Homemade Douban with Bean Paste+Video
Homemade Douban with Bean Paste+Video
Savoury corn pie from El Salvador. These pupusas are full of cheese bean mixture, very delicious and easy to make!
This simple appetizer goes perfectly with our homemade salsa. Serve with some Spanish rice or bean paste for full spread!
What is pupsa?
Similar to “arepas” in Venezuela or “gorditas” in Mexico, pupusa is a traditional Salvadoran dish.
It is made from thick tortillas, usually stuffed with delicious fillings. For this recipe, we fill our corn cake with a mixture of cheese and beans, mix in a blender, and cook on the stove.
Pupusas is an interesting recipe, if you have never made it before, you can try it. You can even involve your children in cooking! They will like to make pupusa dough and shape them into tortillas. When friends and family come over, we like to make pupusas for appetizers. This is the perfect snack for dipping salsa and snacks before dinner.
These ingredients
This recipe has two parts. Dough and fillings. For dough, you will need:
- Instant corn flour
- Salt
- Hot water
For the bean and cheese mixture, you will need:
- Vegetable oil
- White onion
- A jar of kidney beans
- Salt
- Grated queso Oaxaca or mozzarella cheese
How to make pupae
hot. To make the filling, heat oil in a large saucepan over medium heat. Add the onion layer to the frying pan and cook, turning frequently until it turns black on all sides.
mix. Remove from the heat, scoop the onion out of the pan and put it in a blender or food processor, keeping the oil. Add the red beans and bean liquid to the blender and blend until smooth.
Bold. Pour the bean mixture back into the frying pan with the oil. Cook over medium heat, stirring often, until thickened. Stir in the salt and adjust the seasoning according to taste. Let the beans cool while making the dough.
corn cake. In a large bowl or the bowl of a stand mixer, whisk together cornmeal, salt, and hot water until the dough becomes thick and sticky. Let it rest for 15 minutes. Scoop the dough into 12 balls of the same size, each about 1/4 cup (I use an ice cream scoop to make things easier). Cover the balls with a wet towel so that they will not dry out when the pupusas are assembled. Stir the cheese into the cooled beans.
gather. To assemble pupusas, flatten a dough ball in your hand (if you want, you can spray your hands with cooking spray to prevent the dough from sticking). Pinch the sides of the dough to form a cup shape. Pour 2 tablespoons of the bean mixture into the center of the dough, then fold the edges to completely wrap the beans. Gently flatten the dough into a 4-5 inch disc. Repeat with the remaining dough balls.
Cook. Heat a large frying pan or roasting pan over medium heat. Boil the pupusas for 3-4 minutes on each side, until the center swells slightly and brown spots on the sides. Serve hot.
notes: These are a bit tricky to make, but once I mastered the trick to stuffing balls of Martha dough with beans, they were easy. I used Massa Flour, which I can easily find in the grocery stores along the Mexican aisles. I have also seen it at Target and Walmart.
Test dough: It is important to get the right amount of moisture in the dough. Test a piece of dough the size of a golf ball. Flatten between the palms, and if the edges are cracked or broken, add a little more water. If the dough feels sticky, add a little more corn flour.
Recipe tips
- Dip the dough into a bowl of warm water and a little cooking oil to prevent the dough from sticking to your hands
- Served with cabbage sauce and roja hot sauce
- Make sure you are using corn flour, not corn flour.
Store + change
How to store it?
- pregnancy: You can make these in advance, and then put them in the refrigerator to make later. Once you have assembled the pupusas, place them on the baking sheet. Frozen until solid, then transfer them to a freezer-safe container. They can be stored in the refrigerator for up to 3 months. Frying: Defrost and cook according to recipe instructions.
- Leftover dough: The remaining dough can be stored in the refrigerator for 1-2 days, or in the refrigerator for up to 3 months. Be sure to store it in a sealed, freezer-safe jar. Allow the dough to warm to room temperature before forming. If the dough looks a little dry, add some warm water.
- Cooked pupae: Store in an airtight container in the refrigerator for 3-4 days or in the refrigerator for 1-2 months. Thaw before reheating. Reheat in the frying pan for 1-2 minutes on each side or until hot.
Variety: We filled our pupusas with a delicious bean and cheese mixture. You can also use ground beef/ground beef or even vegetables. The remaining meat is the perfect filling.
More recipes like this:
Preparation time 45 minutes
Cooking time 15 minutes
Total time 1 hour
12 servings
Calories 220 kcal
Author Little Luna
Filling:
- 1/4 cup vegetable oil
- 1/2 white onion cut in half and layered
- 1 15-ounce can Central American red beans or red kidney beans
- 1/2 teaspoon salt
- 4 ounces grated queso Oaxaca or mozzarella cheese
Dough:
- 3 cups instant corn flour
- 2 teaspoons salt
- 2 2/3 cups hot water
-
To make the filling, heat oil in a large saucepan over medium heat. Add the onion layer to the frying pan and cook, turning frequently until it turns black on all sides. Remove from the heat, scoop the onion out of the pan and put it in a blender or food processor, keeping the oil.
-
Add the red beans and bean liquid to the blender and blend until smooth. Pour the bean mixture back into the frying pan with the oil. Cook over medium heat, stirring often, until thickened. Stir in the salt and adjust the seasoning according to taste. Let the beans cool while making the dough.
-
In a large bowl or the bowl of a stand mixer, whisk together cornmeal, salt, and hot water until the dough becomes thick and sticky. Rest for 15 minutes.
-
Scoop the dough into 12 balls of the same size, each about 1/4 cup (I use an ice cream scoop to make things easier). Cover the balls with a wet towel so that they will not dry out when the pupusas are assembled. Stir the cheese into the cooled beans.
-
To assemble pupusas, flatten a dough ball in your hand (if you want, you can spray your hands with cooking spray to prevent the dough from sticking). Pinch the sides of the dough to form a cup shape. Pour 2 tablespoons of the bean mixture into the center of the dough, then fold the edges to completely wrap the beans. Gently flatten the dough into a 4-5 inch disc. Repeat with the remaining dough balls.
-
Heat a large frying pan or roasting pan over medium heat. Boil the pupusas for 3-4 minutes on each side, until the center swells slightly and brown spots on the sides. Serve hot.
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