Our Organic Masa Harina is the perfect ingredient to make many authentic Latin American and South American dishes. Pupusas are thick stuffed flatbreads which originated in El Salvador, and can be filled with bean puree, cheese or your favorite savory mix of vegetables or cheeses.
Prep time: 40 min
Cook time: 140 min
Total time: 180 min
Soak the black beans in the 6 cups of water overnight. Next day, drain, and add another 6 cups water to a medium pot. Add the black beans, bring to a boil, then lower heat to simmer. Cook for 2 hours until soft. Drain water, reserving 1 cup of liquid.
In a medium bowl, mix the masa harina and 3 cups water with salt. Mix well, until a moist dough is formed. Add more water as needed if too dry. Wrap in plastic wrap and keep aside.
In a medium skillet, saute the onions in one TBSP of the vegetable oil on low heat, stirring often. Allow to brown for half an hour, continuing to stir. Remove from heat and cool to room temp.
Puree the cooked black beans in a food processor, adding some of the cooking liquid to bring to a smooth paste consistency. Season. Mix this with the caramelized onion and the crumbled goat cheese.
Divide the masa dough into 10 pieces, roll each into a ball. Flatten the balls into 4 to 5 inch circles with hands or rolling pin on a floured surface.
Place 2 TBSP of the filling in the center of each round, close the dough around this and seal. Carefully flatten this into a round filled pocket.
Heat the remaining 2 TBSP of oil in a medium skillet to medium heat. Brown the pupusas on each side until golden brown. Finish in a 350F oven until filling is hot. Serve with your favorite salsa or pico de gallo.