Cheesy Pinto Pupusa

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients

Bean Filling

• 1 cup pinto beans, cooked and drained

• 1 tablespoon olive oil

• 1/4 cup yellow onion

• 2 cloves garlic, minced

• 1 small dried pasilla pepper, whole

• 1 teaspoon ground cumin

• 1/2 teaspoon cocoa powder

• Salt, to taste

Dough

• 2 cups masa harina (corn flour)

• 1 ½ cups warm water

• ½ teaspoon salt

Cheese Filling

• 1 cup mozzarella cheese, shredded

Instructions

Prepare Bean FIling:

In a pan, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Add pinto beans, ground cumin, cocoa powder, and the whole dried pasilla pepper, stirring to combine. Cook on low heat for 8-10 minutes to allow the flavors to meld. Remove the pasilla pepper, then transfer the mixture to a food processor and blend until smooth with a bit of texture. Season with salt and set aside.

Prepare Dough:
In a large bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft dough forms. Knead for a few minutes until smooth and pliable.

Form Pupusas:
Divide the dough into 6 equal portions. Flatten each portion in your hand, add a spoonful of the bean filling and mozzarella cheese in the center, then fold the dough around the filling to enclose it. Flatten each ball gently into a thick disc.

Cook Pupusas:
Heat a non-stick skillet or griddle over medium heat. Place the pupusas on the skillet and cook for 3-4 minutes per side, until golden brown with a crispy exterior and melted cheese inside.

Serve:
Serve warm, ideally with a side of curtido (Salvadoran cabbage slaw) and salsa for dipping.