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REFRIED BEAN AND CHEESE PUPUSAS (PUPUSAS SALVADORENAS)
Active Time : 45 Minutes Total Time : 45 Minutes Serves : 8INGREDIENTS
- 2 tablespoons Pure Wesson® Canola Oil, divided
- 1/2 medium onion, cut into large pieces
- 2 cloves garlic, peeled
- 1 jalapeno pepper, stemmed, seeded, cut into large pieces
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
- 3/4 teaspoon salt, divided
- 2 tablespoons chopped fresh cilantro
- 3 cups water
- 2-1/4 cups fine pre-cooked white or yellow cornmeal
- 1 cup Rosarita® Traditional Refried Beans
- 1 cup crumbled Cotija cheese
DIRECTIONS
Preheat oven to 200°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Place onion, garlic and jalapeno in food processor; pulse until ingredients are finely chopped. Add onion mixture to skillet; cook 5 minutes or until tender, stirring occasionally. Meanwhile, place undrained tomatoes and 1/4 teaspoon salt in food processor; pulse until smooth. Add to skillet; simmer 10 minutes or until mixture has thickened slightly, stirring occasionally. Remove from heat and stir in cilantro; set salsa aside.
Meanwhile, heat large griddle over medium-high heat. Stir together water, cornmeal, remaining 1 tablespoon oil and remaining 1/2 teaspoon salt in large bowl; let stand 3 minutes. Combine refried beans and cheese in small bowl. Divide bean mixture into 8 portions; set aside. Knead dough with hands until dough comes together. The dough should be very soft and a little sticky, but still hold its shape.
To make each pupusa, roll about 1/2 cup dough into a ball; flatten with hands into patty about 3 inches wide. Place 1 portion of bean mixture in center of patty; fold edges of dough up and around bean mixture to enclose completely. Using your palms, flatten into patty about 5 inches wide. Place pupusa on griddle; cook 3 to 4 minutes on each side or until browned. Remove from griddle; place in oven to keep warm. Repeat to make remaining pupusas, placing up to 4 on griddle at one time. Serve with salsa.