Soy-Free Salvadoran Pupusas
Indulge in the authentic flavors of El Salvador with this soy-free twist on pupusas, a beloved traditional dish. These handmade corn masa pockets are stuffed with creamy refried black beans and melted mozzarella, creating a delightfully savory filling encased in a golden, crisp exterior. Simple ingredients like masa harina, salt, and warm water form the soft dough, while the straightforward technique of shaping and stuffing make this recipe approachable for cooks of all levels. Perfectly fried to perfection in just minutes, these pupusas are served best with a side of tangy curtido and zesty salsa roja for the ultimate Salvadoran experience. Ideal for a hearty appetizer, snack, or meal, this soy-free recipe is a wholesome way to recreate street food classics at home.
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Recipe Information
Ingredients
- 2 cups Masa harina (corn flour)
- 1.5 cups Warm water
- 1 teaspoon Salt
- 1 cup Refried black beans
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Vegetable oil
Instructions
In a large mixing bowl, combine the masa harina and salt. Gradually add warm water, mixing with your hands to form a soft dough. The dough should be moist but not sticky. Cover the bowl with a damp cloth and let it rest for 10 minutes.
Divide the dough into 8 equal portions. Roll each portion into a ball and flatten slightly.
Take one dough ball and flatten it into a disc about 4 inches in diameter. Add a tablespoon of refried black beans and a tablespoon of shredded mozzarella cheese to the center of the disc.
Carefully bring the edges of the dough up and around the filling, pinching to seal it completely. Flatten the filled ball gently between your palms, ensuring the filling stays inside. Repeat the process with the remaining dough balls.
Preheat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
Once the oil is hot, place the filled pupusas in the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown with a few dark spots.
Remove the pupusas from the skillet and place them on a paper towel to absorb any excess oil.
Serve hot with curtido (Salvadoran cabbage slaw) and salsa roja.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 3.3 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1276 mg | 98% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1683 mg | 36% | |
*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.
