Pupusas are one of my favorite things to eat and cook–they’re basically thick corn tortillas stuffed and grilled. For a relatively quickish dinner, I skip the fancy variations and just stick with an easy bean and cheeze. If you’ve never made ‘em before, here’s a pupusa picture tutorial to help you over the learning curve.
Makes about 6 pupusas
For the Filling:
Grate some vegan cheeze that melts, I prefer Follow Your Heart, but Daiya is also great in these.
Then make some beans:
These beans are super flexible and so easy to make. Use ‘em for nachos, soft tacos, pupusas, tamales, rice bowls, taquitos (fill some corn tortillas with ‘em, secure with toothpicks and then fry) and quesadillas (smush some between two brown rice tortillas, coat the tortillas lightly with oil, then grill in a little bit of oil on each side, until crispy and brown.
1 1/2 cups of cooked pinto beans or 1 15oz can, rinsed and drained
1-2 cloves garlic
salt to taste
3/4 cup veggie broth
1/4 cup pickled jalapenos (sliced from a jar or can)
1 tablespoon extra virgin olive oil (optional)
In a medium saucepan over medium heat, combine everything except the salt. Bring to a boil, reduce heat and simmer gently for 5-6 minutes.
Drain lightly (reserve a few tablespoons of the broth)and puree until mostly smooth using an immersion blender or food processor.
Mix in optional olive oil and season to taste with salt.
Next make the Tortilla Dough (Masa):
I tried to make pupusas for a long time and never could get them to form right because I wasn’t using enough water. It is really important to keep the dough wet. Terry Romero helped me figure this out in her amazing Viva Vegan book. I like to use the tiniest bit more water than she recommends, and form them a bit non-traditionally–but it works (check out the pics in the tutorial to see what I mean).
2 cups Masa Harina
1 3/4 cups warm water, plus an extra tablespoon
1/4 teaspoon salt
Mix together the masa harina, water and salt. Cover and let sit while you grate your vegan cheeze.