Black Bean and Sweet Potato Pupusas

Make the Refried Black Beans if you prefer to make them from scratch. The recipe link is in the Chef’s Notes.

Make the sweet potato spinach mixture: Add the sweet potatoes and enough water to cover them to a large stovetop pot. Bring to a boil and cook for 8–10 minutes until the potatoes are tender. Meanwhile, place the defrosted spinach in the center of a kitchen towel, cheesecloth, or nut milk bag. Fold up all the corners and twist to form a ball. Squeeze until there is no more liquid and the spinach is dry. This method usually takes 3 or 4 good squeezes to get the moisture out. Add it to a mixing bowl and set aside.

Add the drained, cooled sweet potato and spices to the spinach and mash until everything comes together. Chunks of potatoes should remain for some texture.

Make the masa harina dough: To a mixing bowl add masa harina and warm water. The temperature of the water affects how well the dough reacts. If the water is too hot, it will seize the dough, making it difficult to shape. The water should be warm to the touch but not hot.

Slowly add the water to the flour. I suggest starting with half of the water and mixing it until the dough starts to form. Keep adding water until a solid dough forms that is moist but not sticky. Once the flour and water are fully incorporated, you should have a firm but soft dough. If your dough is still crumbly, add 1 tablespoon of warm water at a time. Likewise, if your dough is too wet and you cannot roll it in your hands with little to no residue, add 1 tablespoon of flour until the desired consistency is reached. Cover with a damp towel and rest for 10 minutes.

As the dough rests, mix the cooled refried beans and sweet potato mixture until well combined. Taste for seasoning and adjust to your liking.

Assemble your pupusas station. To make the stuffing process most efficient, you will need parchment or wax paper for pressing (optional), a parchment-lined baking tray, a damp towel large enough to cover the tray, a skillet for browning, and optional avocado oil. Have your dough and your filling mixture ready. If you prepared the filling ahead of time, there is no need to bring it to room temperature. The colder the filling, the easier it is to use for stuffing. You will need to work quickly to prevent the dough from drying out. Always keep the dough covered with a damp towel until you are ready to make your next pupusa.

Uncover the masa harina and scoop about ¼ cup of the dough into your hands. Shape the dough into a smooth ball. If the dough is tacky and sticking to your hands, lightly sprinkle your hands with water until the dough is no longer sticky and the ball is smooth on all sides. Once you have your dough ball, there are two ways you can stuff the masa harina.

First method: Make an indentation directly in the center of the dough with your finger while holding the dough in the palm of your hand. Do not press straight through to the other side, but go deep enough to make a cavity. Once you have a small hole, use your thumb and index finger (thumb on the inside of the cavity and index finger on the outside) to gently press the dough, creating a well in the center. Keep pressing until there is a wall of equal thickness all the way around and enough depth and width to fill the center of the cavity with 1 tablespoon of the bean and potato mixture.