Pupusas California
Elevate your culinary game with Pupusas California, a delightful twist on the traditional Salvadoran favorite that blends authentic flavors with a fresh California-inspired touch. These handmade corn masa discs are filled with a creamy combination of shredded mozzarella, refried black beans, and ripe avocado, creating a meltingly delicious core. Perfectly pan-fried to golden perfection, these pupusas are served alongside a vibrant homemade salsa made with roma tomatoes, white onion, cilantro, and a splash of zesty lime juice. Ready in just 45 minutes, this recipe is both approachable and irresistible, offering a perfect balance of crispy exteriors and gooey, flavorful centers. Whether you're craving a comforting, gluten-free snack or a unique main dish, Pupusas California will transport your taste buds with every savory bite!
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Recipe Information
Ingredients
- 2 cups masa harina (corn flour)
- 1.5 cups warm water
- 0.5 teaspoons salt
- 1 cup shredded mozzarella cheese
- 0.75 cup refried black beans
- 1 ripe avocado
- 2 tablespoons vegetable oil
- 3 roma tomatoes
- 0.25 white onion
- 0.25 cup fresh cilantro
- 1 tablespoon lime juice
- 0.25 teaspoon salt (for salsa)
Instructions
In a large mixing bowl, combine masa harina, warm water, and salt. Mix well until a soft, pliable dough forms. Cover with a damp cloth and let rest for 10 minutes.
Prepare the filling by mashing the avocado in a small bowl. In a separate bowl, combine the shredded mozzarella cheese and refried black beans.
Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a disk about 4 inches in diameter.
Place about 1 tablespoon of the filling mixture (a combination of cheese and beans) in the center of each disk and top with a small dollop of mashed avocado.
Carefully fold in the edges of the dough to enclose the filling, pinching to seal. Gently flatten each stuffed ball into a thick disc, being cautious to prevent tearing the dough.
Heat a nonstick skillet over medium heat and add vegetable oil. Cook each pupusa for 4-5 minutes on each side, until golden brown and slightly crispy.
To make the salsa, blend the roma tomatoes, white onion, cilantro, lime juice, and salt in a blender until smooth. Adjust seasoning if needed.
Serve the pupusas warm with the fresh tomato-cilantro salsa on the side. Enjoy!
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3269 mg | 142% | |
| Total Carbohydrate | 241.6 g | 88% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 9.9 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1301 mg | 100% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2734 mg | 58% | |
*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.
