Before I talk pupusas, let me first make an announcement: Guy Gone Vegan will be participating in VeganMoFo 2013 this September! My theme? MAC & CHEESE! That’s right, at least 20 different original mac & cheese recipes will be posted here during the month of September. If you have any vegan M&C requests, leave ’em in the comments. I’ll still be doing 1 Guy Fieri recipe a week, too! I might never want to eat mac & cheese again, but I’m pretty sure that’s impossible.
Pupusas! Pupusas are such a pain in the ass to make. The dough is easy, the filling is easy, but forming them is hard. Most of mine split open, even after being careful not to blow out or crack edges. Guy’s crudito recipe is good, but not really fermented like traditional crudito.
This is an all-day project, so if you feel like a challenge (and some delicious stuffed corn cakes, because even if you screw them up, the “mistakes” are still really good), these pupusas are certainly a tasty one.
2 1/2 cups masa harina flour
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons salt
2 cups water, more or less as needed
1 cup canola oil, plus 2 tablespoons, divided
1 cup vegan chorizo, crumbled
1/2 small onion, diced
1/2 bell pepper, diced
1/2 jalapeño pepper, seeded and minced
1/2 teaspoon granulated garlic
1 (15-ounce) can black beans, drained and rinsed
2 limes, zested and juiced
Salt and freshly cracked black pepper
1/2 cup grated vegan cheese
1 avocado, halved and pitted
1 (4 foot-long) piece parchment paper
1/2 cup vegan sour cream mixed with juice of 1/2 a lime
1/2 avocado, diced and tossed with the juice of 1/2 a lime
2 pieces of parchment paper
3 cups shredded green cabbage (about 1/2 head)
1 cup shredded red cabbage
2 cups peeled and grated carrots
3 cups white vinegar
1 cup water
4 to 5 green onions, thinly sliced
1/2 cup diced pineapple
1/3 cup diced mango
2 tablespoons minced pickled jalapeno
1/4 cup lime juice
1/4 cup apple cider vinegar
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
To make pupusas:
Mix masa harina, cumin, red pepper and salt in a large bowl. Slowly add water until a dough forms. Split dough into 12 evenly sized balls (split dough into thirds, then sixths, then twelfths) and cover with a damp paper towel. Set aside.
Saute veggies and chorizo in 2 tbsp. oil over medium heat. Remove from heat and in a bowl mix in black beans, cheese and juice and zest of 1 lime. Slice avocado and mix with the juice of 1 lime in a separate small bowl. Now it’s time to assemble!
Put 1 dough ball between 2 sheets of parchment paper and using the back of a small pan or skillet, gently press down and out until the ball flattens into a pancake 3/8 of an inch thick. Remove top sheet of parchment paper and add 2 tbsp of filling. Repeat dough flattening process with a second ball and cover your pupusa with the second pancake. Put the second sheet of parchment on top of the pupusa and flatten to seal both sides. You may have to use your hands for this. Be patient and smush the pieces together delicately, as to not blow out the sides. Repeat this with the rest of the dough and filling (you may have leftover filling, which is great for tacos or quesadillas the next day). At this point, you can freeze any pupusas you don’t want to cook (I would individually wrap them in wax or parchment paper and then plastic wrap and store in a ziplock bag).
To cook pupusas, saute in oil in batches (flipping once), depending on the size of your pan. Keep warm in a 200 degree (F) oven until ready to serve.
Serve with crudito and lime sour cream and avocado.
Combine cabbage and carrots in a large heat-proof bowl. Bring water and vinegar to a boil in a sauce pan. Add hot water/vinegar mixture to the bowl of cabbage and carrots and cover with plastic wrap. Let it sit for 3-5 minutes and drain thoroughly. Dry cabbage/carrot mix in a salad spinner or spread out on a baking sheet and pat dry. Toss remaining ingredients with cabbage and carrots and chill for at least 30 minutes.