Bean and Cheese Pupusas

Bean and Cheese Pupusas

Ingredients:

• 4 cups masa harina
  
• 2 tsp kosher salt
• 3 ½ cups cold water
• ½ white onion
• 1 ½ half cups refried beans
• 1 (4 oz) can diced green chiles
• ½ cup mozzarella, shredded
• ½ cup monterey jack cheese
• Vegetable oil or pork fat for cooking
• Salt and pepper, to taste
• Curtido, for serving

Instructions:

1. In a large skillet, cook the onion over medium heat until soft and golden. Season with salt. Add beans and chiles, mix well, and remove from heat.
2. In a large bowl, whisk together masa harina and salt. Stir in 3 cups of the water, adding the remaining ½ cup a little at a time until a well hydrated, soft dough forms. Use your hands to mix the dough until all of the masa harina is incorporated.
3. Divide the masa into 15 balls, about the size of golf balls. (You may oil your hands with a little vegetable oil and water to prevent the dough from sticking if needed.) Using your hands, flatten the dough and form it into a shallow cup. Spoon in about a tablespoon of beans, and top with cheese. Wrap the dough around the filling and pinch to seal. Pass the pupusa back and forth between your hands to flatten into a roughly ½-inch thick disk. Repeat with all of the dough balls.
4. Heat a cast iron skillet or flat top over medium heat. Brush with a little oil and cook the pupusas for 3-4 minute each side, or until golden. Serve hot with curtido. 

Makes about 15 pupusas