Mushroom and Goat Cheese Pupusas
Servings
4Serving size
2 pupusasThis recipe can easily be multiplied and makes good leftovers. Reheat gently. Serve with a side salad of your choice.
Serve with Cole Slaw or Green Bean and Mushroom Salad or Jicama Salad or Jicama Slaw or Mushroom Salad
Ingredients
| 3 tsp. Olive oil (divided) |
| 1/2 large White onions (diced) |
| 8 ounces Crimini mushrooms (sliced) |
| 1 Tbsp. Chili powder |
| 1/2 tsp.. Ground cumin |
| 1 tsp.. Smoked paprika |
| 1/4 tsp. Salt (divided) |
| 1 to taste Black pepper |
| 2 cup Corn flour, yellow, masa, enriched |
| 2/3 cup Water (warm, but not hot) |
| 4 ounce Semisoft goat cheese |
Instructions
Add 1 teaspoon of the olive oil and then the onions.
Cook for about 5 minutes. Stir frequently.
Add the mushrooms and cook for about 10 minutes. Stir frequently.
Add the chili powder, cumin, paprika, 1/8 tsp. salt, pepper, and water.
Simmer for about 10 minutes until the water has evaporated. Set aside to cool.
Place the masa in a large mixing bowl.
Add the warm water and the remaining 1/8 teaspoon salt.
Mix together until well blended. Form into a ball and let stand for 15 minutes.
Divide the masa mixture into 8 equal balls.
Press the balls flat into the palm of your hand, creating a small bowl shape.
Add 1/8 of the mushroom mixture and 1/2 ounce of goat cheese to the small depression, then fold the edges of the masa bowl over the mixture to seal the pupusa.
Repeat until you have 8 pupusas.
Gently flatten each pupusa into a 3 to 4 inch disk.
Place a non-stick griddle or skillet over high heat.
Add 1 teaspoon olive oil and then 4 of the pupusas.
Cook on the first side for 5 minutes. Adjust the heat lower if necessary, to insure that the papusas don't burn.
Turn the pupusas over and cook for another 3 to 5 minutes, then set them aside on plates (try keeping them warm in the oven set to "warm" or 200F) while you cook the other 4 pupusas. Serve.
Serve this recipe with one of these vegetable side dishes.
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Jicama Salad
After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.
Jicama Slaw
Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Pupusas are a bit like miniature tamales, but they’re fried in a pan instead of steamed. It does take a little practice to make pupusas. The dough is soft and can be crumbly, so folding it around the filling can be challenging. Once the filling is inside and you are folding, the key is to keep the dough underneath and next to your palm intact and gently fold the edges – somewhat like wrapping a gift. Gently smooth the edges over the top until the cornmeal coating covers well.