Can I make the pupusas ahead of time?
You can prepare the masa dough and fillings a day in advance and store them separately in the refrigerator. Assemble and cook the pupusas just before serving for the best texture.
BREAKFAST
Guatemalan Black Bean and Cheese Pupusas with Curtido
These savory Guatemalan pupusas are a delightful breakfast, featuring a masa dough stuffed with seasoned black beans and melty cheese. Served with a tangy curtido, they offer a burst of traditional Central American flavors.
HOW TO MAKE IT
Let's cook.
01
Prepare the curtido: In a medium bowl, combine the shredded cabbage, shredded carrot, white vinegar, 1/4 cup water, dried oregano, and 1/4 teaspoon salt. Mix well and let it sit for at least 15 minutes while you prepare the pupusas, allowing the flavors to meld.
02
Prepare the black bean filling: In a small bowl, mash the drained and rinsed black beans with a fork until mostly smooth. Stir in the chopped onion. Season with a pinch of salt and pepper to taste.
03
Prepare the masa dough: In a large bowl, combine the masa harina and 1/2 teaspoon salt. Gradually add 1 1/2 cups warm water, mixing with your hands until a soft, pliable dough forms. If the dough feels too dry or crumbly, add a tablespoon of water at a time until it reaches the consistency of playdough.
04
Form the pupusas: Take a golf-ball sized piece of masa dough and flatten it into a thick disc in the palm of your hand. Make a small indentation in the center and fill it with about 1 tablespoon of the mashed black bean mixture and 1 tablespoon of shredded cheese. Carefully fold the edges of the masa over the filling to seal it completely, then gently flatten it back into a disc, about 1/2 inch thick.
05
Cook the pupusas: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Place the pupusas in the hot skillet, ensuring not to overcrowd it. Cook for 4-6 minutes per side, or until golden brown and slightly crispy, and the cheese is melted and oozing.
06
Repeat with remaining dough and filling, adding more oil to the skillet if needed. Serve the hot pupusas immediately with the prepared curtido on the side.
About This Recipe
These savory Guatemalan pupusas are a delightful breakfast, featuring a masa dough stuffed with seasoned black beans and melty cheese. Served with a tangy curtido, they offer a burst of traditional Central American flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Keep your hands slightly wet when forming the pupusas to prevent the masa from sticking. This makes the process much easier. For extra flavor in the bean filling, you can sauté the onion before mashing it with the beans.
Easy Substitutions
Instead of mozzarella, you can use Oaxaca cheese, Monterey Jack, or a blend of Mexican cheeses. If you don't have fresh cabbage, a pre-shredded coleslaw mix can be used for the curtido. For a spicier curtido, add a pinch of red pepper flakes.
Storage & Reheating
Cooked pupusas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a dry skillet over medium heat for 3-5 minutes per side until warmed through and crispy. Curtido can be stored separately in the refrigerator for up to 5 days.
Serving Suggestions
Serve these pupusas with a side of salsa roja for an extra kick. They pair wonderfully with a cup of strong Guatemalan coffee or a fresh fruit juice. For a heartier meal, add a fried egg on top of each pupusa. You can also serve them with a dollop of sour cream or crema.
Common Mistakes
Overfilling the pupusas can cause them to burst during cooking, so use a moderate amount of filling. Not sealing the pupusas properly will also lead to filling leakage. Ensure the edges are completely closed before flattening. Cooking pupusas on too high heat will burn the outside before the inside is heated through and the cheese is melted; use medium heat for even cooking. Not letting the curtido sit long enough can result in a less flavorful and crunchy texture.
Frequently Asked Questions
What kind of cheese works best?
Any good melting cheese like mozzarella, Oaxaca, or Monterey Jack works well. The goal is a gooey, melted interior.
Can I freeze pupusas?
Yes, you can freeze uncooked pupusas. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer-safe bag for up to 1 month. Cook from frozen, adding a few extra minutes to the cooking time.
MORE TO KNOW
The key to a great pupusa is the masa dough's consistency. It should be firm enough to hold its shape but soft enough to be pliable without cracking. If your dough is too dry, it will crack when you try to form the pupusas. If it's too wet, it will be difficult to handle. Adjust with small amounts of water or masa harina as needed. The curtido benefits from sitting, as it allows the cabbage to soften and absorb the tangy dressing, making it a perfect counterpoint to the rich pupusas.
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