There used to be a pupuseria across from my high school that shut down in the last few years. I can’t quite remember the quality, but my high school palate wasn’t exactly sophisticated…
Since I have a massive bag of masa flour on hand, I decided to make some from scratch.
I N G R E D I E N T S
- 3 cups of instant masa flour
- 2 cups of warm water
- 2 teaspoons of salt
- 1 can of pinto beans, mashed
- 1 white onion, halved
- 1 cup of shredded Monterey jack cheese
- 1 jalapeño
- 1/2 head of red cabbage, shredded
- 1 carrot, grated
- 1/3 cup of apple cider vinegar
- 1 tablespoon of sugar
- 4 Roma tomatoes
- 2 cloves of garlic
- 1 teaspoon of dried oregano
D I R E C T I O N S
- Prep the curtido slaw a few hours before by combining the cabbage, carrot, vinegar, and sugar. Add salt and pepper to taste.
- Prep the salsa by blending the tomatoes, garlic, oregano, and half of the onion in a blender. Cook the salsa on medium heat in a saucepan until it turns red and thickens, about 5 minutes.
- Dice the other half of the onion and cook with oil in a large pan until tender. Add the drained and rinsed beans. While cooking, mash the beans using a wooden spoon. Add more oil as needed.
- Combine the masa flour and water to form a slightly wet, workable dough. Take an egg-sized ball of dough (about 65 grams), divide the ball in half, and flatten each half. Fill with a heaping teaspoon of cheese and a heaping teaspoon of beans in between the dough discs, and seal the edges.
- Heat oil in a pan on medium heat. Cook the pupusas until lightly browned and crispy, about 2-3 minutes on each side.
- Serve with the salsa and curtido.