Get ready to transport your taste buds straight to El Salvador with these mouthwatering vegan pupusas that pack a serious flavor punch! Imagine biting into a crispy, golden exterior to discover a creamy, spicy filling that will make your heart sing and your hunger dance. These aren't just any ordinary plant-based dish - these are pupusas that prove vegan cuisine can be absolutely irresistible, with a perfect blend of traditional technique and modern plant-based creativity.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Salvadoran
Serves: 6 servings
Ingredients
- 2 cups masa harina
- 1 cup warm water
- 1 cup refried beans
- 1/2 cup vegan cheese shreds
- 1 jalapeno, diced
- Salt to taste
- Oil for cooking
Instructions
- In a large mixing bowl, combine the masa harina and a pinch of salt. Mix well to ensure the salt is evenly distributed.
- Gradually add the warm water to the masa harina while stirring with your hands or a spoon. Continue mixing until the dough comes together and is smooth. If the dough feels too dry, add a little more water, one tablespoon at a time, until the desired consistency is reached.
- Once the dough is ready, cover it with a damp cloth to keep it moist while you prepare the filling.
- In a separate bowl, mix the refried beans, vegan cheese shreds, and diced jalapeno. Stir well until all ingredients are combined. Taste the mixture and add salt as needed.
- Divide the masa dough into 6 equal portions and roll each portion into a ball. Flatten each ball into a disc about 1/2 inch thick in the palm of your hand.
- Place about 2 tablespoons of the bean and cheese filling in the center of each disc. Carefully fold the edges of the disc over the filling, pinching to seal it and form a small ball again. Gently flatten the ball to create a thick tortilla shape, ensuring the filling is enclosed.
- Heat a non-stick skillet or griddle over medium heat and add a little oil to coat the surface.
- Once the skillet is hot, place the pupusas in the pan, cooking in batches if necessary. Cook for about 3-4 minutes on each side, or until golden brown and slightly crispy. You may need to adjust the heat to prevent burning.
- Once cooked, remove the pupusas from the skillet and let them cool slightly on a paper towel-lined plate to absorb any excess oil.
- Serve the pupusas warm with your favorite salsa or a side of curtido (a Salvadoran cabbage slaw) for a delicious meal.
Tips
- Moisture is Key: Keep your masa dough covered with a damp cloth to prevent drying out. The right consistency is crucial for smooth, pliable pupusas.
- Seal Carefully: When filling and sealing your pupusas, ensure no filling peeks through to prevent leaking during cooking.
- Temperature Control: Use medium heat to achieve that perfect golden-brown exterior without burning the delicate masa.
- Oil Matters: Use a light, neutral oil like vegetable or avocado oil for the best cooking results.
- Don't Overcrowd: Cook pupusas in batches to ensure even cooking and crispy edges.
- Serving Suggestion: Pair with homemade curtido or a zesty salsa for an authentic Salvadoran experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
