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Corn Pupusas

– and they're Gluten Free!


Pupusas are made with corn flour (like this “Maseca” brand at the grocery store), water, a bit of cumin powder, and rolled up into a ball with optional shredded cheese & parsley inside. 


They are very simple to make and can be fried in a bit of
grapeseed oil or roasted in the oven. 


Pupusas are handy to make ahead of time, as they simply reheat in the toaster. They are very versatile and can be eaten with beans, as a taco with leftover meats, or even for breakfast with an egg and/or avocado on top.


Make them with the kids! 

They will love squishing the mix and flattening with their hands, while you cook them up. 


• 2 Cups of Maseca (Mexican Gluten-Free dough mix, made with corn)

• 1 Tbsp. cumin powder

• 1/2 cup shredded cheese (Monterrey or Havarti are good choices for this purpose, but you can use any cheese)

• 1/4 tsp. salt

• 2 Tbsp. grapeseed oil

• 1 Tbsp. finely-chopped parsley (or cilantro)



Mix your Maseca dough as per package instructions, adding the cumin and salt. Cover with a damp cloth so it doesn't dry out.


Form a golf-ball size ball on your hand, and add a pinch of the cheese and a small pinch of the parsley or cilantro.


Re-form the ball so the cheese and herb stays inside, then squish with your fingers to flatten out.


Fry Pupusa in a bit of oil, on both sides until browned, setting on paper towels to drain off excess fat while you make more.


If making for later use, store them inside a glass container with a lid, in the fridge. To re-heat, put in the toaster until warmed - caution not to overtoast as the cheese may ooze out!​

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