Name: Gluten-Free Pupusas (Stuffed Corn Tortillas)
Total time: 2 h 15 min
Yield: Makes 10, serving 4 to 6
Ingredients: 4 cups shredded green cabbage; 1 carrot, peeled and shredded; 1/4 cup cider vinegar; 2 tablespoons water; 2 tablespoons minced fresh cilantro; 1 jalapeño chile, stemmed, seeded, and sliced thin; 1/8 teaspoon minced fresh oregano; 1/2 teaspoon sugar; Salt and pepper; 6 ounces Monterey Jack cheese, shredded (1½ cups); 2 tablespoons minced fresh cilantro; 2 scallions, sliced thin; 1 tablespoon lime juice; 1/4 teaspoon chili powder; Salt and pepper; 10 ounces (2 cups) masa harina; 2 cups warm water; 1 teaspoon vegetable oil

Gluten-Free Pupusas (Stuffed Corn Tortillas)

Published on October 16, 2019

Time

1¼ hours, plus 1 hour chilling

Yield

Makes 10, serving 4 to 6

Gluten-Free Pupusas (Stuffed Corn Tortillas)

Ingredients

Tangy Cabbage Slaw

4 cups shredded green cabbage1 carrot, peeled and shredded¼ cup cider vinegar2 tablespoons water2 tablespoons minced fresh cilantro1 jalapeño chile, stemmed, seeded, and sliced thin⅛ teaspoon minced fresh oregano½ teaspoon sugarSalt and pepper

Pupusas

6 ounces Monterey Jack cheese, shredded (1½ cups)2 tablespoons minced fresh cilantro2 scallions, sliced thin1 tablespoon lime juice¼ teaspoon chili powderSalt and pepper10 ounces (2 cups) masa harina2 cups warm water1 teaspoon vegetable oil

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.