Pupusas de Frijol con Queso

Ingredients

• 2 cups masa harina
• 1.5 cups warm water, plus more as needed
• 1/2 tsp salt
• 1.5 cups cooked red beans, with some cooking liquid
• 1/2 onion, chopped
• 1 tbsp oil
• 1.5 cups shredded quesillo or mozzarella cheese
• Oil, for the griddle
• Curtido (pickled cabbage slaw) and salsa roja, to serve

Before you cook

• Mash the cooked beans with a little of their liquid until mostly smooth.

Steps

1. Heat the oil in a pan and cook the chopped onion for 3 minutes until soft.
2. Add the mashed beans to the pan and cook for 8 minutes, stirring often, until the mixture thickens to a spreadable paste.
3. Let the bean filling cool to room temperature.
4. Mix the masa harina with the warm water and salt until it forms a soft, slightly sticky dough, adding more water a little at a time if it feels dry.
5. Divide the dough into 8 balls and keep them covered with a damp towel.
6. Flatten one ball in your palm into a small bowl shape.
7. Spoon a tablespoon of bean filling and a tablespoon of cheese into the center.
8. Fold the edges of the dough up and over the filling, pinching to seal it completely inside.
9. Pat the filled ball gently between your palms into a flat disc about 1/2 inch thick.
10. Repeat with the remaining dough and filling.
11. Heat a lightly oiled griddle or cast-iron pan over medium heat.
12. Cook each pupusa for 4 minutes per side until pale golden with light brown spots and the cheese inside has melted.
13. Serve hot with curtido and salsa roja.