Pupusas are a traditional El Salvadorean stuffed masa flatbread dish. You basically make a masa mixture , roll it into a ball, flatten and pan fry.
I usually stuff mine with: Daiya, blackbeans, mushrooms, onions and “chicken”. Served with curtido, a cabbage relish, homemade salsa and avocado, this dish is perfect for a quick summer meal!
Enough people commented asking for the recipe so here it is.
You can purchase prepared masa but it often has animal lard in it, so we make our own. You can buy masa harina or masa flour, which is traditional corn flour used in many Mexican and Central American dishes. To make the dough, you combine masa flour with liquid – 1 unit flour to 1/2 unit liquid. Here’s how we made our masa dough:
1 cup masa harina
1/2 cup vegetable broth
Spices – we used chopped canned green chilies, salt, pepper, and a touch of soy sauce.
Most recipes call for vegetable shortening or margarine, but we didn’t use any. I’m sure that would taste really good but to lower the fat content of your masa, remember that you can just leave it out. Your masa dough should be easily workable, not sticky nor floury. Add more flour or liquid if necessary. You should easily be able to work it with your hands.
There are lots of other masa dough recipes online – here’s another one. Keep in mind that you don’t need much if you’re just making a small meal, but masa freezes really well and can be used anytime for a number of dishes.
I used black beans, fake chicken and Daiya vegan cheese. We got the fake chicken from T&T Supermarket, a local Asian grocer that carries vegetarian meat products. You could also use prepared TVP or any other faux meat, tofu, or tempeh. I used cheddar flavour Daiya. For other ideas for fillings, check out this VeganCooking post.
1/2 can black beans
1/2 small onion, chopped
1 clove garlic, minced
1 tbsp vegetable oil
Spices – cumin, chipotle or whatever you have on hand
Heat the oil in a small saucepan or skillet on medium heat. Add onion and garlic; saute in oil until soft. Add beans and spices. Stir often over medium heat until the beans are soft and have absorbed the flavours.
To make pupusas, roll a ball of masa about the size of your palm or smaller. Make a well in the ball by pressing your thumb into it; put a spoonful of filling in. Close the ball and then flatten it.
I lightly pan-fried the pupusas, but I’ve seen them deep-fried as well. As soon as your masa dough turns golden on both sides you are ready to eat them.
Serve topped with salsa, fresh avocado, cabbage, or whatever you like.