Pupusas Recipe gluten-free corn flour pupusa

How to make a pupusas recipe.
This pupusas recipe is inspired by a traditional Latin American dish of corn tortilla filled with cheese, beans, peppers and meat ...although you can use any combo of ingredients you like to cook pupusas. Corn flour is mixed with salt and water to make a corn dough, or masa, and wrapped around a center filling;
that filling can simply be cheese and peppers, but I like to make it a full meal by adding beans and meat as well.
A printable copy of this pupusas recipe (including "curtido", a pickled slaw) and more tips on how to prepare it can be found at
http://www.myfoodchannel.com/pupusas-recipe/
Give this easy Salvadoran inspired pupusa recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:
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What You Need To Make This Easy Pupusas Recipe:
2 cups CORN FLOUR
about 1 cups WATER
SALT and PEPPER to taste
1 tsp TURMERIC (optional)
here are some filling ideas...use any
combo, and substitute what you like:
leftover MEATS (minced)
REFRIED BEANS
CHEESE (grated)
pickled PEPPERS (like green chili or jalapeno)

How To Make Pupusas:

First thing, mix up your pupusa filling...this will allow time for the flavors to interact.
You can simply use cheese and peppers, but adding a little refried beans and leftover meat
into the mixture can turn your pupusas into a filling meal.
I often mince up leftover breakfast sausage to add into my filling, but any pork, beef, or chicken
will do, just be sure to use meat that is already cooked through; it's a great way to use leftovers.
Combine the filling ingredients together in a bowl.
Mix well and set aside.
In another bowl, add corn flour (Maseca is a popular brand in the USA, but any corn flour will do).
Add in salt and pepper and turmeric.
Turmeric is not a traditional pupusa ingredient, but I find it adds a great color.
Mix dry ingredients together.
Add in warm tap water and mix into a dough ...it mixes quite easily;
Use your hands to mix...this will give you a better sense of the dough consistency.
Mix until the dough is "doughy" and pliable--not too dry and not too wet--add additional water
or flour until reaches this consistency.
Tear off a handful of dough and roll it into a ball, then flatten the dough into a disc.
Place a ball of the cheese/bean/meat filling in the center of the disc, and then close up the edges
of the dough, sealing the filling inside a doughy ball.
Pinch off any excess dough from the top and return it to the bowl.
Flatten the dough filled ball into a disc shape, try to keep the disc intact, but if the filling leaks slightly,
it's no big deal.
You can use more dough, or less filling, or be more careful folding the filling inside to make an absolutely
perfect pupusa...but why work that hard?
I like my pupusas to have a thin tortilla skin.
I like them to leak a little bit...I like the taste of the toasted cheese on the edges.
But that's just me...follow your heart; but believe me, if your pupusas aren't perfect,
they'll taste just as good, or better.
Heat a lightly oiled griddle or skillet on med/med-high heat and cook the pupusas
about three minutes on each side.
And that's it.
Serve as a snack or main meal. Top with sour cream, salsa, or even a cabbage slaw for a nicely balanced dish.

Give this pupusas recipe a try and let me know what you think, and bon apptit!

Thanks for checking out this pupusas recipe. If you like what you see, share it with your friends and family on social media, I appreciate it!
--Chef Buck