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.
- 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
- Measure the masa harina, ground cumin, marigold petals, baking powder and salt into a large mixing bowl.
- Whisk together.
- Slowly mix in the warm water with a wooden spoon.
- Cover and let sit for 30 mins while you make the spicy beans.
- Melt your dripping or heat olive oil in a large frying pan.
- Sprinkle in your ground spices.
- Add your kidney beans and fry for 2 minutes.
- Mash your kidney beans with a potato masher or fork.
- Add your silverbeet and cook until soft.
- Stir in your salt and sugo and cook for another 2 minutes.
- Set aside to cool while your make your pupusas.
- Line 2 oven trays with baking paper.
- Divide the dough into 16 pieces.
- 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.
- Put 1 1/2 T filling in the centre.
- Flatten out another piece of dough into a circle and lay on top. Gently press the edges together.
- Continue until you have 8 pupusas.
- Brush liberally with olive oil and bake for 45 minutes.
Serve with a side salad and some tomato salsa.