Pot Marigold Pupusas with Spicy Kidney Bean Filling

Pupusa’s are a thick handmade corn tortilla from El Salvador. My version includes dried Pot Marigold (Calendula) petals crumbed into the dough which gives it delightful flecks of yellow throughout, and a kidney bean and silverbeet (swiss chard) filling redolent with freshly ground cumin seeds and smoked paprika. Thanks to The Vegan Workshop for the base recipe http://www.veganworkshop.com/Wordpress/?p=542.


Corn Tortilla

  • 4 cups masa harina
  • 2 tsp cumin seeds, ground
  • 1/2 cup crumbled dried pot marigold petals
  • 1 tsp baking powder
  • 1 1/2 tsp salt
  • 3 cups warm water
  • 3 T olive oil to brush tops

Spicy Kidney Beans with Silverbeet

  • 1 T beef dripping or olive oil
  • 1 tsp cumin seeds, ground
  • 1 tsp paprika, smoked
  • 400g red kidney beans (mine were soaked for 24 hours in warm water then cooked with bay leaves)
  • 2 cups silverbeet (swiss chard) leaves, finely sliced
  • 1 tsp salt
  • 1/2 cup tomato sugo

Grated cheese or avocado would be a nice addition.


Pre-heat your oven to 180C/

Corn Tortilla Dough

  1. Measure the masa harina, ground cumin, marigold petals, baking powder and salt into a large mixing bowl.
  2. Whisk together.
  3. Slowly mix in the warm water with a wooden spoon.
  4. Cover and let sit for 30 mins while you make the spicy beans.

Spicy Beans

  1. Melt your dripping or heat olive oil in a large frying pan.
  2. Sprinkle in your ground spices.
  3. Add your kidney beans and fry for 2 minutes.
  4. Mash your kidney beans with a potato masher or fork.
  5. Add your silverbeet and cook until soft.
  6. Stir in your salt and sugo and cook for another 2 minutes.
  7. Set aside to cool while your make your pupusas.


  1. Line 2 oven trays with baking paper.
  2. Divide the dough into 16 pieces.
  3. Take one piece and roll into a ball then flatten out into a circle. I found it easiest to roughly press it out on my hand, peel it off and place it on the baking paper and then tap out with the side of a loose fist.
  4. Put 1 1/2 T filling in the centre.
  5. Flatten out another piece of dough into a circle and lay on top. Gently press the edges together.
  6. Continue until you have 8 pupusas.
  7. Brush liberally with olive oil and bake for 45 minutes.

Serve with a side salad and some tomato salsa.

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