Pupusas with Beans and Cheese

Name: Pupusas with Beans and Cheese
Yield: Serves 4 (makes 8 pupusas)
Cuisine: Central & South American
Ingredients: 2 cups (8 ounces), masa harina; 1 teaspoon, table salt, divided; 2 cups, boiling water, plus extra water as needed; 2 teaspoons, vegetable oil, divided; 1 (15-ounce) can, kidney beans, rinsed; 5 ounces, Monterey Jack cheese, shredded (1¼ cups); 1/2 teaspoon, ground cumin; 1/2 teaspoon, dried oregano; 1/2 teaspoon, table salt; 1/8 teaspoon, cayenne pepper

Main Courses
Central & South American

By Steve Dunn ･ Appears in Cook's Illustrated July/August 2019

These savory stuffed corn cakes have a long history in El Salvador and Honduras. But for a version that even a rookie could pull off, we had to bring in some new techniques.

SERVES 4 (makes 8 pupusas)

TIME 40 minutes

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