 1/4 cups hot water (warm enough to touch comfortably)
  • Olive oil for cooking pupusas

Instructions

  1. Prepare the Filling: Rinse the black beans thoroughly. In a pot, combine them with 4 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour. Add 3 teaspoons of chicken bouillon, stir, cover, and cook another hour or until the beans are tender. Drain most of the liquid, then mash the beans into a thick consistency. Allow the mixture to cool completely before mixing in the shredded mozzarella cheese. Set aside.
  2. Make the Salsa: Place the Roma tomatoes in a pot and cover with water. Bring to a boil, then reduce to a simmer for about 10 minutes until skins start to peel. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat, add chopped onion and garlic cloves, and cook until golden and fragrant. Remove garlic early to avoid burning; once cool, peel and add to a blender. Add the cooked onion, peeled tomatoes (without cooking water), and 2 teaspoons chicken bouillon to the blender and blend until smooth. In a pot, heat the remaining 1 tablespoon olive oil over medium heat, add the blended salsa, and cook for 5 minutes. Taste and adjust salt or bouillon as needed.
  3. Prepare the Masa Dough: In a bowl, mix 3 cups of Maseca with 1/2 teaspoon salt. Gradually pour in 2 1/4 cups of hot water while mixing with your hand. Continue kneading for about 5 minutes until the dough is smooth and moist. Cover the dough and let it rest for 5 minutes.
  4. Assemble the Pupusas: Divide the dough into 12 equal balls. Using two sheets of plastic and a tortilla press, flatten one ball into a thick disc. Place a heaping tablespoon of the bean and cheese filling in the center. Fold the dough over like an empanada, seal, and reshape gently into a ball. Then, flatten it again into a thick tortilla shape. Repeat this process with remaining dough and filling.
  5. Cook the Pupusas: Heat a skillet over medium heat and lightly coat the bottom with olive oil. Cook each pupusa for 3 to 4 minutes per side until golden brown and cooked through. Serve warm topped with the fresh salsa and enjoy.

Notes

  • Soaking the beans overnight can reduce cooking time.
  • If you prefer a vegetarian version, substitute vegetable bouillon for chicken bouillon.
  • If you don’t have a tortilla press, use a flat pan or your hands to flatten the dough between plastic sheets carefully.
  • Leftover pupusas can be reheated on a skillet to regain crispness.
  • For extra flavor, you can add finely chopped onions or spices to the filling.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Salvadoran

Find it online: https://allyumcooks.com/bean-and-cheese-pupusas-recipe/