Salvadoran corn and roasted squash pupusas stuffed with red beans, fresh cheese, and oregano tomato sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a tray, toss it with 5 ml (1 tsp) vegetable oil and a pinch of salt, and roast for 20 minutes, or until tender and lightly browned.

2. 2

   While the squash roasts, make the bean filling. In a skillet over medium heat, warm 5 ml (1 tsp) vegetable oil. Add half of the chopped onion and half of the minced garlic; cook for 2 to 3 minutes until softened. Add the red beans, cumin, and a pinch of salt. Cook for 4 minutes, mashing until you have a thick paste. Remove from the heat and let cool.

3. 3

   Make the sauce. In a saucepan over medium heat, heat 5 ml (1 tsp) vegetable oil. Add the remaining onion and garlic and cook for 2 minutes. Stir in the tomatoes, dried oregano, sugar, 60 ml (1/4 cup) water, and the remaining salt. Cook for 10 to 12 minutes, stirring, until slightly thickened. Blend if you want a smoother texture and keep warm.

4. 4

   Remove the squash from the oven and mash it into a rustic purée. In a large bowl, combine the masa harina with the squash purée. Gradually add the warm water until a soft dough forms that is moist but not sticky. Knead for 2 minutes until well combined.

5. 5

   Divide the dough into 8 equal portions. Also divide the bean paste and fresh cheese into 8 portions.

6. 6

   With lightly moistened hands, shape one portion of dough into a ball and make a cavity in the center. Fill with one portion of beans and one portion of fresh cheese. Carefully seal the dough and flatten it into a pupusa about 1 cm thick.

7. 7

   Heat a griddle or large skillet over medium heat, about 190 °C / 375 °F surface temperature. Cook the pupusas for 4 to 5 minutes per side until golden, with toasted spots and cooked through in the center.

8. 8

   Serve the pupusas hot with the oregano tomato sauce on top or on the side.