dawn_mo
Well-known member
I have used black beans, green chile chicken, red chile chicken, and I am going to use red chile pork (my tamale recipe). The remark about it being the consistency of fresh play dough is right on the mark. If it is too dry, it will crack apart. There are delish!
* Exported from MasterCook *
Black Bean and Cheese Pupusas
Recipe By : not sure where I found this
Serving Size : 0 Preparation Time :0:00
Categories : appetizers Beans
Mexican
Amount Measure Ingredient -- Preparation Method
Masa:1 cup masa harina (Maseca or MasaRica)
1 cup water
1/2 tsp. salt
Filling:
1 can black beans -- (15 oz) drained and rinsed
1 Tbs. tomatillo salsa -- (1 to 2)
1/3 cup chopped sweet onion
vegetable oil
salt and pepper to taste
1/3 cup mild white cheese (Monterrey jack -- fresh asiago,farmer's cheese, or mozzarella)
Begin by making the filling.
Saute the onion in oil with salt and pepper.
Add the drained and rinsed beans.
Add the tomatillo salsa. Put the bean mixture into a food processor or mash by hand. Add the cheese. Start making the dough.
Mix the masa harina, salt, and water in a deep bowl with your hands. It will seem way too watery at first, but as you continue to mix, the water will be absorbed. You want the consistency of the dough to be soft, moist, and workable. Think of a fresh canister of play dough. It will be a little less rubbery than that.
Take a handful of the dough and make a ball between your palms. Mold the ball into the shape of a little bowl. This particular ball of dough was the perfect consistency. Your dough is too dry if the edges crack.
Put some bean and cheese filling into that little bowl, leaving enough room at the top so that you can bring the edges up and have the filling completely contained inside the dough.
Begin passing the dough from hand to hand, flattening it a little with each pass from left to right. If you see the edges begin to crack, as mine did, moisten your hand with just a little bit of water and pat the dough more to moisten it just slightly. When your dough is the right consistency, pat into a pancake shape. When all your pupusa patties are ready, heat a heavy, wide-bottomed or flat skillet until hot. Brush the pupusas with oil and cook them on each side 4-5 minutes until they turn golden-brown. The outside should be firm.
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* Exported from MasterCook *
Black Bean and Cheese Pupusas
Recipe By : not sure where I found this
Serving Size : 0 Preparation Time :0:00
Categories : appetizers Beans
Mexican
Amount Measure Ingredient -- Preparation Method
Masa:1 cup masa harina (Maseca or MasaRica)
1 cup water
1/2 tsp. salt
Filling:
1 can black beans -- (15 oz) drained and rinsed
1 Tbs. tomatillo salsa -- (1 to 2)
1/3 cup chopped sweet onion
vegetable oil
salt and pepper to taste
1/3 cup mild white cheese (Monterrey jack -- fresh asiago,farmer's cheese, or mozzarella)
Begin by making the filling.
Saute the onion in oil with salt and pepper.
Add the drained and rinsed beans.
Add the tomatillo salsa. Put the bean mixture into a food processor or mash by hand. Add the cheese. Start making the dough.
Mix the masa harina, salt, and water in a deep bowl with your hands. It will seem way too watery at first, but as you continue to mix, the water will be absorbed. You want the consistency of the dough to be soft, moist, and workable. Think of a fresh canister of play dough. It will be a little less rubbery than that.
Take a handful of the dough and make a ball between your palms. Mold the ball into the shape of a little bowl. This particular ball of dough was the perfect consistency. Your dough is too dry if the edges crack.
Put some bean and cheese filling into that little bowl, leaving enough room at the top so that you can bring the edges up and have the filling completely contained inside the dough.
Begin passing the dough from hand to hand, flattening it a little with each pass from left to right. If you see the edges begin to crack, as mine did, moisten your hand with just a little bit of water and pat the dough more to moisten it just slightly. When your dough is the right consistency, pat into a pancake shape. When all your pupusa patties are ready, heat a heavy, wide-bottomed or flat skillet until hot. Brush the pupusas with oil and cook them on each side 4-5 minutes until they turn golden-brown. The outside should be firm.
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