Get ready to transport your taste buds to the vibrant streets of El Salvador with these mouthwatering gluten-free bean and cheese pupusas! If you've been searching for a delicious, easy-to-make dish that's both satisfying and packed with flavor, look no further. These crispy, golden pockets of cheesy goodness are about to become your new obsession, promising a culinary adventure that's both gluten-free and absolutely irresistible.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Salvadoran
Serves: Serves 4
Ingredients
- 2 cups masa harina
- 1 cup warm water
- 1 cup refried beans
- 1 cup cheese (e.g., mozzarella or queso blanco)
- 1 tsp salt
- Cooking oil for frying
Instructions
- In a large mixing bowl, combine the masa harina and salt. Mix well to evenly distribute the salt throughout the masa harina.
- Gradually add the warm water to the masa harina mixture, stirring with your hands or a spoon until a dough begins to form. The dough should be soft and pliable, but not sticky. If it feels too dry, add a little more water, a tablespoon at a time.
- Once the dough is well combined, knead it for a few minutes until smooth. Cover the dough with a damp cloth to prevent it from drying out while you prepare the filling.
- In a separate bowl, mix the refried beans and cheese together until well combined. You can use a fork or a spoon to mash the cheese into the beans for a smoother texture.
- Divide the masa dough into 8 equal portions and roll each portion into a ball. Keep the balls covered with a damp cloth to prevent drying.
- Take one ball of dough and flatten it into a disc about 4 inches in diameter using your hands or a tortilla press. Make sure the edges are slightly thicker than the center to hold the filling.
- Place about 2 tablespoons of the bean and cheese mixture in the center of the disc. Carefully fold the edges of the disc over the filling to enclose it, pinching the edges to seal. Gently flatten the filled pupusa to about ½ inch thick.
- Repeat the process for the remaining dough balls and filling until all pupusas are formed.
- Heat a large skillet or griddle over medium heat and add a small amount of cooking oil to coat the surface.
- Once the oil is hot, carefully place the pupusas on the skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and slightly crispy. You may need to add more oil as you cook the remaining pupusas.
- Once cooked, remove the pupusas from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the pupusas warm with your choice of toppings, such as curtido (a pickled cabbage slaw) and salsa.
Tips
- Masa Dough Mastery: The key to perfect pupusas is in the dough consistency. Aim for a soft, pliable texture that's not too dry or sticky. If the dough cracks when you're forming the pupusas, add a little more warm water.
- Filling Technique: Don't overfill your pupusas! Too much filling can cause them to burst during cooking. A generous 2 tablespoons is the sweet spot.
- Sealing Secrets: Wet your fingers slightly when sealing the edges to help the dough stick together and prevent filling from leaking.
- Heat Control: Use medium heat to ensure your pupusas cook evenly and develop a beautiful golden-brown crust without burning.
- Serving Suggestions: Traditionally, pupusas are served with curtido (pickled cabbage slaw) and salsa. For an authentic experience, prepare these accompaniments ahead of time.
- Make-Ahead Tip: You can prepare the pupusas in advance and store them uncooked between layers of parchment paper in the refrigerator for up to a day before cooking.
- Cheese Choice: Use a melting cheese like mozzarella or queso blanco for the best texture and flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 25mg
