4 lb 5 oz of Black beans, canned, low sodium, rinsed and drained
3 Tbsp of Garlic powder
1 ½ cups of *Onion, fresh, mature, roughly chopped
½ cup of *Jalapeno, fresh, seeded and diced
1 tsp of Salt, table
Steps
Place harina de maiz and potato flakes in the mixing bowl of an electric mixer fitted with a paddle attachment.
Pour water over maiz and potato flakes and mix for 2-3 minutes with the paddle attachment until well combined and the dough sticks together.
Add mozzarella cheese, black beans, garlic powder, onion, jalapeno, and salt to the bowl of a food processor and blend until smooth.
Preheat combi oven to 500 °F.
Gather the masa/potato flake mixture and the bean/cheese mixture at the same workstation to start assembling the pupusas.
Spray 5 full-size sheet pans with nonstick spray.
Using a scale, weigh 4 oz of masa dough and use hands to flatten into a pancake by transferring the dough back and forth between flattened hands. Set flattened masa dough aside for use in next step.
Using a scale, weigh 2 oz of the bean/cheese mixture and roll into a ball. Place the ball in the center of the masa dough pancake.
Fold the masa dough pancake over the bean/cheese ball and roll entire mixture into a ball with the masa dough around the outside of the ball and the bean/cheese mixture on the inside.
Use hands to gently flatten the dough ball into a 5-inch pancake by transferring dough back and forth between flattened hands.
Place pupusa on an oiled sheet pan, fitting 12 pupusas per pan.
Repeat steps 7 through 11 until all masa dough and bean/cheese mixture is used.
Spray tops of pupusas with nonstick spray.
Bake pupusas in a combi oven at 500 °F. Combi oven: combination steam/convection at 500 °F for 7 minutes. Remove pan, flip each pupusa over, and cook for an additional 5 minutes. (Cook pupusas to internal temperature of 135 °F for at least 15 seconds.)
Cover sheet pans with foil and hold for hot service at 135 °F until ready to serve.
