3 cups red beans ( cooked)
¼ small onions
½ cup corn oil
1 tablespoon salt
1 cup water ( I use cooking liquid from the beans)
3 lbs mozzarella cheese ( shredded)
½ green bell peppers ( diced)
½ cup chilies ( I use lorocco which is a tropical flower found in latin markets)
4 cups masa corn flour ( I use maseca brand)
2 cups warm water
1. THE BEANS:
2. Heat the corn oil in a large soup pan on medium high heat. Once the oil is heated fry the onion
until golden brown.
3. While the onions are cooking, place half of the beans and ½ cup of the reserved bean liquid
in a blender and blend for 1 minute.
4. Once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon.
5. Carefully stir the beans from the blender into the hot oil. Turn your heat down to medium low.
6. Next add the onion and the rest of the beans and reserved ½ cup cooking liquid into the
blender and liquefy for a minute. Add the beans to the rest of the mixture that is already
7. Carefully stir the beans until no oil appears in the beans, about 3 minutes. Cook on medium
stirring about every 5 minutes until the beans have darkened about 3 shades and are the
consistency of refried beans in a can.
8. THE CHEESE:
9. Place the shredded mozzarella, lorocco, and bell pepper in a food processor and process until
the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the
10. Next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no
more than 20 seconds.
11. Next -- and yes this sounds gross, squeeze the cheese mixture with your hands until it
becomes like a soft putty consistency.
12. Set the cheese aside and get ready for the masa.
13. THE MASA:
14. Place the masa mix and water in a bowl and stir until fully mixed. The masa should be very
sticky but should form an easy ball when rolled. If not, add water until it is sticky but easy to
15. Next, Place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your
hands before doing this) and press the masa out in one hand to represent a small plate the
size of your palm.
16. Place about a tablespoon of cheese down onto the masa, then a tsp of beans. Pull the sides of
the masa up around the beans and cheese and roll it into a ball. Next, flatten it a tiny bit with
your palms to form a thick disc. Pat the disc turning it between your hands about 6 times to
flatten it more but to keep it in a round shape.
17. The pupusa should be a little less than ½ inch thick.
18. Place the pupusa on a large oiled non stick surface and cook on medium high until each side is
golden brown, around 3 minutes on each side.
Spicy Coleslaw Curtido Salvadoreno
1 medium head cabbage, red or white or both, shredded like cole slaw
2 small carrots, grated
½ small onion, sliced thin
½ teaspoon red pepper flakes or rings of pickled Jalapeño peppers
½ teaspoon Mexican oregano
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
¼ cup distilled vinegar
½ c water
Blanch the cabbage in boiling water for 1 minute. Drain and place in a large bowl.
Add carrots, onion, red pepper, oregano, olive oil. salt brown sugar, vinegar and water.
Refrigerate at least 2 hours before serving, or better overnight.
Add your favorite hot sauce and a little salt. Serve with Pupusas Revueltas.