Pupusas Revueltas

Ingredients

Pupusas 

• ¼ cup oil
• ½ white onion, broken into layers
• 1 15 oz can of red pinto beans
• 3 cups instant corn masa flour (such as Maseca Instant Corn Masa Mix)
• 15 oz can of red kidney beans
• 4 ounces of grated Oaxaca cheese (substitute salted mozzarella if unavailable)

Directions

1. Heat ¼ cup oil in a large skillet over medium-high. 
2. Cook onion, tossing occasionally, until pieces are charred on all sides.
3. Transfer onion to a blender, leaving oil in pan. 
4. Add beans and their liquid to blender and purée (add warm water¼ cup at a time if mixture is too thick for blender).
5. Heat onion oil over medium and transfer bean mixture to skillet. 
6. Cook bean mixture, occasionally scraping bottom of pan and stirring, until mixture is thick.
7. Season with salt and let cool.
8. In a large bowl, combine masa flour and warm water, stirring until mixture is sticky.
9. Allow masa to rest uncovered for 15 minutes
10. Combine bean mixture with cheese in a large bowl
11. Make 12 balls using ¼ cup of masa, cover with moist towel.
12. Take 1 ball and press a hole into the center using thumb.
13. Pinch the sides to create a well for the filling
14. Fill well with 2 tbsp. of filling.
15. Pinch top of well to close, then gently flatten the ball into a disk 4-5 inches across. (If dough gets too sticky, dip your hands in room temperature water)
16. Cook over medium heat using a skillet or griddle until center is puffed slightly and pupusa is browned in some spots.
17. Enjoy with Salvadoran Curtido or Salsa Roja

Source — Personal Recipe
Prepared by Errol Mire
Louisiana Anthology
July 19, 2019