Vegan Pupusas

Instructions

1. In a large mixing bowl, whisk together the masa harina and salt. Optionally add a pinch of garlic powder, cumin, or paprika for extra flavor.
2. Pour the cold water over the flour and stir with a spatula. When it becomes difficult to stir, knead by hand (or with a stand mixer paddle) for 1–2 minutes until the dough has a clay-like texture. It will be slightly wet — set aside to rest for 15 minutes.
3. Lightly oil your hands to prevent sticking. Scoop out 3 tablespoons of dough and roll into a ball.
4. Flatten the ball into a thick, even circle. Hold it in one hand and fill the center with up to 2 teaspoons of filling — use 1 tsp refried beans + 1 tsp cheese, or just cheese.
5. Close your hand to fold the dough into a pocket and pinch the seam firmly to seal. Roll back into a ball, then pat between your palms to flatten into a thick, even disc.
6. If cracks appear, smooth them with a dab of extra dough or wet, oily fingers.
7. Place on a parchment-lined plate and repeat with the remaining dough.
8. Warm a cast-iron skillet over medium-high heat (no oil needed).
9. Cook pupusas 2–3 minutes on one side, then flip and cook 1–2 minutes more, until golden with dark charred spots and crispy.
10. Serve hot with guacamole, hot sauce, and coleslaw.

Notes

• Masa harina (nixtamalized corn flour, e.g., Maseca) is essential — regular corn flour or cornmeal will not work.
• The 5-minute cook time is per pupusa batch; cooking all 18 will take longer if done in rounds.
• Nutrition values are per pupusa (1 of 18).

Substitutions

• The filling is flexible — try cooked kale, black beans, or any vegan shredded cheese.

Make-ahead

Store cooked pupusas in the fridge for up to 4 days. Rewarm in a hot dry skillet or toaster. They also freeze well — thaw overnight in the fridge before rewarming.