Great hot and fresh, but also great for the freezer to whip out when you need a hearty snack.
1/2 yellow onion, separated into individual petals
1 can kidney beans
1/2 lb ground red meat, optional
Cayenne, to taste
Paprika, to taste,
Granulated garlic, to taste
Pepper jack cheese, to taste
3 cups instant masa
3.5 cups water
- Heat oil in a cast iron skillet over high heat. Add the onion, sear, tossing occasionally, until deeply charred. Transfer the onion to a blender and add the beans.
- Cook your ground meat in the skillet. Tip: smash the meat down as one large, thin patty, and leave it alone until a nice crust forms on the one side. Wait until juices begin to appear on the top. Then do your best to flip it over as one piece. Allow to sear on the other side, then use a potato masher to break into fine pieces.
- While the meat is cooking, blend the beans and onion until smooth. Add back to the skillet with the meat.
- Add the spices, and cook down until the mixture has thickened. Remove from the heat and mix in the cheese.
- Mix and knead the instant masa and water to form a dough. Adjust water as needed, it should feel like play-dough, and not crack when formed into a ball and pressed into a flat disk.
- Form individual pupusas: Take a golf ball sized ball of dough, form into a bowl that is thinner at the bottom. Add a scoop of filling, then carefully fold dough over the top and pinch together to seal. flatten against your work surface, flipping as needed.
- Cook on a cast iron skillet over medium heat, about 4 minutes per side, or until nice color has formed.
- Pupusas can be frozen once cooked. Reheat in the microwave for 1 minute, then transfer to an air fryer/convection oven for about 8 minutes at 400 ºF.