Today I made black bean and cheese pupusas. Say it with me. Pu-poo-sas.
Pupusas are little wood-fired cakes made out of masa harina (corn) flour and stuffed with cheese, beans, veggies, or pork. They are traditionally served with curditos which is a slaw made out of sour cabbage and a type of salsa or pureed tomatoe sauce. It is a delicious dish that is has Salvadorean roots with variations being found in Colombia, Honduras, Venezuela and other South American countries.
I first discovered the pupusa at this amazing Salvadorean restaurant on Fraser called Magda’s. It’s a cute little restaurant with the friendliest staff working there and the most comforting food ever! It was recommended by my boyfriend’s cousin. My boyfriend and cousin are Colombian but hail from Venezuela so when this place was discovered, we were all thrilled. I had never had this type of South American food and it was amazingly home-y, generous and filling. Magda’s restaurant is definitely on our Top 10 places to eat in Vancouver. Try the 3 for $10 pupusas — the best one is the one that is filled with a spinach-like vegetable and cheese. The bean and pork ones are also worth trying! The breakfast is also to die for… and the plantain chips! Yeah. Just get EVERYTHING.
If you’re never tried a pupusa before, they taste similar to Mexico’s tamales. But instead of being wrapped and steamed in corn leaves, they are cooked over a wood fire or pan-fried and are absolutely to die for! They are in no way really super similar, but the taste is familiar.
My pupusa recipe is a cinch and I think my boyfriend almost cried when I made these for him. Maybe you can make yours cry too?
Black bean and cheese pupusas
What you’ll need:
– 1 cup masa harina flour
– 1/4 cup vegetable oil
– 1 cup water
– 1/2 tsp salt
– 2/3 cup mozzarella cheese, grateed
– 1/3 cup instant refried black beans
What you’ll need to do:
1. In a bowl, mix the masa harina, water, oil and salt until well-combined. Let it rest for 5 minutes.
2. Meanwhile, get the rest of your ingredients ready – grate your cheese and add hot water (or whatever your packaged directions say) to your black bean flakes and cover. Set aside.
3. When you’re ready, take about a heaping icecream scoop of the pupusa mixture. Roll into a bowl and flatten with your hands while rotating it.
5. Add about 1 tsp of the refried black beans and 1 tbsp of grated cheese. Fold the masa mixture over itself and flatten again and rotate it while crimping the edges together. Repeat process until everything is used up (I still had leftover cheese and beans).
6. Over medium-high heat, add your pupusas to the pan and pan-fry for about 2-3 minutes per side. Do this until everything is cooked.
7. Serve with curtidos and tomato sauce. Makes 6 small pupusas.