Spicy Tomato Sauce
- 1 In a small pot over medium-high heat, soften the onions and garlic in the oil. Season with salt and pepper. Set aside ¼ cup (60 ml) of the onion mixture.
- 2 In a blender, purée the remaining onions with the tomatoes, broth and spices until smooth. Pour back into the pot. Bring to a boil. Simmer for 5 minutes or until the sauce thickens slightly. Adjust the seasoning. Let cool.
Dough and Filling
- In a bowl, combine the corn flour, water and salt with a wooden spoon until smooth. On a work surface, knead the dough for 2 minutes. Cover and let rest for 15 minutes.
- Meanwhile, in a large bowl, combine the reserved onions with the jalapeño, green onions, beans and cheese. Season with salt and pepper.
- Divide the dough into 16 equal pieces. With lightly oiled hands (see Chef’s tip), form each piece of dough into a 4-inch (10 cm) circle. Place about 3 tbsp of the filling at the centre of each dough circle. Gather the dough into little packets to seal in the filling. Flatten the packets between your hands, passing the dough from one hand to the other, until each one forms a 4-inch (10 cm) circle. Freeze at this point, if desired (see Chef’s tip).
- In a large non-stick skillet over medium-high heat, cook 4 pupusas at a time in 2 tbsp (30 ml) of the oil for 5 to 7 minutes on each side or until nicely browned. Place on a baking sheet lined with paper towels. Keep warm. Serve with the spicy tomato sauce.
Chef’s tip
Don’t hesitate to oil your hands before shaping each papusa. This will help you better handle the dough without breaking it.
Once the raw papusas are frozen, transfer them to an airtight freezer bag. They will keep in the freezer for 3 months. Let the papusas thaw completely before cooking them.