Thursday, April 16, 2009

Vegan Black Bean Pupusas

From Foodsies!

Pupusas are a recent discovery for me. I've been to Honduras, where Pupusas are a common dish, but somehow never had them. But there is a place a few blocks from my house that makes them (places like this are called "pupusarias") but they aren't vegan, as they make a been and cheese version. I did get them to make a just-bean version once (delicious), but have been refused every time since.

Soooo I decided to try making my own. It's not the hardest thing in the world, and luckily they taste great even if you have beans spilling out all over (hopefully my technique will improve...)

This isn't a completely authentic recipe, since I used veggie broth instead of plain water, and threw in some cumin and coriander, but whatdoyawant? I saw it suggested in a recipe here and thought those additions sounded too good to pass up.

So without further ado...

Black Bean Pupusas


2 Cups Masa Harina*
1 Cup Veggie Broth (at room temp)
1-2 tsp Cumin
1-2 tsp Coriander
1/2 Cup Refried Black Beans (or regular black beans, mushed up)

*Masa Harina is a cornmeal made by treating dried corn with lime (calcium hydroxide) and water. It is not the same as corn flour, which is dried corn that has not been treated with lime.


In a medium mixing bowl, mix the masa harina with the spices (if using), and then slowly add the veggie broth. You may also then have to add additional water (I think I had to add a further 1/2 cup, but do it one TBSP at a time!)
You want a dough that is wet but holds together, and which doesn't crack when you press down on it (if it cracks a wee bit, it's ok, but ideally it won't crack at all).

Now cover with a damp towel and set aside for 5 minutes. Don't set aside for too long (I forgot and walked away for like 45 minutes) or else it will get dry and then you will have to work really hard to re-moisten the dough and get pupusas that aren't cracked all over (notice how cracked and ugly and spilling-forth-of-black-beans mine are.. this is why).

Now cut the dough in roughly 8 pieces and roll them into little individual balls of dough. Take each one and using your thumb to make an indentation and form a sort of urn with it (check out the linked recipe above - it has GREAT pictures). Place a spoonful of beans in the hole and then fold over/pinch together the dough to close it up.

Carefully pat the ball into a thick pattie and place between two layers of sarah wrap. Slowly roll it out with a rolling pin until about 4 inches in diameter and maybe 1/4 thick.

Heat a skillet and cook them until gently browned on each side. Eat fresh and hot from the skillet (after letting them cool a minute so you don't burn off your tongue) for best taste.

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