Gluten-Free Pupusas (Stuffed Corn Tortillas)
By America's Test KitchenPublished on October 16, 2019
Time
1¼ hours, plus 1 hour chilling
Yield
Makes 10, serving 4 to 6
Ingredients
Tangy Cabbage Slaw
4 cups shredded green cabbage 1 carrot, peeled and shredded¼ cup cider vinegar 2 tablespoons water 2 tablespoons minced fresh cilantro 1 jalapeño chile, stemmed, seeded, and sliced thin⅛ teaspoon minced fresh oregano ½ teaspoon sugar Salt and pepperPupusas
6 ounces Monterey Jack cheese, shredded (1½ cups)2 tablespoons minced fresh cilantro 2 scallions, sliced thin1 tablespoon lime juice ¼ teaspoon chili powder Salt and pepper 10 ounces (2 cups) masa harina 2 cups warm water 1 teaspoon vegetable oilBefore You Begin
Make the curtido before you begin making the pupusas; as the slaw sits, the vinegar, salt, and sugar soften the cabbage and the flavor of the slaw improves.
Instructions
- For the slaw: Combine cabbage, carrot, vinegar, water, cilantro, jalapeño, oregano, sugar, and 1/2 teaspoon salt, and pepper to taste in bowl. Cover and refrigerate until cabbage wilts slightly, about 1 hour.
- For the pupusas: Cut sides of small zipper-lock bag but leave bottom seam intact. Combine Monterey Jack, cilantro, scallions, lime juice, chili powder, and salt and pepper to taste in bowl.
- Using rubber spatula, stir masa, water, and 1/4 teaspoon salt together in medium bowl to form soft dough. Using hands, knead dough in bowl until soft and slightly tacky, but not sticky, about 1 minute.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using paper towel, wipe out skillet, leaving thin film of oil. Pinch off 2½-ounce piece of dough (heaping 1/4 cup) and roll into ball. Cover remaining dough with damp paper towel. Using slightly wet hands, flatten into 4-inch-wide round and place 2 tablespoons of cheese mixture in center. Bring up sides of dough around filling and pinch top to seal. Press on pinched seal to flatten into 2½-inch round (about 1 inch thick). Place on 1 side of open zipper-lock bag and fold other side of bag over dough. Using large plate, press dough gently into 1/4-inch-thick pupusa. Peel plastic away and place dough in hot skillet. Repeat shaping and filling, cooking 2 pupusas at a time. Cook pupusas until spotty brown on both sides, about 3 minutes per side. Transfer to platter and serve with slaw.
Time
1¼ hours, plus 1 hour chillingYield
Makes 10, serving 4 to 6Ingredients
Tangy Cabbage Slaw
4 cups shredded green cabbage
1 carrot, peeled and shredded
¼ cup cider vinegar
2 tablespoons water
2 tablespoons minced fresh cilantro
1 jalapeño chile, stemmed, seeded, and sliced thin
⅛ teaspoon minced fresh oregano
½ teaspoon sugar
Salt and pepper
Pupusas
6 ounces Monterey Jack cheese, shredded (1½ cups)
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice
¼ teaspoon chili powder
Salt and pepper
10 ounces (2 cups) masa harina
2 cups warm water
1 teaspoon vegetable oil
Ingredients
Tangy Cabbage Slaw
4 cups shredded green cabbage
1 carrot, peeled and shredded
¼ cup cider vinegar
2 tablespoons water
2 tablespoons minced fresh cilantro
1 jalapeño chile, stemmed, seeded, and sliced thin
⅛ teaspoon minced fresh oregano
½ teaspoon sugar
Salt and pepper
Pupusas
6 ounces Monterey Jack cheese, shredded (1½ cups)
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice
¼ teaspoon chili powder
Salt and pepper
10 ounces (2 cups) masa harina
2 cups warm water
1 teaspoon vegetable oil
Ingredients
Tangy Cabbage Slaw
4 cups shredded green cabbage
1 carrot, peeled and shredded
¼ cup cider vinegar
2 tablespoons water
2 tablespoons minced fresh cilantro
1 jalapeño chile, stemmed, seeded, and sliced thin
⅛ teaspoon minced fresh oregano
½ teaspoon sugar
Salt and pepper
Pupusas
6 ounces Monterey Jack cheese, shredded (1½ cups)
2 tablespoons minced fresh cilantro
2 scallions, sliced thin
1 tablespoon lime juice
¼ teaspoon chili powder
Salt and pepper
10 ounces (2 cups) masa harina
2 cups warm water
1 teaspoon vegetable oil
Why This Recipe Works
While traditionally eaten as a side dish, we think pupusas make a great lunch or light dinner. The dough is similar to the one we use for thin corn tortillas, with a bit more water so it’s more malleable and easier to stuff. For the filling, we stuck to the classic combination of cheese, spices, and cilantro. Monterey Jack cheese was the right choice here—just a few minutes in a hot skillet was all it took to melt, and its mild flavor didn’t overpower the flavor of the corn flour.
Before You Begin
Make the curtido before you begin making the pupusas; as the slaw sits, the vinegar, salt, and sugar soften the cabbage and the flavor of the slaw improves.
Instructions
- For the slaw: Combine cabbage, carrot, vinegar, water, cilantro, jalapeño, oregano, sugar, and 1/2 teaspoon salt, and pepper to taste in bowl. Cover and refrigerate until cabbage wilts slightly, about 1 hour.
- For the pupusas: Cut sides of small zipper-lock bag but leave bottom seam intact. Combine Monterey Jack, cilantro, scallions, lime juice, chili powder, and salt and pepper to taste in bowl.
- Using rubber spatula, stir masa, water, and 1/4 teaspoon salt together in medium bowl to form soft dough. Using hands, knead dough in bowl until soft and slightly tacky, but not sticky, about 1 minute.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using paper towel, wipe out skillet, leaving thin film of oil. Pinch off 2½-ounce piece of dough (heaping 1/4 cup) and roll into ball. Cover remaining dough with damp paper towel. Using slightly wet hands, flatten into 4-inch-wide round and place 2 tablespoons of cheese mixture in center. Bring up sides of dough around filling and pinch top to seal. Press on pinched seal to flatten into 2½-inch round (about 1 inch thick). Place on 1 side of open zipper-lock bag and fold other side of bag over dough. Using large plate, press dough gently into 1/4-inch-thick pupusa. Peel plastic away and place dough in hot skillet. Repeat shaping and filling, cooking 2 pupusas at a time. Cook pupusas until spotty brown on both sides, about 3 minutes per side. Transfer to platter and serve with slaw.
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