Salvadoran Cheese & Bean Papusas With Curtido

TO MAKE THE QUICK MASA DOUGH

Step 1: In a mixing bowl, combine masa harina, flour, baking powder, and salt and whisk to incorporate. Drizzle lard evenly over dry ingredients and whisk again util mixture forms pea-sized balls.

Step 2: Scrape dough from whisk. Add water and, using a wooden spoon, mix to thoroughly combine. Scrape dough from spoon and, using your hands, knead dough briefly, just until it comes together in a smooth ball, about 2 minutes.

Step 3: Cover bowl with a towel and let rest for 15 minutes before proceeding.

TO MAKE THE PERFECT REFRIED BEANS

Step 4: In a large pot, cover the beans with cold water by at least 2 inches.

Step 5: Add herb sprigs, the whole onion half, and garlic cloves and bring to a boil over high heat. Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours. Season with salt. Drain beans, reserving bean-cooking liquid. You should have about 3 cups of cooked beans; if you have more, measure out 3 cups of beans and reserve the rest for another use.

Step 6: Discard herb sprigs, onion, and garlic.

Step 7: In a large skillet, heat lard, bacon drippings, or oil until shimmering, or butter until foaming, over medium-high heat.

Step 8: Add minced onion and cook, stirring occasionally, until translucent and lightly golden, about 7 minutes.

Step 9: Stir in beans and cook for 2 minutes. Add 1 cup of reserved bean-cooking liquid. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to make a smoother purée.

Step 10: Reduce heat to medium and cook, stirring, until desired consistency is reached; if refried beans are too dry, add more bean-cooking liquid, 1 tablespoon at a time, as needed. Season with salt.

TO MAKE THE QUICK CURTIDO

Step 11: In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using.

Step 12: In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved.

Step 13: Pour brine over vegetables and toss to combine.

Step 14: Cover and refrigerate for one hour before serving.

NOTE 1: Epazote, a Mexican herb, can be found at Mexican grocers. To add other flavors to the refried beans, try sautéing a pinch of ground cumin or fresh chilis with the minced onion, or puréeing toasted dried chilis into the mixture

PAPUSAS - HOW TO PUT IT ALL TOGETHER

Step 15: With lightly oiled hands, form the dough into 2-3 inch diameter balls.

Step 16: Using your thumb, make an indentation into one of the balls, forming a small cup.

Step 17: Fill the cup with 1-1 1/2 tablespoons of the refried beans and top it with about ½ tablespoon of the shredded cheese.

Step 18: Wrap the dough around the filling to seal it, making sure that the filling does not leak.

Step 19: Pat the dough back and forth between your hands to flatten and form it into a round disk about 1/4-inch thick. Repeat with the remaining dough balls.

Step 20: After all the papusas have been formed, lightly rub them with oil and place them on a heated and previously greased griddle over medium heat.

Step 21: Cook the papusas on each side until golden brown in spots and slightly puffy and cooked through, about 3 – 4 minutes per side.

Step 22: Serve papusas while still warm with a side of the curtido, hot sauce and lime. Make sure to squirt that lime over the papusas while eating them. Enjoy!