Salvadoran FoodSalvadoran white corn pupusas with mashed ayocote beans, fresh cheese, and warm pickled onion with green chile
An original recipe inspired by traditional Salvadoran cooking: white corn pupusas filled with cooked mashed ayocote beans, crumbled fresh cheese, and a warm pickled onion and green chile relish with oregano. Served with a quick roasted tomato sauce for a comforting, authentic homemade dish.
Ingredients
- 240 g white corn masa harina (for the dough of the pupusas)
- 360 ml warm water (approx., ajustar as needed the dough)
- 6 g salt (divided entre dough, relleno and sauce)
- 240 g cooked ayocote beans (escurridos)
- 140 g fresh cheese (desmoronado)
- 150 g white onion (en pluma fina)
- 60 g green chile (without semillas and in strips finas)
- 45 ml white vinegar (for the escabeche tibio)
- 30 ml vegetable oil (divided)
- 1 g dried oregano (for the escabeche)
- 300 g ripe tomatoes (for roasting)
- 6 g garlic (pelados)
- 8 g culantro or fresh cilantro (for terminar the sauce)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. On a hot griddle or skillet, roast the tomatoes and garlic over medium heat for 10 to 12 minutes, turning them until charred in spots and softened. Set aside.
- 2
2. For the warm pickle, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the white onion and green chile, cook for 3 minutes, then add the white vinegar, dried oregano, and 1/4 teaspoon salt. Cook 2 minutes more until the onion is pliable but still slightly crisp. Keep warm.
- 3
3. Place the cooked ayocote beans in a bowl and mash with a fork into a rustic paste. Mix with a pinch of salt. Fold in the crumbled fresh cheese gently to make the filling.
- 4
4. Blend or mash the roasted tomatoes and roasted garlic with 60 ml (1/4 cup) warm water, a pinch of salt, and the culantro or fresh cilantro until you have a slightly rustic sauce. If you want it hot, transfer it to a small saucepan and simmer over low heat for 3 minutes.
- 5
5. In a large bowl, mix the white corn masa harina with the remaining salt. Gradually add 360 ml (1 1/2 cups) warm water and mix until you have a soft, moist, workable dough that does not crack. Let it rest for 5 minutes.
- 6
6. Divide the dough into 8 equal portions. Lightly moisten your hands with warm water. Take one portion, roll it into a ball, then shape it into a small cup. Place 2 to 3 tablespoons of the ayocote and fresh cheese filling in the center, seal carefully, and flatten into a pupusa about 10 cm (4 inches) wide.
- 7
7. Heat a griddle or large skillet over medium heat. Lightly grease with the remaining tablespoon of vegetable oil. Cook the pupusas for 4 to 5 minutes per side until golden with toasted spots and the filling is hot. Keep the cooked pupusas covered with a clean towel.
- 8
8. If desired, keep them warm in a preheated oven at 93 °C / 200 °F for up to 10 minutes.
- 9
9. Serve the pupusas hot with the roasted tomato sauce and the warm pickled onion and green chile spooned on top or on the side.
Chef tips
If the dough cracks while shaping the pupusas, add 1 to 2 extra tablespoons of warm water. For a better seal, keep your hands slightly damp and press gently rather than forcefully.
Substitutions
You can use cooked red beans if ayocote is unavailable, though the flavor will be different. Fresh cheese can be replaced with firm cuajada. If you do not have culantro, use fresh cilantro.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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