Pupusas

Pupusas, the national cuisine of El Salvador, are pancakes loaded with a variety of meats, loroco, a slaw made of vegetables, and cheese. Due to its position in the list of Los Angeles street foods, it has attracted a large following on the city's streets. The dish, which is prepared over hot coals, evokes memories of the beaches in El Salvador thanks to the rich flavors of the meat that are seasoned with cheese sauces and herbs. When paired with the moist and creamy stuffing of the cake, the charred beef from the grill has a deep and complex flavor. To satisfy your hunger, visit one of the many pupuseria that LA has to offer. It is one of the best street foods in Los Angeles to enjoy.

Ingredients:

• ¼ cup plus ⅓ cup vegetable oil, divided
• ½ medium white onion, halved, broken up into individual layers (petals)
• 115-ounce can Central American red beans or red kidney beans
• Kosher salt
• 3 cups instant corn masa flour (such as Maseca Instant Corn Masa Mix)
• 4 ounces grated queso Oaxaca or salted mozzarella (preferably Polly-o; about 1 cup)

Steps:

1. Heat ¼ cup oil in a large skillet over medium-high. Cook onion, tossing occasionally, until pieces are charred on all sides, 10–12 minutes (oil will smoke and onion will pop, so be careful). Don’t stop cooking at “browned,” they need to go further.
2. Transfer onion to a blender, reserving oil in pan. Add beans and their liquid to blender and purée, gradually adding ¼ cup warm water if mixture is too thick and blender is struggling, until smooth.
3. Heat onion oil over medium. Transfer bean mixture to skillet and cook, stirring and scraping bottom of pan occasionally, until mixture is the consistency of thick Greek yogurt, 5–10 minutes; season with salt. Let cool (refried beans will thicken as they sit, and that’s exactly what you want); set aside.
4. Using a stand mixer fitted with the paddle attachment, beat masa flour, 3 tsp. salt, and 2⅔ cups hot water on medium speed until dough is very thick and sticky (alternatively, mix in a large bowl about 1 minute). Let rest, uncovered, 15 minutes.
5. Meanwhile, mix cheese and bean mixture in a medium bowl.
6. Combine remaining ⅓ cup oil and 1 cup warm water in a medium bowl. Dip both hands in this mixture and rub your hands together to coat. This will prevent dough from sticking to your hands, and will hydrate dough as you assemble.
7. Divide dough into 12 balls (about ¼ cup each), keeping them covered with a damp towel so they don’t dry out. With 1 ball in the palm of your hand, use your thumb of the opposite hand to create an indentation in the center. Pinch sides to create a well for the filling (it should look like half of a coconut shell). Fill hole with 2 Tbsp. bean mixture. Pinch dough around filling to enclose (it’s okay if some is poking out), then gently flatten to a 4½–5" disk, dipping your hands in oil-water as needed. Repeat with remaining dough and bean mixture (you may have some filling left over).
8. Cook pupusa in a large cast-iron skillet or griddle over medium heat until center slightly puffs up and pupusa is browned in spots, 3–4 minutes per side. If filling leaks out, simply scrape off pan after pupusa has cooked.
9. Serve with cabbage relish and salsa roja alongside.