• 150g black beans
• 1 chicken thigh
• 2 or 3 cloves of garlic (o garlic cloves)
• 1 onion
• 1 green pepper
• 2 tomatoes
• half a carrot
• 300 g corn flour
• 200 g soft cheese, mozzarella or similar
• 100 g bacon (or pork rind)
• a small piece of cabbage
• 1 lime
• coriander
• salt
• olive oil, sunflower oil or similar

 

First make a paste with the black beans. To do this, wash and soak them in water for 10 to 12 hours.

 

After that time, place the beans and the water in a deep pot on medium-high heat.

When the beans are soft (in an hour aprox.), add some salt. Stir it a few times, remove it from the heat and strain it.

    

Chop half an onion and two garlics, and fry them lightly in a pan with olive oil. When they start to get brown, add the beans with bit of the broth. Smash them until they turn into a creamy paste. If necessary add a little more of broth. Then strain it.

   

Now let’s prepare chicken broth. To do this, wash and chop a tomato, the green pepper, half carrot, 1 or 2 cloves of garlic and half onion. Place them into a deep pot and add the chicken. Cover with water and cook on high heat until it boils. Then low the heat, cover the pot and let it cook for 45 minutes or 1 hour. After this time, strain it and let it cool down.

 

Mix the flour with a cup of chicken broth and salt until it turns into a smooth and non sticky dough. Knead it for 10 minutes. If necessary, add a bit more of flour or broth. Let it rest for half an hour.

   

Meanwhile, grate the cheese. Chop the bacon and fry it in its own fat.

  

Mix the cheese with bacon and beans paste.

     

Make balls with the dough and pass them from one hand to the other to shape the tortillas (it’s easier if you dip your hands in water with some oil). Spread the mix in the center of each tortilla and wrap them to shape small parcels. Remove the excess dough, seal up the balls and smash them (don´t worry if they break a little).

 

Heat up the pan with the remaining oil from having fried the bacon. When it´s very hot, add the pupusas and fry them for 1 to 2 minutes on each side.

   

Now let’s prepare the salad. To do this, cut the cabbage in julienne slices, chop the tomato and some coriander, and squeeze the lime. Mix it and salt it.

Serve pupusas with the salad.

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If there’s a step in this recipe that is not clear or can be improved, please, write a comment.
Thank you