|2 servings||calories per servings 550||protein serving 20 g||carbs per serving 80 g||total fat per serving 20 g|
These pupusas are somewhat like the quesadillas of El Salvador- only better, because they’re heartier and are always served with a refreshing crunchy slaw and a zingy tomato sauce. They are made with masa harina, which are turned into a pliable dough, shaped into discs and stuffed with a decadent melange of cheeses. They’re cooked in just a little oil on a griddle or non-stick pan - not fried. Save any leftover sauce and slaw; they make excellent leftovers on their own.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||80 g|
|Dietary Fiber||13 g|
MISE EN PLACE
• Halve and core cabbage. Cut into wedges, and shred about 3 cups (save any extra for another use).
• Peel and grate carrot.
• Trim and seed jalapeño. Finely chop.
• Peel and mince shallot.
• Peel and mince garlic.
• 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 10 minutes.
• Place a small saucepan over medium-high heat. Add 2 teaspoons cooking oil. When hot, add shallot and garlic. Cook, stirring, 30 seconds.
• Stir in tomato sauce and 1/4 teaspoon kosher salt.
• When sauce boils, reduce heat to medium-low. Cook uncovered, stirring occasionally, 10 minutes. Keep warm.
• In bowl, whisk together vinegar, oregano, 1 teaspoon olive oil, 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
• Stir in cabbage and carrot. Using your hands, mix and crush slaw.
• Fold in jalapeño.
• Moisten the palms of your hands with cold water.
• Form dough into 4 equal balls. Press into discs, about 1/4-inch thick.
• If discs crack along the edges, add a bit more water, 1 tablespoon at a time. If too wet to hold shape, add a bit more masa harina, 1 tablespoon at a time.
• In a bowl, mash goat cheese and asiago to combine.
• Place 1/4 of the cheese mixture in the center of each disc. Bring the edges of the disc over the filling and crimp.
• Roll back into a ball. Gently press into a flat disc (if a little cheese seeps out, it's okay).
• 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 at the bottom, 3-4 minutes.
• Taste slaw, and adjust seasoning as desired.
• Place 2 pupusas on each plate, and top with tomato sauce. Serve slaw on top, or on the side, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...