Gluten-Free Pupusas de Frijol con Queso
Indulge in the authentic flavors of El Salvador with these Gluten-Free Pupusas de Frijol con Queso, a delightful twist on the classic stuffed masa disks. Made with gluten-free masa harina, these pupusas feature a savory filling of creamy refried beans and melted cheese, expertly encased in a tender, pliable dough. The recipe is perfect for satisfying cravings for homemade Latin American cuisine while catering to gluten-free diets. With just a few simple ingredients and easy-to-follow steps, you'll create golden-brown pupusas with a crisp exterior and gooey, flavorful center. Serve them hot with traditional curtido and salsa roja for a complete, mouthwatering experience. Whether as a hearty snack, appetizer, or main dish, these pupusas bring authentic taste right to your kitchen.
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Recipe Information
Ingredients
- 2 cups masa harina (gluten-free)
- 1.5 cups warm water
- 0.5 teaspoons salt
- 1 cup refried beans
- 1.5 cups queso fresco or mozzarella cheese, grated
- 2 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until the dough is smooth and pliable. It should not be sticky but slightly moist. Cover the bowl with a damp cloth and let it sit for about 10 minutes.
Meanwhile, in a separate bowl, mix the refried beans and grated cheese until they are well combined.
Divide the dough into 8 equal portions. Roll each portion into a ball.
Flatten each ball of dough with your palms to form a disk about 4 inches in diameter.
Place about 1-2 tablespoons of the bean and cheese mixture onto the center of each disk.
Carefully fold the edges of the dough over the filling, enclosing it completely, and pinch the edges to seal.
Gently flatten the filled ball again to form a thick disk, ensuring that the filling does not spill out.
Heat the vegetable oil in a large skillet or griddle over medium heat.
Cook the pupusas in batches, about 4-5 minutes on each side, or until they are golden brown and the cheese is melted inside.
Serve hot, optionally with curtido (a Salvadoran cabbage slaw) and salsa roja.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 14.6 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2235 mg | 172% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1549 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
