Pupusas:

Your gluten-free alternative to bread

 

Pronounced "Poo-Poo-Sass", these little corn alternatives to bread originated in El Salvador. Pupusas are easy to make and can be filled with cheese or topped with anything your little heard desires!

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Top them up with eggs for breakfast (as shown below), or with a fresh slice of avocado and tomato, cover them with your taco meat and veggies, top with lentils, or eat them on their own with a little butter... they are delicious and worth every bite!

Ingredients:

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

• 1 Cup warm water

• 1 Tbsp. cumin powder

• 1/2 cup shredded cheese (Monterrey or Havarti are good choices for this purpose, but you can use any cheese) NOTE: Filling with cheese is optional, you may skip this step if you prefer to

• 1/4 tsp. salt

• 2 Tbsp. grapeseed oil

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Instructions

Mix your Maseca dough as per package instructions, adding the cumin and salt. Cover the dough 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.

 

Re-form the ball so the cheese 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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