|2 servings||calories per servings 500||protein serving 39 g||carbs per serving 73 g||total fat per serving 8 g|
These little masa cakes, which are stuffed with all sorts of fillings, are traditional street food fare in El Salvador. While they often contain meats or cheese, it’s very easy to “veganize” them with smoky chipotle seitan, which you’ll fold into your pliable masa harina dough and cook in an oil-less pan until crisp and yummy (trust us, it’s a lot easier than you think!). Made from wheat gluten, seitan is high in protein and has a color and texture similar to meat, making it a popular plant-based substitute. The salsa it’s paired with is as zesty as it is colorful, and any left over is even better the next day as the flavors meld together.
|Nutrition Facts||/ Per Serving|
|Total Fat||8 g|
|Saturated Fat||0 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||9 g|
MISE EN PLACE
• Thinly slice radish.
• Seed and mince 1 inch of jalapeño (use more if you prefer 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, 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 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 chorizo is lightly browned, 3-4 minutes.
• Transfer chorizo seitan to a bowl. Wipe out skillet.
• 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.
• Roll back into a ball. Gently press into a flat disk (if a little 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 without disturbing until brown specks form on the bottom, about 4 minutes.
• Flip pupusas. Cook without disturbing until dark brown specks form on the bottom, 3-4 minutes.
• Taste radish 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!
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...