Ingredients
Scale
- 1/3 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 1/3 cup PLUS 1 teaspoon cider vinegar, divided
- 1/4 teaspoon salt
- 1 teaspoon light brown sugar
- 1/4 teaspoon red pepper flakes
- 1/2 small head purple cabbage, finely shredded
- 2 large carrots, peeled and grated
- 1 small white onion, divided
- 4 plum tomatoes (about 12 oz.)
- 1 small clove garlic, peeled
- 4 finely chopped serrano chiles, stemmed, seeded if desired
- 1/3 cup cilantro
- 1 1/2 teaspoon. Knorr® Chicken flavor Bouillon, divided
- 5 teaspoons oil, divided
- 1 1/2 cups cooked no salt added pinto beans, mashed
- 1 1/2 cups part-skim mozzarella cheese, shredded
- 4 cups masa harina
Instructions
- ¡ For Curtido, combine Hellmann’s® or Best Foods® Real Mayonnaise, 1/3 cup cider vinegar, salt, sugar and red pepper flakes in large bowl. Add cabbage and carrots. Finely slice 1/2 of the white onion and stir into cabbage and carrots; refrigerate until ready to use.
- ¡ For Salsa, pulse remaining 1/2 of the white onion, roughly chopped, plum tomatoes, garlic, chilis, cilantro, 1/2 cup water and 1/2 teaspoon Knorr® Chicken flavor Bouillon and remaining 1 teaspoon of vinegar in blender until smooth.
- Heat 1 tablespoon oil in medium skillet over medium high heat. Carefully pour contents of blender into skillet and bring to a boil. Cook until reduced by half, about 10 minutes. Cool to room temperature before serving.
- For refried beans, heat 1 teaspoon oil in medium skillet and cook yellow onion, stirring occasionally, until golden, about 5 minutes. Transfer to blender, reserve skillet.
- Season beans with 1/2 teaspoon Bouillon and keep warm.
- For pupusas, combine masa, remaining 1/2 teaspoon Bouillon and 3-1/2 cups water in large bowl to form a slightly sticky dough, adding more water, little at a time, if needed. Cover and let rest 10 minutes before forming pupusas.
- Divide dough into 20 egg-size balls, cover with a damp towel. Form each ball into a deep bowl shape, fill with 1 to 2 tablespoons cheese, pressing into side of dough, then top with 1/2 tablespoon bean mixture. Bring edges together to seal. Gently pat and squeeze ball to form a flat disk, about 4-in.; repeat.
- Heat skillet over medium high heat. Lightly brush with 1 to 2 teaspoons oil. Cook pupusas in batches, until golden, with slightly darker spots, about 6 minutes, turning once. Serve with Curtido, Salsa and cilantro.