Directions:

• In a large mixing bowl, combine 560g of masa harina (about 6 cups), 850-880g warm water (about 4 cups), 1 ½ tsp salt, and 2 tbsp oil and stir to combine.

• Knead for 3-4 minutes so everything comes together and then let dough rest for 30 minutes, covered or placed in a zip top bag.

  

• While dough is resting, finely chop 2 shallots and 2-3 cloves garlic.

• Drain 1 15oz can of black beans.

• Place a pan over medium high heat and drizzle in 1 tbsp of oil. Once hot, toss in the minced shallot and garlic and sauté for 2-3 minutes. Once the shallots start to become translucent around the edges toss in 1 tsp ground cumin and 1 tsp ground coriander. Sauté for another minute. Then pour in the drained beans. Sauté for another minute and sprinkle in 1 tsp salt. Less if you are using salted beans. Taste for seasoning as some more salt or spices may be preferred.

• Once beans are warmed through, mash the beans, pour in about a tsp or 2 more oil, and then continue cook and mashing until the beans are to the consistency you’d like. We like to leave a little texture to the beans instead of over mashing them.

• Pull from heat and stir in 1-2 cups of grated cheese. Stir to combine and then set aside while you make your dough balls.

  

• After the 30 minute rest, cut the dough into 12-14 pieces and roll those out into a round disk, but leave the middle thicker than the outsides. The round should be about the size of your hand, but still visibly see the upper knuckles of your fingers.

  

• Fill with a tbsp or so of your filling

  

• Once filling is in the dough disk, fold the thinner outer edges over the filling and close to form the pupusa. You may find it easier to pick up with dough disk and shape the dough around the filling while holding it in one hand and shaping/pinching with the other hand.

• Once in a ball, gently flatten the dough out into a disk again but make sure to not tear the seams or to push the filling out.

  

• Place you pan back over medium heat and drizzle in 1-2 tbsp of oil. Once hot, lay your pupusas in the oil and fry over medium low heat for 5 minutes per side.

• Serve hot and with a lime wedge and some shredded cabbage if you’d like

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