Salvadoran Bean and Cheese Pupusas

• Prep45 min
• Cook45 min
• Total1 h 30 min
• Serves6

Ingredients

For the curtido

• 450 g green cabbage, cored and very thinly sliced (1/2 small head)
• 1 carrot, in pieces (80 g)
• 60 g red onion, thinly sliced (1/2 small)
• 120 g white vinegar (1/2 cup)
• 120 g water (1/2 cup)
• 1 tsp dried Mexican oregano
• 1 tsp salt
• 1/4 tsp red pepper flakes, optional
• Boiling water, to scald the cabbage

For the salsa

• 400 g ripe Roma tomatoes, quartered (about 5)
• 40 g white onion (1/4 small)
• 30 g green bell pepper (1/4 pepper)
• 1 garlic clove
• 150 g water (2/3 cup)
• 1/2 tsp salt
• 1/4 tsp dried oregano

For the filling

• 50 g white onion (1/4 medium)
• 20 g vegetable oil (1 1/2 tbsp)
• 1 can (15.5 oz) small red beans or black beans, drained (about 250 g), plus 60 g of the liquid (1/4 cup)
• 1/4 tsp salt
• 200 g shredded mozzarella or quesillo (2 cups)

For the masa

• 400 g masa harina, instant corn masa flour (3 1/3 cups)
• 1 tsp salt
• About 560 g warm water (2 1/3 cups)
• Vegetable oil, for your hands and the griddle

Instructions

1. Start with the curtido: place the cabbage in a large heatproof bowl, cover it with boiling water from a kettle or a pot on the stove, let it sit 1 minute and drain it well in a colander.
2. Place the carrot in the mixing bowl and chop 4 sec/speed 5. Add the vinegar, water, oregano, salt and pepper flakes and mix 5 sec/speed 3. Pour it over the cabbage, add the red onion, toss, cover and refrigerate at least 1 hour.
3. For the salsa, place the tomatoes, onion, bell pepper, garlic, water, salt and oregano in the mixing bowl and cook 10 min/100°C (212°F)/speed 1. With the measuring cup in place, blend 20 sec/speed 5-10, increasing speed gradually. Pour into a bowl and rinse the mixing bowl.
4. For the filling, place the onion in the mixing bowl and chop 3 sec/speed 5. Add the oil and sauté 3 min/120°C (250°F)/speed 1.
5. Add the beans, bean liquid and salt, place the simmering basket on the lid instead of the measuring cup and cook 8 min/100°C (212°F)/speed 1. Put the measuring cup in place and blend 10 sec/speed 5 for a thick, slightly chunky paste. Transfer to a bowl, let it cool 10 minutes and stir in the cheese.
6. Rinse and dry the mixing bowl. Place the masa harina, salt and warm water in it and knead 1 min/dough mode. The masa should be soft and smooth, like play dough; if it cracks, add water 1 tbsp at a time and knead 10 sec/dough mode more.
7. Divide the masa into 12 balls (about 80 g each) and the filling into 12 portions. With lightly oiled hands, press a ball into a deep cup, add a portion of filling, close the masa over it and pat it gently from hand to hand into a round 12 cm (4 1/2 in) wide and about 1 cm (1/3 in) thick.
8. Cook the pupusas on a lightly oiled griddle or large skillet over medium-high heat on the stove, 3 to 4 min per side, until golden with toasty brown spots and the cheese inside has melted.
9. Serve hot, with the curtido and the salsa on the side.

Tips

• Keep a small bowl of water with a spoonful of oil next to you while you shape, and dip your fingers in it often. Masa that is too dry cracks; if a little cheese peeks out, that is normal.
• The curtido tastes even better the next day and keeps 1 week in the fridge, so you can make it ahead.
• Cooked pupusas freeze well. Cool them, freeze them between pieces of parchment paper and reheat them on a griddle on the stove over medium heat, about 5 minutes per side.
• Try other fillings with the same masa: cheese with loroco (sold frozen in Latin markets), or cheese with finely chopped zucchini.