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!
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!
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
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!