Gluten-Free Bean and Cheese Pupusas: El Salvador's Favorite Dish

Celiac.com 07/05/2024 - Pupusas are a traditional dish from El Salvador, deeply rooted in the country's indigenous culture and culinary history. These delicious stuffed corn tortillas date back to pre-Columbian times, originating with the Pipil people, who were known for their agricultural practices and intricate food preparation techniques. Pupusas have been a staple in Salvadoran households for centuries, symbolizing community and family gatherings where the act of making and sharing food is cherished. The dish has evolved over the years, incorporating various fillings such as beans, cheese, and meats, reflecting the diverse influences and regional variations within El Salvador. Today, pupusas are celebrated not only in El Salvador but also in Salvadoran communities around the world, particularly in the United States, where they have become a beloved comfort food.

The popularity of pupusas has transcended cultural boundaries, leading to adaptations that cater to various dietary needs, including gluten-free versions. This gluten-free bean and cheese pupusa recipe maintains the authentic flavors and textures of the traditional dish while ensuring it is accessible to those with gluten sensitivities. Accompanying the pupusas is curtido, a tangy pickled cabbage and carrot topping that adds a refreshing crunch and complements the rich, savory filling. Curtido is not just a side dish; it is an essential part of the pupusa experience, balancing the flavors and providing a delightful contrast. Together, the gluten-free pupusas and curtido offer a taste of Salvadoran heritage, allowing everyone to enjoy this iconic dish while honoring its storied past.

Celiac.com Sponsor (A12):
Here's a unique recipe for an authentic Salvadorian gluten-free bean and cheese pupusa, along with a recipe for the traditional pickled cabbage and carrot topping, known as curtido.

Gluten-Free Bean and Cheese Pupusas

Ingredients:

For the Pupusas:

• 2 cups masa harina (make sure it's gluten-free, such as Maseca)
• 1 ½ cups warm water
• 1 cup refried beans (ensure they're gluten-free)
• 1 cup shredded mozzarella cheese (or a Salvadoran cheese like queso fresco if available)
• ½ tsp salt
• 1 tbsp vegetable oil

For the Curtido (Pickled Cabbage and Carrot Topping):

• ½ head green cabbage, thinly shredded
• 2 large carrots, peeled and grated
• 1 small white onion, thinly sliced
• ½ cup white vinegar
• ½ cup water
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp sugar (optional)
• 1 jalapeño, thinly sliced (optional, for added spice)

Instructions

Curtido Preparation

1. Prepare the Vegetables: In a large bowl, combine the shredded cabbage, grated carrots, and sliced onion.
2. Make the Pickling Liquid: In a small saucepan, bring the white vinegar, water, oregano, salt, pepper, and sugar (if using) to a boil. If you like it spicy, add the sliced jalapeño to the pickling liquid.
3. Pickle the Vegetables: Pour the hot pickling liquid over the cabbage mixture. Stir well to combine.
4. Marinate: Let the curtido sit at room temperature for at least an hour before serving. For best results, refrigerate for at least 4 hours or overnight to let the flavors meld.

Pupusa Preparation

1. Prepare the Dough: In a large bowl, mix the masa harina with the warm water and salt. Stir until a dough forms. The dough should be moist but not sticky. If it's too dry, add a little more water. If it's too sticky, add a bit more masa harina.
2. Shape the Pupusas: Divide the dough into 8 equal balls. Flatten each ball into a disc about 1/4 inch thick.
3. Fill the Pupusas: Place about 1 tablespoon of refried beans and 1 tablespoon of shredded cheese in the center of each disc. Fold the edges of the dough over the filling and reshape into a ball, then flatten again into a disc, ensuring the filling is sealed inside.
4. Cook the Pupusas: Heat a griddle or large non-stick skillet over medium-high heat and lightly coat with vegetable oil. Cook the pupusas for about 3-4 minutes on each side, or until golden brown and slightly crispy.
5. Serve: Serve the hot pupusas with curtido on the side. You can also add a bit of salsa roja if you like.

Enjoy your authentic Salvadorian gluten-free bean and cheese pupusas with the traditional pickled cabbage and carrot topping!