Name: Pupusa Pockets
Yield: Makes 8 pupusas
Cuisine: United States
Ingredients: 1 tablespoon lime juice; ¼ teaspoon ground cumin; ½ cup (120 ml) olive oil, plus more for cooking; 3 cups (360 g) instant corn masa flour (masa harina); Salt; 2½ to 3 cups (590 to 710 ml) warm water; One 15-ounce (425 g) can black beans, drained and rinsed; 2½ ounces (68 g) shredded Monterey Jack cheese or queso quesadilla (¾ cup); ¾ cup (114 g) corn kernels (fresh, frozen, or canned—if using fresh, steam first for 5 minutes); Smoky Tomato Salsa; Olive oil; Pepper; ¼ teaspoon garlic powder; 2 tablespoons water; Sour cream; Guacamole

Preparation info

Makes
8
pupusas

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

Salvadoran pupusas are thick corn pancakes traditionally filled with seasoned black beans, pork, and/or cheese. Our vegetarian version was inspired by our local farmers’ market, where a Latin American vendor offered up several varieties for the lunch crowd. They make for a filling meal that really satisfies.

Ingredients

3 cups (360 g) instant corn masa flour (masa harina)
Salt
½

Method

In a large bowl, combine the masa flour and 1 teaspoon salt. Add the olive oil and mix to incorporate. Stir in 2½ cups warm water to make a wet dough. Let rest for 10 minutes.
In a food processor, combine the beans, 2 tablespoons water, lime juice, cumin, garlic powder, ¼ teaspoon salt, and a dash of pepper. Puree until smooth.
Cut eight 6-inch (15 cm

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