Pupusa [El Salvador]

Ingredients :

1 recipe masa dough

1 recipe Perfect Refried Beans, cooled

2 cups shredded queso Oaxaca or mozzarella

Vegetable oil, for frying

1 recipe quick curtido

Hot sauce and lime wedges, for serving (optional)

Steps :

§    Using wet hands, roll masa dough into 15 golf-ball-sized balls.

§    Place balls on a baking sheet and cover with a moist towel.

§    Working with one ball at a time, use your thumb to press a deep indent into the ball, then use your hands to work it into a small "bowl" with a ¼ -inch-thick edge.

§    Place about 1 heaping tablespoon refried beans into the bottom of the "bowl," then top with about 1 heaping tablespoon shredded cheese.

§    Using moist fingers, carefully bring dough edge together, enclosing the filling within, and press to seal.

§    Roll the ball in your hands to return it to a uniform ball shape.

§    Carefully pat pupusa down into a flat round about 4 inches wide and about ¾ inch thick; if edges crack, run a wet finger around them to smooth them.

§    Place pupusas on a baking sheet and keep covered with a towel as you work.

§    Repeat with remaining masa balls and fillings.

§    Lightly coat a large cast iron skillet with oil and heat over medium heat until shimmering.

§    Working in batches, add pupusas and fry, turning once, until well-browned and crisp, about 4 minutes per side.

§    Drain pupusas on a paper towel-lined plate, than transfer them to plates and top with curtido.

§    Serve with hot sauce and lime wedges, if desired.