Make pupusa dough with a simple mixture of masa harina corn flour kosher salt and warm water. Add 3-4 pupupas to the skillet and cook for 3-4 minutes or until golden brown and then flip and cook another 3-4 minutes or until golden brown.
Heat a cast iron skillet over medium heat with a slash of oil.
Pupusa recipe. Heat a large skillet over medium heat and brush with some canola oil. These homemade pupusas are a classic Salvadoran recipe stuffed with black beans and vegan cheese and topped with curtido and salsa roja. Scoop about a tablespoon of the beans and place in the center of the masa disc followed by a sprinkle of cheese.
Taste and adjust for salt. Flip and cook on the other side for 35. Mix for about 5.
Once the oil is hot add the pupusa. When the oil is hot place the pupusas into the pan being careful not to overcrowd the pan. Heat up a skillet over medium heat.
If the edges crack more water is needed. Cook for 4 to 6 minutes per side until browned then transfer to a baking sheet in the oven to keep warm while you continue cooking the remaining pupusas. Dip your hands in a mixture of warm water and a little oil then scoop out a portion of.
Gently bring the edges of the dough up and around the. Add salt oregano and sugar and toss to combine. 2 cups 240g masa harina 34 tsp 3g salt 1.
Theyre vegan gluten free and make a great snack or entree. Serve with some homemade guacamole. Pour boiling water and vinegar over.
Add 1 cup warm water and mix to combine. In a medium bowl add cabbage onion and carrots. Repeat with the remaining pupusas.
Mix the masa and salt together in a medium bowl. Cover and let sit at room temperature while you make the pupusas. Check back in an hour tossing and seasoning as needed.
Add oregano and toss vegetables to ensure everything is coated. Once the edges are smooth form the rest of the dough into a large ball. Cook the pupusa for about 3- 4 minutes then flip it and cook for an additional 3.
Coat the skillet with some oil. Lightly brush the hot pan with the vegetable oil then place 45 pupusas or as many as will fit without touching in the pan and cook for 35 minutes depending on thickness until the bottoms are golden brown. To make the pupusa dough use a stand mixer fitted with the paddle attachment and beat masa flour salt and hot water on medium speed until dough is very thick and sticky.
Add more water as necessary until the dough is wet enough. Test by making a small ball and pressing the ball between your palms. Add the filling.
Add more boiling water as necessary. I dont use a lot of oil just enough to keep the pupusas from sticking. In a large bowl add all vegetables and toss together thoroughly.
Add 1 cup of vinegar and 1 cup of water to the bowl.