Bean and cheese pupusas with curtido and salsa
Cooking Con Claudia · ♥ 6.5K likes · 169.6K views · 8 min video
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Ingredients
Method
Techniques
- 3 cup pre-cooked beans
- 4 cup instant corn masa
- queso Oaxaca
- 1 tbsp lard
- ½ head cabbage
- ½ whole purple onion
- 2 cup shredded carrot
- 1 whole jalapeno
- ½ cup white vinegar
- 6 whole roma tomatoes
Heat a tablespoon of lard in a pan over medium-high; fry a piece of onion and the jalapeno a couple of minutes.
Ingredients for pupusas, curtido and salsa
- onion
- jalapeno
- ½ cup bean broth
Add the cold cooked beans with about half a cup of their broth and bring to a simmer.
- water
Curtido: bring water to a boil, turn it off, add the cabbage, shredded carrot, purple onion and jalapeno, and let sit 10 to 15 minutes.
- ½ cup water
- 1 tbsp oregano
- 2 tsp salt
Drain, return to a bowl and add half a cup of water, the vinegar, a tablespoon of oregano and the salt; mix, taste and adjust. Best made the day before.
- 1 whole chile serrano
- 6 whole chile de arbol
Salsa: put the tomatoes, serrano and de arbol chiles in a small pot, cover with water and bring to a boil on high; turn off.
- onion
- 2 cloves garlic cloves
- water
Transfer to a blender cup with a piece of onion, the garlic and a little water; blend smooth.
- oil
- 1 tsp oregano
- 2 tsp salt
Dry the pot, heat a little oil over medium, add the salsa, season with a teaspoon of oregano and the salt, bring to a full simmer, taste and turn off.
- salt
Masa: mix the instant corn masa with a little salt by hand, pouring in warm water slowly until no dry flour remains.
- warm water
Knead 5 minutes until it no longer sticks; a pressed ball should crack at the sides when properly hydrated.
Rest the masa, covered, 10 minutes; meanwhile mix the cheese into the cooled beans and heat the comal over medium.
Mixing cheese into the beans
- oil
Roll a large ball of masa, oil the hands, pat it into a cup, fill with beans and cheese, close it, remove excess masa, roll again and flatten, neither too thick nor too thin.