This month’s recipe is Pupusa from Guatemala. Pupusas are stuffed tortilla snacks often sold by street vendors. Traditionally, Pupusa are stuffed with beans and cheese but you can find many varieties with various vegetables and pulled meat.

The recipe below uses beans, green chilies, and queso cheese, but any combination of beans and cheese would work. I smashed the beans before mixing with the chilies to make it easier to spread and produce a smooth pocket. I also shaped the patties in between pieces of parchment paper for ease of handing.

After sampling them as a finger food with hot sauce, we plated a few up and topped them off with sour cream, guacamole, and salsa. They were delicious both ways.

Pupusa

3 c. masa flour
3 c. warm water
1/2 tsp. salt
1 ½ T. butter or shortening – this is optional but helps keep dough moist for handling
16 oz. cooked beans, smashed
2 T. green chilies
2 c. queso cheese

Mix masa flour, salt, optional butter (if using), and water in a large mixing bowl. Stir until it comes together into a ball of soft and pliable dough. You can add more flour or water as needed.

Mix the beans and chilies in a small bowl.

Scoop ¼ cup of dough and flatten into a round 4- – 5-inch tortilla disc. I did this between pieces of parchment paper to prevent the dough from sticking. This can also be done by tortilla press or tortilla roller. Spoon 1 – 2 T. bean/chilies mix in the center of the dough. Top bean mix with 1 – 2 T. cheese. Fold the edges of the dough up and over the bean/cheese filling. Pinch the dough edges together and pat down into a flat disc again.

Heat a large, lightly oiled skillet over medium heat. Cook the pupusas about 4 – 5 minutes each side. They should be firm and crisp.

Serve immediately with sides of salsa and hot sauce.

Recipe and photo credit: Georgia Reader