With Hispanic Heritage Month kicking off in a few weeks, we thought this delicious Salvadoran dish would be a great way to celebrate. It is savory, cheesy and sure to be a hit with friends and family.
- 2 cups coarsely grated mozzarella
- 1 cup canned kidney beans, rinsed and drained
- 1 cup finely chopped chicharrón
- 4 cups corn tortilla flour
- 3 cups water, room temperature
- Toss cheese, beans, chicharrón and a pinch of salt in a large bowl.
- Press mixture firmly into small balls for filling. Roughly a dozen.
- Combine tortilla flour, water, and a pinch of salt in a large bowl and knead until dough forms.
- Line a tray with plastic wrap.
- Flatten 1/4 cup dough into a 4-inch disk. Place filling in the disk and wrap it into a smooth ball.
- Flatten, keeping filling hidden. Place Reflattened disks on lined tray and cover with plastic wrap. Repeat with remaining dough and filling.
- Heat a pan over medium heat.
- Brush lightly with oil or cooking spray.
- Cook pupusas until browned and crusty.
- Serve immediately.
Try serving with a variety of hot sauce or Curtido, the traditional slaw that often accompanies this dish.
Inspired by and adapted from: Mamas Latinas