Pupusas, if you are not familiar, are a thick griddle cake made from corn masa, originating from El Salvador and Honduras. It's popularity has flourished all across Latin and Central America, becoming one of the most comforting foods in Latin cuisine. In fact, El Salvado has declared the national dish and has a specific day to celebrate it! Translating to "stuffed tortilla", these little cakes are so versatile! Today we are making Pupusas con Queso y Frijoles Refreídos (made plant based of course!). They're so tasty, make sure to give them a try!
Pupusas
- 4 cups masa harina
- 2 1/2 cups warm water
- 1 tsp salt
- 6 ounces vegan mozzarella cubes
- 1 cup refried beans
- Olive oil
Combine the masa harina, water and salt, kneading with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water.
Divide the dough into 2 inch balls. Make a hole in each ball and stuff it with 1 to 2 cubes of mozzarella and about a tablespoon of beans. Pinch the hole close and flatten the dough ball slightly, forming a patty shape. Heat up a comal and lightly brush with olive oil. Cook the pupusas for about 3 minutes until golden brown on one side, then flip and cook for an additional 3 minutes on the other side. Remove from comal and top with shredded lettuce. Serve with your favorite Mexican side dishes and enjoy!
Add comment
Comments