Vegan Pupusas with Curtido
My easy vegan pupusas are a tasty spin on the traditional Salvadoran handmade griddle cakes. Crispy on the outside and irresistibly cheesy on the inside, they are crafted with just five simple ingredients and perfect for any time of day.
Servings: 18 pupusas
Ingredients
Dough:
- 4 cups masa harina
- 3 ½ to 4 cups warm water
- 2 teaspoon of sea salt
Filling:
- 1 15oz can refried pinto or black beans (1 cup needed)
- 6oz soyrizo (1 cup needed)
- 1 package vegan cheese, that melts
- 1 tablespoon grapeseed oil or olive oil
To serve:
Instructions
- Prepare the dough by mixing the masa harina and salt together in a large bowl. Then slowly add the warm water in a little at a time. You may not need all of the water. You want the dough to be the consistency of clay.
- Cover the prepared dough with a damp towel to keep it from drying out and let it sit for 10 minutes. If the dough does dry out just add more water.
- To make the pupusas, start by forming a ¼ cup size portion of the masa dough into a ball. Then flatten the ball out into a disc that is about 4” in diameter. You may want to wet your fingers to keep the dough from sticking to your hands.
- Top the center of the disc with about 1 teaspoon of refried beans, 1 teaspoon of vegan cheese, and ½ tablespoon of soyrizo. You can vary the amounts if you like, but don’t use more than a little over a tablespoon of filling in total.
- Next, bring the edges of the dough up and over to encase the filling. Pinch the edges together to form a seal. Now, pat the sealed dough ball out until it forms a flat disc again. The disc should be about ⅓ inch thick.
- If a hole or crack forms in the pupusa just use a little bit of the dough to patch it. With the clay like texture of the dough it is easy to add more and then smooth it out with a bit of water.
- Lay the pupusa on a sheet pan lined with parchment paper or a silicone mat. Then repeat the process until you've used all the dough.
- To cook, heat a cast iron or non-stick pan to medium heat. Brush the pan with a little bit of oil using a pastry brush. Place 2-3 pupusas in the pan and cook for 3-4 minutes on each side until golden brown and warmed through.
Notes
- If you don't want to make your own dough, you can easily find pre-made masa in most Hispanic grocery stores.
- Once you’ve made the dough let it to sit for 10-15 minutes. This gives the masa time to fully absorb the water, making it easier to handle.
- Always keep the dough covered with a damp cloth while you work to prevent it from drying out.
- Resist the urge to overfill your pupusas. Too much filling can cause them to fall apart.
- Ensure you seal the edges of the dough well to contain the filling. If any cracks appear, patch them with a little dough and water.
- Use a minimal amount of oil, just a light brush on the pan. Too much oil can make the pupusas greasy.
Nutrition
Calories: 138kcal | Carbohydrates: 22.7g | Protein: 4.4g | Fat: 3.8g | Saturated Fat: 0.5g | Cholesterol: 1mg | Sodium: 170mg | Potassium: 113mg | Fiber: 3.7g | Sugar: 0.5g | Calcium: 52mg | Iron: 2mg
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!