February 20, 2023
Black Bean Mushroom Pupusas
Servings:
4
Difficulty:
These mushroom and bean pupusas are a plant based take on an El Salvadorean classic. It takes a few tries to get it correct but this weekend project is well worth the effort.
Why you will love this recipe
Works well to prep ahead of time. Make a larger batch of pupusas on a weekend and freeze the leftovers. When you want to eat, reheat in a toaster oven, microwave, or on the stove.
Naturally gluten free. Pupusas are made with corn flour which does not contain gluten, making these suitable if you are on a gluten free diet.
May help boost your immunity. Mushrooms contain antioxidants which can help protect your cells from cell damage and fight off viruses.
Ingredients
4 cups masa harina
2 tsp salt
3 cups water
1 14-ounce can black beans
½ onion
3 cloves garlic
8 oz cremini mushrooms
1 chipotle pepper in adobo sauce
1 tsp cumin powder
½ tsp cayenne pepper
Curtido (pickled cabbage), for serving
Salsa, for serving
Method
MAKE DOUGH: Add masa harina and salt to a medium mixing bowl. Add water. Mix with hands to form a soft dough. Let rest while you make the filling.
PREP: Slice onion. Mince garlic. Thinly slice mushrooms. Finely chop chipotle pepper.
MAKE FILLING: Heat pan over medium heat. Add a splash of oil for cooking. Add onion and garlic. Sauté until onion is softened and caramelized, about 5 minutes. Add mushrooms. Cook until browned, about 5 minutes. Add cumin powder, cayenne, salt, and chipotle pepper. Add the entire can of black beans with their liquid. Cover and cook for 5 minutes. Once beams are warmed, use a potato masher to mash beans into a paste like consistency. Remove from heat and let cool slightly.
MAKE PUPUSAS: Keep a bowl of water nearby so that dough does not stick to your hands. Take about a golf sized ball of dough and flatten into a round. Add about a tablespoon of filling to the center of the round. Fold the edges of the round in to cover the filling. Reshape into a circle. If not cooking immediately, place on a piece of parchment paper or silicone mat. Repeat with remaining dough and filling.
COOK PUPUSAS: Heat cast iron pan or griddle over medium heat. Brush with oil to prevent sticking. Place 2-3 pupusas, depending on their size. Cook until it deeper yellow and slightly browned, about 4 minutes. Flip and cook on second side. Keep in a warm area while you cook the rest of the pupusas.
SERVE: Plate pupusas with curtido and a dollop of salsa.
Frequently Asked Questions
How many pupusas does this recipe make? This amount of dough makes 18 4-inch pupusas which can serve 4-6 people when eaten as an entree
Are pupusas hard to make? The hardest part about making pupusas is filling and shaping them.
What can pupusas be filled with? Pupusas can be filled according to your taste. Other ideas are cheese, jalapeño, and potato
What can you serve with pupusas? Pupusas are usually served with salsa and pickled cabbage called curtido
How do you store pupusas? Pupusas can be stored in an airtight container in the fridge for up to a week. For longer storage, freeze between parchment paper to prevent sticking.