- 1 lb cornmeal (Harina de Maiz)
- 2 cups of water
- 1 lb refried beans
- 1 14oz package Tropical Queso Fresco CentroAmericano, crumbled
- ¼ cup vegetable oil
- Tropical Crema Centroamericana
Heat a non stick skillet to medium-high heat. Mix the water and the cornmeal together until it forms a dough. Separately, mix the beans and the cheese together until they are well mixed. Take about ½ cup of the dough and roll it into a ball, then flatten it with your hand to make a thick tortilla. Put some of the filling in the center and then encircle the filling with the dough, forming another small ball. Then again, flatten the ball so you have a slightly thick tortilla (about ¼”thick) with the filling.
Brush each side of the pupusa with some vegetable oil. Cook about two minutes on each side or until both sides are a golden brown. Repeat the process until the dough is finished.
Serving Suggestion: Traditionally, pupusas are served with Crema Centroamericana, El Salvadorian curtido (coleslaw) and salsa roja (red sauce).