Chipotle Refried Bean & Queso Pupusas with Quick Curtido

Chipotle Refried Bean & Queso Pupusas with Quick Curtido ingredients

• 2 cups masa harina
• 1.5 cups warm water
• 0.5 tsp salt
• 2 tbsp vegetable oil
• 0.25 cup yellow onion
• 2 cloves garlic
• 15 oz canned pinto beans
• 1 tsp chipotle in adobo sauce
• 0.25 tsp salt
• 1 cup shredded Monterey Jack cheese
• 4 cups green cabbage
• 0.5 cup carrot
• 0.25 cup red onion
• 0.5 cup apple cider vinegar
• 0.25 cup water
• 0.5 tsp dried oregano
• 0.5 tsp salt

How to make Chipotle Refried Bean & Queso Pupusas with Quick Curtido

1. **Prepare the Curtido:** Finely shred 4 cups green cabbage, julienne 0.5 cup carrot, and thinly slice 0.25 cup red onion. In a medium bowl, combine the cabbage, carrot, and red onion.
2. In a separate small bowl, whisk together 0.5 cup apple cider vinegar, 0.25 cup water, 0.5 tsp dried oregano, and 0.5 tsp salt. Pour this dressing over the vegetables, toss well, and let it marinate while you prepare the pupusas, stirring occasionally.
3. **Make the Refried Beans:** Drain and rinse the 15 oz can of pinto beans. Finely chop 0.25 cup yellow onion and mince 2 cloves garlic.
4. Heat 2 tbsp vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the rinsed pinto beans, 1 tsp chipotle in adobo sauce, and 0.25 tsp salt to the skillet. Cook for 5 minutes, stirring, then mash the beans with a potato masher or fork until mostly smooth but still a bit chunky.
6. **Prepare the Masa Dough:** In a large bowl, combine 2 cups masa harina and 0.5 tsp salt. Gradually add 1.5 cups warm water, mixing with your hands until a soft, pliable dough forms. Knead for 2-3 minutes until smooth. The dough should not be sticky or crumbly; if too dry, add water 1 tablespoon at a time; if too wet, add masa harina.
7. **Form the Pupusas:** Moisten your hands with a little water or oil. Take a golf ball-sized portion of masa dough (about 2-3 tablespoons) and roll it into a smooth ball. Flatten it into a thick disc, about 3-4 inches in diameter, creating a slight indentation in the center.
8. Place about 1 tablespoon of the refried bean mixture and 1 tablespoon of 1 cup shredded Monterey Jack cheese into the center of the dough disc. Gently bring the edges of the dough up and over the filling, pinching them together to seal the pupusa, forming a ball again.
9. Carefully flatten the stuffed ball into a disc about 4-5 inches in diameter and 1/4-inch thick. Be gentle to prevent the filling from bursting out. Repeat with the remaining dough and filling.
10. Heat a large, non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of vegetable oil. Cook the pupusas for 4-6 minutes per side, or until golden brown with darker spots and cooked through.
11. Serve the hot pupusas immediately, topped with generous amounts of the prepared curtido.

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