BEAN & CHEESE PUPUSAS, CURTIDO and SALSA a very easy, and simple DELICIOUS Recipe!

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Lower calorie option and more affordable.

Heat 1 tablespoon of lard in a pan.

Add a piece of onion and jalapeno to the pan and fry for a couple of minutes.

Add cold refried beans to the pan and allow them to come to a simmer before blending.

Blend the beans until smooth and let them simmer on low heat for 10 minutes to thicken.

Set the beans aside to cool completely.

Bring water to a boil and turn it off.

Add cabbage, shredded carrot, purple onion, and jalapeno to the hot water and let it sit for 10-15 minutes.

Drain the vegetables and transfer them back to a bowl.

Add half a cup of water, half a cup of vinegar, 1 tablespoon of oregano, and 2 teaspoons of salt to the vegetables and mix well.

Prepare the salsa by boiling Roma tomatoes and chiles in water, then blending them with onion, garlic, and a little water until smooth.

Heat oil in the same pot and add the salsa, seasoning with 1 teaspoon of oregano and salt to taste, then simmer.

Mix instant corn masa with salt and slowly add warm water until well hydrated, kneading for 5 minutes.

Cover the masa and let it rest for 10 minutes.

Mix the cooled beans with cheese.

Preheat a skillet over medium heat.

Roll a ball of dough, pat it down, add the bean and cheese mixture, close it, and flatten it out carefully.

Cook each pupusa for 2 minutes on each side until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens