Equipment
Ingredients
Masa Dough
- 250 g masa harina
- 350 ml warm water
- 5 g kosher salt
Filling
- 200 g refried black beans, thickened and cooled completely
- 150 g quesillo cheese, grated
Cooking
- 30 ml vegetable oil
Nutrition (per serving)
Method
In a mixing bowl, whisk together the masa harina and salt. Gradually pour in the warm water, kneading with your hands until the dough is smooth, moist, and slightly tacky. It should feel similar to soft modeling clay.
Cover the bowl with a damp towel and let the masa rest so the corn flour fully hydrates. This ensures the dough will be pliable and less prone to cracking.
In another bowl, mix the cold refried black beans and grated cheese until they form a cohesive, thick paste. The filling must be stiff enough to not leak during shaping.
Heat a cast iron skillet or comal over medium-high heat until it reaches 200°C / 400°F. Lightly brush the surface with a few drops of vegetable oil.
Rub a small amount of oil onto your palms. Take a 75g portion of masa and roll it into a ball. Press your thumb into the center and rotate to form a small, deep cup.
Place about 40g of the bean and cheese mixture into the hollowed masa. Gently push the filling down while pulling the dough up and over to seal it completely. Gently pat the sealed ball between your hands to flatten it into a disc about 1 centimeter thick.
Place the stuffed masa discs onto the hot skillet. Cook until the surface dries out and deep golden-brown charred spots appear on the bottom.
Flip the pupusas using a spatula and cook the other side until similarly charred spots form and the cheese begins to bubble out slightly. Transfer to a plate and serve immediately.
Chef's Notes
- Keeping a small bowl of oil or water nearby to frequently moisten your hands is the secret to smooth, crack-free pupusas.
- If using canned black beans, be sure to drain them completely and cook them down in a skillet until all excess moisture evaporates; otherwise, the filling will turn into soup inside the dough.
- Pupusas are traditionally served with curtido, a lightly fermented cabbage slaw, and salsa roja. The acidity of the slaw cuts perfectly through the rich cheese and beans.
- Do not be afraid of the cheese leaking slightly on the griddle. The crispy, caramelized frico that forms on the outside is often considered the best part.
Storage
Refrigerator: 4 days — Store in an airtight container once fully cooled.
Freezer: 2 months — Separate with parchment paper to prevent sticking before freezing.
Reheating: Reheat on a dry skillet over medium heat for 3 to 4 minutes per side to restore crispness, or bake at 180°C / 350°F until warmed through.
