Glorious Pupusas
Pupusas are traditional type of hot pockets that come from El Salvador. Naturally gluten-free, they can be made with corn or rice flour and you can use all kinds of fun fillings.
Ingredients
Seasoned cabbage salad
- 1/2 cabbage thinly shredded
- 2 medium carrots, peeled and julienned
- 1 medium red or yellow minced onion
- 1 tbsp sugar
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 cup white or cider vinegar
- 3 cups boiling water
Rice flour dough
- 2 cups rice flour
- 1 cup hot water
- 1 tsp sea salt
Filling
- 2 cups tvp
- 2 tbsp soy sauce
- 1 4 oz can of chopped green chilis
- 1 cup pickled pepperoncini drained
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 Tbsp olive oil
- 1 medium onion minced
- 1 tbsp balsamic vinegar
- 1 cup vegan shredded cheese
- 1 cup fresh minced cilantro
Instructions
Prepare the seasoned cabbage salad
- Shred the half cabbage and place in a large bowl.
- Peel and julienne the 2 carrots. Add to bowl.
- Finely shred the onion and add to bowl.
- Cover with 3-4 cups of boiling water and mix with tongues to tenderize the fiber. Set aside for 5-10 minutes
- Drain well.
- Mix the salt, sugar with the white vinegar and pour over the warm vegetables.
- Place in a covered container until needed.
Prepare the filling
- Soak 2 cups of dry tvp (textured vegetable protein) in warm water for 3-5 minutes.
- Drain well by pouring the soaked tvp into a sieve and pressing down with a bowl.
- Season the rehydrated tvp with 2 tbsp of soy sauce, 1 tsp black pepper, 1 tsp ground cumin, 1 tbsp garlic powder, 1 tbsp olive oil. Mix well
- Mince the onion and panfry with 1bsp of olive oil + 1 tsp of balsamic vinegar and pinch of salt until it becomes translucent.
- Add the can of chopped green chili, mix well and cook a few minutes.
- Add to the tvp, taste and season more if needed and set aside to cool down.
- Place 1 cup of shredded vegan cheese in a bowl.
Make the dough
- Mix 2 cups of rice flour with 1 cup of hot, boiling water.
- Mix the flour using chopsticks or a wooden spoon, to avoid burning your fingers.
- Once the water is fully incorporated, set aside to cool down for a few minutes.
- Dip your fingers in a small bowl of water with a little oil to prevent the dough from sticking when making balls (size of a golf ball) and flattening them.
- You can either make balls or roll the dough into a log, then cut equal pieces and make balls.
Assemble the pupusas
- Cover your working surface with plastic film large enough to fold over the pupusas.
- Press each ball. If they come apart (rice and cornmeal have no gluten) dip your fingers in water and squeeze again until it holds together.
- Oil your fingers and place a ball on the plastic film. Fold it over and gently flatten then roll until you have a circle.
- Place some tvp filling and cheese in the middle and carefully flip the other half using the plastic and close the edges thru the plastic making sure no filling comes out.
- Repeat with the remaining balls.
- Cook on medium heat on a large frying pan with some oil making sure there is space in between each pupusa.
- Press down a little and flip after 1-2 minutes when the bottom is crisp.
- Serve hot with seasoned cabbage salad and some salsa.
Notes
Pupusas made with cornmeal flour can be made in advance and kept hot in an oven on low temperature. Pupusas made with rice flour must be eaten immediately or they will get tough.