I first had pupusas at this cute little Latin American breakfast joint called Sun Rise Restaurant in the Mission – I was drawn to it because of the colorful cabbage and carrot salad on top of seemingly fried dough. My friend and I quickly ordered a huge breakfast- 2 kinds of pupusas stuffed with zucchini and spinach and cheese with chilaquiles. These pupusas were simple – it really is the salsa and the cabbage that make this breakfast delicious. I loved the runny simple salsa and the simple cabbage salad that had a hint of vinegar. It was a great combination! And what I didnt realize is that it is super easy to make and super healthy too. I love a good simple healthy power breakfast. My roomies mom makes them for her sometimes and she stores the cooled pupusas in sandwich bags and she re-heats them whenever she is ready to eat it. Perfect for the on-the-go breakfast types. Give it a try today!
Ingredients
Pupusas
(makes 8 pupusas)
2 cups masa harina
Pinch of salt
1 1/2 cup water (more of less depending on the dough- dont be afraid to add water if the dough is dry and dont be afraid to add flour if the dough is too sticky)
1-2 cups shredded Mozzerella cheese, Monterey jack, or queso fresco
olive oil
Salsa
(makes about 4 cups salsa)
3 tomatoes, roma or vine, cut in quarters
1/2 jalapeno, sliced
1/4 onion, sliced
1/2 cup water
Curtido (Cabbage + Carrot salad)
(makes for 2 servings)
2 cups shredded cabbage
2 cups shredded carrots
1/2 onion, sliced
oregano
salt and pepper
3-4 tbsp apple cider or white vinegar
1/2 lemon, juiced
1. In a large bowl, mix together masa harina and water and salt. The texture should be like playdough – not too sticky and not dry. A good way to tell is to grab a ball and flatten it with your palm. If the papusa does not crack on the sides then you are good. If it does, add a bit more water until it doesn’t crack anymore.
2. Form the dough into 8 balls of dough.
3. Make a little whole to stuff the cheese inside. Stuff as much as you can! Then fold the edges over the cheese. Flatten into disks.
3. In a small pot, boil the tomatoes, jalapeno, and onion with the water until soft. Blend until smooth. Let cool. Set aside.
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| after blending it |
4. In a large bowl, mix together cabbage, carrots, oregano, salt and pepper, vinegar and lemon juice. Toss and set aside.
5. In a large pan, heat some olive oil. Fry the papusa disks 3 minutes on each side on med-high heat. Should be golden brown with a few spots on it.
6. Serve!!!
