Authentic Salvadorean Pupusas Recipe

How to Make Authentic Salvadorean Pupusas

1. **Prepare the Beans:**
2. Heat 2 tablespoons of corn oil in a large soup pan over medium-high heat.
3. Fry 1 medium onion, chopped, until golden brown (about 4 minutes). Remove with a slotted spoon and set aside.
4. 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).
5. Pour the blended beans into the hot oil in the pan.
6. Reduce heat to medium-low.
7. 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).
8. Add the second batch of blended beans to the pan.
9. Stir gently until no oil remains (about 3 minutes).
10. Cook on medium heat, stirring every 5 minutes, until the beans have darkened and thickened, resembling refried beans (about 15-20 minutes).
11. **Prepare the Cheese Filling:**
12. 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.
13. Transfer the cheese mixture to a microwave-safe bowl. Microwave for no more than 20 seconds to soften slightly.
14. Gently knead the cheese mixture with your hands until it reaches a soft, putty-like consistency.
15. Set aside.
16. **Prepare the Masa:**
17. 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.
18. Roll a small portion of the masa (about the size of a large egg) into a ball.
19. Flatten the masa ball into a small disc, about the size of your palm.
20. Place 1 tablespoon of the cheese mixture and 1 teaspoon of the refried beans in the center.
21. Gently fold the edges of the masa over the filling, enclosing it completely, and form into a ball.
22. Flatten the ball into a thick disc (slightly less than ½ inch thick), patting it gently to maintain a round shape (about 6 times).
23. **Cook the Pupusas:**
24. Heat 1 tablespoon of corn oil on a large, lightly oiled non-stick surface over medium-high heat.
25. Cook each pupusa for approximately 3 minutes per side, or until golden brown and crispy.
26. Serve immediately with curtido (recipe #271297) and salsa roja (recipe #292499).