Salvadoran Black Bean and Oaxaca Cheese Pupusas

Ingredients

• Cabbage

  Raw

  3 cup, shredded or 210g

• Radishes

  Raw

  ½ cup slices or 58g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Oaxaca Cheese

  Cacique

  2 oz or 57g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Seasoning, Ancho Chile

  Durkee

  ½ tsp or 2g

• Ground Chipotle Chile

  Spice Islands

  ½ tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lime juice

  Raw

  1 lime yields or 44g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Tortilla Mix Masa Harina de Maiz

  The Quaker Oats, Co.

  1 cup or 124g

• Water

  Plain, clean water

  1 cup or 237g

Directions

1. Core and shred the cabbage. Cut the radishes into matchsticks. Dice half of the red onion and thinly slice the remaining. Pick the cilantro leaves off the stems, mince the stems, and keep the leaves whole.
2. Drain and rinse the beans, then mash them in a medium bowl. Grate the Oaxaca cheese.
3. Heat one-third of the oil in a medium pot over medium heat. Add the diced onion, cilantro stems, ancho chile powder, chipotle chile powder, cumin, garlic powder, and salt and pepper to taste. Cook, stirring occasionally, for 2 to 4 minutes, or until softened.
4. Add the mashed beans, one-fourth of the water, and salt and pepper to taste. Cook, stirring occasionally, for 4 to 6 minutes, or until thickened. Set aside to cool.
5. In a large bowl, combine the cabbage, radishes, sugar, sliced onion, and lime juice. Drizzle with half of the remaining olive oil and stir to thoroughly combine. Season with salt and pepper to taste. Set aside.
6. In a large bowl, combine the masa harina and remaining water, adding more water as needed if the dough seems too dry. Using wet hands, divide the mixture into equal-sized balls (2 per serving). Flatten into rounds, each about 5 inches in diameter.
7. Divide the cooked beans between the centers of half of the rounds and spread into an even layer, leaving a small border around the edge of each.
8. Top with the Oaxaca cheese and remaining dough rounds. Press down to seal the edges of the pupusas around the filling.
9. In a large nonstick pan, heat remaining olive oil over medium-high. Add the pupusas and cook, pressing down gently to ensure even browning, for 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a clean, dry work surface.
10. Slice the pupusas in half. Divide the sliced pupusas and radish curtido between plates. Serve garnished with cilantro leaves and any remaining cooked beans on the side.