Hispanic Heritage Month is September 15 - October 15th! Learn how to make this Top 9 allergy-free pupusa recipe with guest chef\, Ashley from Food Allergy Research &\; Education.
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Nixon Library Pick Up
Limit 1 kit per household
Ingredients:
Pupusas
2 cups masa harina
1 ¾\; cu
p water\, warm
1 tsp salt
Filling
1 cup Vegan mozzarella cheese\, nut-free
1 cup Refried beans
Salsa Roja
3 garlic cloves
½\; medium yell
ow onion
1 jalapeno
1 tsbp neutral cooking oil
1 can of tom
atoes\, 14.5oz
½\; cup vegetable broth
1 tsp dried oregano
1 tsp cumin
1 tsp chili powder
¼\; tsp salt
Preparation
Salsa Roja
Put all ingredients in a blender and bl
end until smooth.
Pour salsa into a small pot and bring to boil. Lowe
r to a simmer and let it reduce down\, uncovered\, for 15 minutes. Stir fr
equently.
Set aside when done.
Filling
Combine the vegan cheese and beans
to create your filling.
Pupusas
Whisk masa harina and salt in a bowl. Add water
a little at a time\, mixing with slightly oiled hands until the down is s
oft and even. If dough feels dry or cracks at edges\, add a spoonful of wa
ter\; if it&rsquo\;s too wet to shape\, sprinkle a little more masa harina
.
Divide the dough into 8 pieces and roll into balls.
Flatten th
e ball until it&rsquo\;s about ½\; inch thick. Press a small well in
the center\, and add one heaping tablespoon of filling to the center.
Fold the dough over the filling\, then pinch and seal the edges tightly.
Gently pat and shape each one into a round roughly 4" wide and ¼\;
inch thick. If edges crack\, smooth with a little water on your fingers.Heat a skillet to medium heat and spray with cooking oil\, or spread n
eutral cooking oil on the skillet.
Place a couple pupusas on the pan
and cook for 2-4 minutes per side\, or until bottoms are golden borwn. Fli
p and repeat on other side\, until warmed through. Repeat with remaining p
upusas.
Serve and enjoy with salsa roja!