A pupusa i s traditional dish from El Salvador, in the likes of an empanada, arepa or papa rellena. It's basically a thick tortilla cooked on a "comal" and stuffed with cheese, pork, refried beans or a combination of these fillings. It's also traditionally topped with a spicy coleslaw or salsa. This creation came out of a total "chopped" moment in my kitchen. I had soaked the quinoa for something else, but I was missing some ingredients. It took me a second but I figured I had everything to make something with it. And I gotta say that it paid off! The first few were not pretty, but I figured out how to make them perfectly crunchy on the outside on both sides. Top with your favorite type of salsa, and you have a very filling meal.
Ingredientes1 cup of quinoa
1 cup of water or vegetable broth
3/4 cup of brown rice flour
1 tsp of baking powder
1 tsp of baking soda
1 can of organic black beans
1/2 teaspoon of oregano
1/2 teaspoon of cumin
1/2 cup of cashews
S&P al gusto
For salsa criolla:
1 small onion
1/2 tsp of aji amarillo
S&P al gusto
Paso a paso
1. Soak quinoa over night and rinse until all the foam is gone.
2. Blend quinoa with a cup of water or vegetable broth and add brown rice flour, baking powder, baking soda and salt to create a masa. It should be like pancake consistency.
3. Mix beans with oregano & cumin, then blend. And the cashews and set aside.
4. Heat up a tablespoon of oilve oil on medium heat, then add the quinoa mix like a large pancake.
5. After a minute of cooking, add the bean mixture and cover with more quinoa mix.