Ingrédients pour Authentic Salvadorean Pupusas
- 2 (15-ounce) cans pinto beans
- 1 medium onion
- 3 tablespoons corn oil
- Salt
- Water
- 1 cup shredded mozzarella cheese
- ¼ cup chopped green bell pepper
- Chile
- 3 cups masa harina
- 1 ¼ cups warm water, plus more as needed
- ½ cup loroco
- 1 cup reserved bean liquid
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Comment préparer Authentic Salvadorean Pupusas
- **Prepare the Beans:**
- Heat 2 tablespoons of corn oil in a large soup pan over medium-high heat.
- Fry 1 medium onion, chopped, until golden brown (about 4 minutes). Remove with a slotted spoon and set aside.
- In a blender, combine 1 (15-ounce) can of pinto beans (drained and rinsed), ½ cup of the reserved bean liquid, and blend until smooth (about 1 minute).
- Pour the blended beans into the hot oil in the pan.
- Reduce heat to medium-low.
- In the blender, combine the remaining 1 (15-ounce) can of pinto beans (drained and rinsed), ½ cup of the reserved bean liquid, and the golden brown onion. Blend until smooth (about 1 minute).
- Add the second batch of blended beans to the pan.
- Stir gently until no oil remains (about 3 minutes).
- Cook on medium heat, stirring every 5 minutes, until the beans have darkened and thickened, resembling refried beans (about 15-20 minutes).
- **Prepare the Cheese Filling:**
- In a food processor, combine 1 cup shredded mozzarella cheese, ½ cup loroco (if available, otherwise omit), and ¼ cup chopped green bell pepper. Process until finely chopped and well combined.
- Transfer the cheese mixture to a microwave-safe bowl. Microwave for no more than 20 seconds to soften slightly.
- Gently knead the cheese mixture with your hands until it reaches a soft, putty-like consistency.
- Set aside.
- **Prepare the Masa:**
- In a large bowl, combine 3 cups masa harina and 1 ¼ cups warm water. Stir until a sticky dough forms. Add more water, 1 tablespoon at a time, until the dough is pliable but still holds its shape.
- Roll a small portion of the masa (about the size of a large egg) into a ball.
- Flatten the masa ball into a small disc, about the size of your palm.
- Place 1 tablespoon of the cheese mixture and 1 teaspoon of the refried beans in the center.
- Gently fold the edges of the masa over the filling, enclosing it completely, and form into a ball.
- Flatten the ball into a thick disc (slightly less than ½ inch thick), patting it gently to maintain a round shape (about 6 times).
- **Cook the Pupusas:**
- Heat 1 tablespoon of corn oil on a large, lightly oiled non-stick surface over medium-high heat.
- Cook each pupusa for approximately 3 minutes per side, or until golden brown and crispy.
- Serve immediately with curtido (recipe #271297) and salsa roja (recipe #292499).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
4g
Fat
49g
Carbs
8g
