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About the Dish

  • Radish


  • Jalapeño Pepper

    Jalapeño Pepper

  • Roasted Red Peppers

    Roasted Red Peppers

  • Artichoke Hearts

    Artichoke Hearts

  • Carrot


  • Green Onion

    Green Onion

  • Lime


  • Masa Harina

    Masa Harina

  • Chorizo Seitan

    Chorizo Seitan


MISE EN PLACE • Thinly slice radishes. • Seed and mince 1 inch of the jalapeño (use more if you prefer a spicier salsa). • Thinly slice red pepper. • Reserve artichoke oil. Dice artichoke stems. Cut blossoms into 6-8 pieces. • Thinly slice green onion, keeping white and green parts separate. • Shred carrot on a grater. • Juice 1 lime. Cut remaining lime into wedges. • Crumble chorizo seitan.
In a bowl, combine radish, jalapeño, red pepper, artichoke, carrot, green onion whites and lime juice.
• In a bowl stir together 1 cup masa harina and 1/4 teaspoon kosher salt. • Gradually add 3/4 cup hot water. Mix with your hands until the masa comes together into a ball. It should be the consistency of play dough and not sticky. • Adjust consistency as needed with hot water or remaining masa harina. • Cover with a damp towel. Let rest.
While dough rests, place a skillet over medium-high heat. Add chorizo seitan. Cook, stirring occasionally, until lightly browned, 3-4 minutes.
• Moisten the palms of your hands with cold water. • Form dough into 4 equal balls. Press into disks about 1/4 inch thick. • If disks crack along the edges, add a bit more water, 1 tablespoon at a time. If the dough is too wet to hold its shape, add a bit more masa harina, 1 tablespoon at a time.
• Place 2 tablespoons chorizo seitan in the center of each disc. Fold the edges over the filling, and crimp in the center. • Roll back into a ball. Gently press into a flat disk (if a filling seeps out, it's okay). • Reserve remaining chorizo seitan for serving.
• Place a dry skillet over medium-high heat. When pan is hot, add pupusas. Cook undisturbed until brown specks form on the bottom, about 4 minutes. • Flip pupusas, and continue cooking until dark brown specks form on the bottom, 3-4 minutes.
• Taste salsa, and adjust seasoning as desired. Divide pupusas between 2 plates. • Top pupusas with salsa and onion greens. Serve with lime wedges and remaining chorizo. Enjoy!