Ingredients
Directions
Chop the onion and mince the garlic. Heat 1/4 cup oil in a medium pan. Cook the onion and garlic until the onion starts to brown, then cook 3-4 minutes more.
Put the onion and garlic into a blender, keeping as much oil as you can in the pan.
Add the beans (with their liquid) to the blender and puree until the mixture is smooth.
Reheat the oil over medium and transfer the bean puree into the skillet. Cook, stirring all the time, until the mixture thickens slightly (5-7 minutes).
Turn off the heat, stir in the grated cheese, season with salt to taste, and let the filling cool.
In a medium bowl, combine the masa or white flour, salt, and oat flour.
Slowly add hot water, stirring with a wooden spoon, until the mixture is sticky enough to knead by hand.
Gently knead for 1-2 minutes, then let the dough rest for 15 minutes.
Divide the dough into 10-12 pieces. Carefully press each piece into a disc about the size of the palm of your hand.
Place two tablespoons of filling in the middle, then pull the edges together to enclose the filling. Gently press the stuffed ball into a disk. If the dough is sticking to your fingers, put a little oil or water on your fingertips as you work.
Heat a little oil in a large pan, then cook the pupusas for 3-4 minutes per side, until the dough is golden brown. Don’t worry if a little filling leaks out as you cook; just scrape it off the pan before cooking the next batch.
Serve pupusas with salsa roja, pickled cabbage, or whatever your favorite sauce is, and enjoy!
This play on the classic “Sopa de Tortilla en Bolitas” uses high-protein oat flour instead of corn tortillas as the base for its delicious bolitas. This is a great recipe for those who are gluten-free… or for anyone who doesn’t have stale tortillas lying around but still wants a delicious, hearty soup!
Ingredients
Directions
Chop the onion and mince the garlic. Heat 1/4 cup oil in a medium pan. Cook the onion and garlic until the onion starts to brown, then cook 3-4 minutes more.
Put the onion and garlic into a blender, keeping as much oil as you can in the pan.
Add the beans (with their liquid) to the blender and puree until the mixture is smooth.
Reheat the oil over medium and transfer the bean puree into the skillet. Cook, stirring all the time, until the mixture thickens slightly (5-7 minutes).
Turn off the heat, stir in the grated cheese, season with salt to taste, and let the filling cool.
In a medium bowl, combine the masa or white flour, salt, and oat flour.
Slowly add hot water, stirring with a wooden spoon, until the mixture is sticky enough to knead by hand.
Gently knead for 1-2 minutes, then let the dough rest for 15 minutes.
Divide the dough into 10-12 pieces. Carefully press each piece into a disc about the size of the palm of your hand.
Place two tablespoons of filling in the middle, then pull the edges together to enclose the filling. Gently press the stuffed ball into a disk. If the dough is sticking to your fingers, put a little oil or water on your fingertips as you work.
Heat a little oil in a large pan, then cook the pupusas for 3-4 minutes per side, until the dough is golden brown. Don’t worry if a little filling leaks out as you cook; just scrape it off the pan before cooking the next batch.
Serve pupusas with salsa roja, pickled cabbage, or whatever your favorite sauce is, and enjoy!
