GUATEMALA: Pork and Bean Pupusas

While pupusas, stuffed cornmeal patties, are eaten throughout Central and South America, I was looking for Guatemalans recipes, so focused on the techniques and fillings native to that country. That being noted, I did not prepare the pork from scratch — as would be typical — rather used store-bought carnitas. The filling came together a snap, and the dough was simple to create and use. In all this took about 15 minutes of active cooking. Next time I will aim to make the pupusas a tad thinner and brown them more thoroughly, but they were delicious even with my mediocre attempt. This was a new take on flavors my family knows and loves!

I garnished the patties with some chopped cabbage I mixed with pickled jalapeños and their brine, homemade guacamole, store-bought salsa, and a few slices of serrano peppers.

Guatemalan Pork and Bean Pupusas

Filling

1 cup canned refried beans

½ cup store-bought salsa

1 cup crumbled Guatemalan or Mexican queso fresco or shredded Mexican cheese blend

6 ounces cooked and shredded pork carnitas (I used the vacuum sealed, refrigerated carnitas form Trader Joe's, warmed slightly and shredded), pulled pork, or shredded poultry

Dough

1½ cups masa harina

¾ cup white rice flour

¾ teaspoon salt

1. Place beans and salsa in a small food processor. Purée until smooth. Place in a medium bowl and stir in the cheese and meat.

2. In a large bowl, mix masa and rice flour with the salt. Add 1½ cups warm water. Stir together, then knead into a ball. If dry or crumbly, add more water, 1-2 tablespoons at a time and kneading after each addition, until you have a smooth and moist (slightly sticky) dough.

3. Divide the dough into 12 round balls, about the size of golf balls. (I halved the dough, halved each half, then divided the quarters into thirds.)

4. To make the pupusas, take a ball and press it into flat disk slightly bigger than your palm. If it's easier, you can do this on a sheet of wax or parchment paper. Add a heaping tablespoon of filling to the center of the disk. Pinch the edges of the dough together to form a rough ball around the filling. Roll it into a smooth ball, then flatten back into a disk shape, about 1/2 inch thick. If the dough cracks, try to push the edges together and reseal with dampened fingers. Repeat with remaining dough balls and filling.

5. Lightly coat a non-stick griddle or pan with olive oil and cook the pupusas on medium-high heat until each side is golden brown, about 3 -5 minutes on each side.

6. Serve with sliced cabbage, guacamole, and salsa.

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FUN FACTS:

• Guatemala is the birthplace of chocolate! Ancient Mayans are credited with creating the first chocolate bar.

• In 1998 Hurricane Mitch unearth a jade mine roughly the size of Rhode Island in Guatemala.

• Guatemalans fly kites to honor their dead. On All Saints Day, November 1, people decorate the graves of their loved ones, then fly massive, decorated kites.