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. Prep the vegetables: core and finely shred the cabbage; cut the radishes into matchsticks. Dice half the red onion and thinly slice the rest. Pick cilantro leaves; mince the stems and reserve the leaves whole.
2. Drain and rinse the black beans, then mash to a rough paste. Grate or finely shred the Oaxaca cheese and set aside.
3. Warm about 1 tablespoon olive oil in a medium pot over medium heat. Add the diced onion, minced cilantro stems, ancho chile powder, chipotle powder, cumin, garlic powder, and a pinch of salt and pepper. Cook, stirring, until fragrant and the onion softens, 2–4 minutes.
4. Stir in the mashed beans and about 1/4 cup water. Simmer, stirring occasionally, until thick and spreadable, 4–6 minutes; season to taste and let cool.
5. Make the curtido-style slaw: in a large bowl, combine cabbage, radishes, sliced onion, sugar, and lime juice. Drizzle with about 1 tablespoon olive oil, season with salt and pepper, and toss well. Let stand while you make the pupusas.
6. Mix the masa: in another bowl, combine the masa harina with the remaining water, adding a splash more if needed until a soft, pliable dough forms that doesn’t crack at the edges. With damp hands, divide into equal balls (about 4 total for 2 servings) and pat into 5-inch rounds.
7. Place a round on your palm and spread a layer of the cooled beans in the center, leaving a small border. Top with some Oaxaca cheese.
8. Cover with a second dough round and press the edges to seal completely. Gently flatten to even thickness, patching any cracks to prevent leaks. Repeat to form the remaining pupusas.
9. Heat the remaining olive oil in a large nonstick skillet over medium-high. Cook the pupusas, pressing lightly for even contact, until golden and cooked through, 4–6 minutes per side. Transfer to a board to rest briefly.
10. Halve the pupusas. Serve with the radish-cabbage curtido, cilantro leaves for garnish, and any extra cooked beans on the side.