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Homemade Pupusas with Black Beans photo

Pupusas with Black Beans

Cheesy black bean pupusas served with a quick curtido and sliced avocado.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings

Equipment

  • Large Bowl
  • Medium Skillet
  • griddle or large skillet
  • Mesh strainer
  • Sheet Pan
  • Measuring cups and spoons

Ingredients
  

  • 2 cups masa harina (such as Maseca) plus more for dusting
  • 1 teaspoon kosher salt
  • 2 cups warm water
  • 1 teaspoon vegetable oil or canola oil plus more for your hands
  • 1 teaspoon olive oil
  • 1/2 cup poblano pepper minced
  • 1/3 cup onion minced
  • 1/4 cup cilantro chopped
  • 2 cloves garlic minced
  • 3/4 cup canned black beans with liquid (not drained) or use pink beans
  • 3/4 teaspoon kosher salt for the filling
  • 3/4 cup shredded part-skim mozzarella or dairy-free cheese like Violife
  • 3 cups green cabbage shredded
  • 1 cup carrots shredded
  • 1/4 cup jarred pickled jalapeño plus the brine
  • 2 tablespoons pickled jalapeño brine
  • 2 tablespoons white vinegar
  • 2 teaspoons olive oil for the curtido
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon kosher salt for the curtido
  • 5 ounces avocado sliced thin (about 1 medium Hass avocado)

Instructions
 

  • Make the curtido: rinse shredded cabbage in a mesh strainer and pour boiling water over it, then rinse with cold water; drain and dry well.
  • In a large bowl, toss the drained cabbage with shredded carrots, chopped jarred pickled jalapeño, 2 tablespoons jalapeño brine, 2 tablespoons white vinegar, 2 teaspoons olive oil, 1/4 teaspoon dried oregano, and 1/2 teaspoon kosher salt; refrigerate until ready to serve.
  • Make the dough: in a large bowl whisk together 2 cups masa harina and 1 teaspoon kosher salt, then stir in 2 cups warm water and 1 teaspoon vegetable oil until a soft dough forms; cover with a damp towel and rest while making the filling.
  • Prepare the filling: heat 1 teaspoon olive oil in a medium skillet over medium heat and cook the minced poblano, minced onion, chopped cilantro, and minced garlic until softened, about 2–3 minutes.
  • Add 3/4 cup canned black beans (with liquid) and 3/4 teaspoon kosher salt to the skillet and cook over medium, stirring, until most liquid evaporates and the mixture thickens, about 2–3 minutes; transfer to a bowl to cool about 5 minutes, then stir in 3/4 cup shredded mozzarella.
  • Form pupusa dough: knead the dough in the bowl briefly, turn out onto a lightly dusted surface, and shape into a ball; if it cracks add water 1 tablespoon at a time. Divide into 8 equal pieces and keep covered with a damp towel.
  • Work each piece one at a time: keep a small bowl of 3/4 cup water mixed with 1/2 teaspoon oil for wetting your hands. With slightly damp hands roll a piece into a ball, flatten to a 1/4" disk, place about 3 level tablespoons of filling in the center, close the edges to encase the filling, then gently flatten to a 5–5½" disc without tearing.
  • Heat a griddle or large skillet over medium-low and spray or oil lightly. Cook pupusas 7–10 minutes, flipping halfway, until browned and crisp on both sides. Keep finished pupusas warm on a sheet pan in a 200°F oven while cooking the rest.
  • Serve warm topped with sliced avocado and curtido.

Notes

  • Refrigerate cooked pupusas up to 4 days.
  • Reheat on the skillet to warm.
  • To freeze uncooked pupusas, stack with parchment between each and store in a freezer-safe bag up to 6 months.
  • To cook from frozen, cook on a skillet over medium-low until browned on each side, about 7 minutes then 5 minutes.