I flicked through a recipe book last night before bed and found this recipe for Pupusas.  I had no idea what a Pupusa was – so a quick google search and now I know…

A pupusa  is a traditional Salvadoran dish made of a thick, handmade corn tortilla  that is usually filled with a blend of cheese, pork meat and refried beans.  These are usually served with lightly fermented cabbage with red chilies and vinegar and a watery tomato salsa.

I’m not sure what I will serve with mine, perhaps some guacamole, salsa, sprouts or lettuce and some sauerkraut.

Terribly easy to make – before I went to sleep I put the flaxseeds on to soak and took some frozen corn kernels out of the fridge to thaw.

This morning all I needed to do was put everything into a food processor and pop them into the dehydrator. These will be ready for dinner and I think I will take some for lunch tomorrow 🙂

Ingredients:

3 cups corn kernels

1 cup flax seeds, soaked in 1 cup water for 4 hours

1 banana

1 red chili, seeded

1/4 cup chopped coriander

1 Tsp. chili flakes

1 Tsp. ground cumin

1 Tsp. sea salt

1 Tsp. freshly ground black pepper

Method:

Combine all ingredients in a food processor.  Blend until smooth.

Using a measuring cup or a ladle, drop 1/3 cup fulls of batter onto a lined dehydrator tray.  Using a metal spatula, spread mixture into a circle.  The batter should spread about 3/4 cm thick.

Dehydrate at 115 degrees Fahrenheit for 6 hours.  Flip Pupusas onto mesh rack, remove teflex liner and dehydrate a further  hour.

The Pupusas need to be flexible – not too crisp.

Serve immediately or wrap and store in the fridge for 2-3 days.

Ally x

Giving credit where credit is due…

Nice one Alissa Cohen – can’t wait to try these for dinner – the mixture tasted amazing 🙂