Are you wondering what Pupusas are? I didn’t know what they were when I was first introduced to them. I have to thank my husband for that, once again because I probably would’ve missed out on tasting them. You can think of Pupusas as a thick tortilla that has some kind of filling in the middle, usually, cheese but many people add chicken, beans, chicharron, and more. Today, I’m showing you how to make them with Black Beans and cheese.
I’m going to keep it real for a minute when I’ve done it with chicken I used Rotisserie chicken from the supermarket. Many of us are busy moms and sometimes we need a quick shortcut, I use already made Rotisserie all.the.time. I can make so many different things with it. As a matter a fact, tomorrow I’m doing Chicken Fried Rice with it. Anyway, back to the Pupusas.
I’ve tasted Pupusas with smashed beans and cheese – delicious! The options are limitless. Make them your own style. I am no way calling these authentic because I’m probably not doing it the traditional way. But they will be savory and comforting!
Forming the Pupusas can be tricky and messy! Take your time and have extra water and oil to moisten your dough if it is not shaping correctly. Practice makes perfect! I also think using shredded cheese and mixing the beans is easier. I used what I had on hand which was Fresh Mozarella balls so I used that.
Beans and Cheese Pupusas
- 2 cups Instant Yellow Corn Masa Flour (I used this one)
- 1.5 cup water (with extra, as needed)
- 1/2 tsp salt
- 1 can Black beans (or buy Refried beans) or Pink Beans
- 1 Package (8 oz) of Mozzarella Cheese
- Olive Oil
Combine Corn Masa Flour and 1.5 cups water in a bowl. Mix well about 2 minutes of kneading and mixing until it feels like play dough consistency – not too sticky, not too dry. If it feels dry add 1 TBSP of water until it gets to the right consistency. You can keep adding as needed. You want the dough to be easy to work with.
Mix the Black Beans and cheese.
Grab a handful of dough. Form a ball and carefully start moving it around in your hand to flatten it but allowing an opening in the middle to add your filling. You can add but a TBSP of the bean/cheese filling.
Next, close your masa so it forms a ball again. Carefully start flattening your masa by moving it around in your hands. It takes some practice, trust me!
Tip: I like to have a little bowl of water and oil mixed together to moisten the top of the Masa before I put it in a pan to cook
Heat a skillet (I used my griddle) over medium to medium-high and place your Pupusas to cook. You want to flip once they have a nice golden color.
Pan fry the rest and enjoy hot!
Pupusas are typically served with Curtido which is a slaw salad with a spicy sauce. It complements the Pupusas perfectly. I don’t typically eat it as I prefer Sour Cream with my Bean and Cheese Pupusas. We like to make a big batch because my little picky eaters love them.
Have you ever tried Pupusas?