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 🙂
3 cups corn kernels
1 cup flax seeds, soaked in 1 cup water for 4 hours
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
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.
Giving credit where credit is due…
Nice one Alissa Cohen – can’t wait to try these for dinner – the mixture tasted amazing 🙂