Pupusa ‘Corn Beef Hash’ With Tres Queso, Charro Beans, Chili Crisp, and Crispy Beef


Makes 1


Recipe Preparation

(Corn Beef Hash Pupusa):

  1. Prep and weigh all ingredients.
  2. In a mixing bowl mix the Mexican cheese blend with the chihuahua cheese, and set aside till use.
  3. In another mixing bowl, add the masa flour, water, tres queso, and corn beef hash. Mix well, folding the dough mixture till everything is incorporated. The dough should be pliable, if it seems on the dry side, add a touch more water and fold again.
  4. Make 3oz balls with the dough, rolling them so that they are smooth. Cover them with plastic wrap, or a damp towel as you are working more dough balls. This will prevent them from drying out.
  5. Using a lined tortilla press or the back of a dinner plate. Press down the masa ball to achieve what looks like a flour tortilla. Store covered masa shells in the fridge, till you are ready to Cook.

Charro Beans

  1. Place the Charro beans in a medium-sized pot, and turn the cooking range on medium heat.
  2. Add the cooked bacon, and sliced jalapeno to the mixture and stir. Once the beans come to a simmer, turn off the heat and set the beans aside till you are ready to use.

Crispy Beef

  1. Place the canola oil In a small nonreactive pan, and turn to medium heat.
  2. Pick apart the beef, and place the beef in the pan. Now turn up the heat, and stir occasionally.
  3. Watching the beef dehydrate in the oil, it will turn a dark brown and you want it to resemble almost a string consistency.
  4. Strain the beef and discard the oil. Place the beef on some paper towels and sprinkle with salt, transfer to a deli container and set aside till use.


  1. Pick the cilantro leaves off of the steams, and transfer them to a deli container till use.
  2. Transfer the Mexican Crema to a squeeze bottle. Set aside till use.

Cooking and Plating

  1. In a non-stick saute pan, add a touch of canola oil, and set the cooking range to medium heat.
  2. Once the pan is hot add the pupusa to the pan, once the bottom of the pupusa is getting brown and crispy flip it with a spatula and do the same as above.
  3. Choose a plate of your choice, and place the cooked pupusa in the middle of the plate.
  4. Place a spoonful of the hot charros beans on top of the pupusa.
  5. Next squeeze the Mexican crema over the top of the pupusa from end to end.
  6. Next sprinkle the cotija cheese over the entire dish.
  7. With a teaspoon drizzle the chili crisp over the pupusa.
  8. Garnish the pupusa with some cilantro leaves.

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