Pupusas de Clifton
6 oz (170 g)
Chorizo, pork
2 tbsp (~25 ml)
Extra virgin olive oil
1
Medium white onion, finely diced
3
Garlic cloves, finely diced
3
Jalapeno or serrano peppers, finely diced
1 can (15.5 oz)
Black beans, drained
4 cups (456 g)
Masarepa, white corn meal
3 1/4 cups (768 ml)
Water
4 tsp (20 g)
Kosher salt
8 oz (220 g)
Oxaca cheese, grated
Instructions
1.
Heat the olive oil in medium saute pan over medium heat and cook the chorizo until desired doneness.
2.
Add the peppers, onion to the pan until soft. Once soft add the garlic and cook for one minute. Add the chorizo and the beans. Mash the mixture slightly to break up the beans Let cool.
3.
Once cool, add the cheese to the mixture and refrigerate.
4.
Warm the water in the microwave until almost boiling.
5.
Add the masarepa to a large mixing bowl and add the water and salt, stir to combine.
6.
Let the dough mixture rest for 10 minutes.
7.
Once the dough is well rested, roll all dough into roughly golf ball sized portions.
8.
Flatten each dough ball to form a 1/4 inch thick patty. Place 1-2 tablespoons of the meat/cheese/bean mixture in the center. Flatten once again to make a thick tortilla.
8.
Heat the vegetable oil in a pan to high heat. Cook the pupusas 2-3 minutes per side, until they turn golden brown. Serve immediately.