Vegetarian Pupusas

Prepare Pupusa Dough:

1. Make the Dough: Combine the masa, water and salt in a bowl and stir to combine into a dough.

2. Divide and Shape Dough: Divide the dough into enough pieces for each person to have two pupusas, each dough ball approximately 2-3 inches (there will be enough dough for 6 balls). Shape each piece into a ball, then press your thumbs into the center of each ball to create a well. Place 1 Tbsp of shredded Mexican cheese blend into each well and carefully pinch the edges of the dough together to enclose the cheese.

3. Flatten Dough Balls: Using your hands, press and flatten each dough ball, making it into a ¼” thick disk. Repeat with the remaining dough balls.

Cook Pupusas:

4. Heat and Cook: Coat the bottom of a large sauté pan with oil. Add pupusas and cook for 4-5 minutes on each side, until golden. Don’t overcrowd the pan. Unless your pan is large enough, you’ll need to cook the pupusas in two batches. Once the pupusas have finished cooking, place them onto a paper towel-lined plate.

Pro Tip I: To prevent sticking, lightly oil your hands before you start working with the pupusa dough.

Pro Tip II: You can keep the pupusas warm in a 250˚F oven for up to 20 minutes prior to serving.

Prepare Curtido Slaw or Cabbage/Broccoli slaw:

5. Marinate slaw: If you don’t want to make homemade curtido slaw, substitute with this quick cabbage slaw to add that crunch to your pupusas. Place the cabbage or broccoli slaw in a serving bowl. Dress lightly with a dash of rice wine vinegar, olive oil, equal parts salt and white sugar to taste. Stir and set aside to marinate.

Prepare Plantains and Beans:

6. Peel & Cut the Plantains: While the pupusas are cooking, peel the plantains. Using a sharp knife, cut off both ends, then slice deeply down the peel and use your thumb to pull the skin off completely. Cut the plantains lengthwise into 3” pieces.

7. Cook Plantains: Coat the bottom of a large sauté pan with oil and cook plantains for 3-4 minutes over medium to high heat on each side, or until golden. Remove from heat and transfer to a serving plate.

8. Sauté Ingredients for Black Beans: In a medium saucepan, heat canola oil over medium heat. Add onions and garlic, sauté until soft, about 2 minutes.

9. Cook Beans: Add black beans, water, adobo seasoning, and red wine vinegar. Bring to a boil, then reduce heat to low simmer, cover, and cook for about 10 minutes, stirring occasionally. Taste and season with salt. Remove from heat, add fresh cilantro (optional), and set aside until ready to assemble the pupusas.

Pro Tip: Omit the cilantro or substitute with parsley if you or members of your family are not fans of cilantro.

Serve:

10. Assemble and Enjoy: Remove pupusas from the oven. Have fun building your pupusas! Have each family member top their individual pupusas with any combination of black beans, guacamole, salsa verde, pico de gallo, curtido or other slaw, Oaxaca cheese, and sour cream. If you have a lazy Susan, this is the perfect time to use it!

Serve with the plantains on the side. Enjoy!