Yum. Pupusas. Crispy, crunchy pockets of flavor. No wonder Salvadorans (and pretty much everyone else) loves them. The fillings for pupusas are endless. They can be stuffed with veggies, cheese, beans, anything at all. I’ve made a lovely zucchini-stuffed pupusa before. The zucchini gave it a nice sweet touch but this time I am going a little earthier.
This mushroom filling is meant to be very garlicky. The garlic adds a nice salty kick to the mellow warmth of the mushrooms. Plus the heartiness of the mushrooms makes for a great meatless filling.
WHAT YOU NEED:
-2-3 cups of mushrooms;
-4-5 cloves of garlic;
– 2 cups of masa harina or prepared masa;
– 1-2 cups of curtido
WHAT YOU DO:
In a large sauté pan heat up oil on medium heat. Add mushrooms and sauté until they begin to brown. Next add garlic and cook for another 30 seconds to a minute. Add salt to taste and let mixture cool completely.
Filling can be made the night before and refrigerated to cut down on time the day of. Prepare masa according to package directions (I generally add a good splash of oil to the mix to add extra moisture). Separate dough into golf-ball sized balls. Take each ball and with your thumb make an indention into the ball forming a bowl. Spoon about ½ tablespoon of filling into the center of the dough. Wrap dough around the filling making sure the filing is sealed within the pupusa. This takes practice. The main thing is to make sure the filling will not leak out while it cooks. Another (unauthentic)method I have tried is to make a very thin layer of dough and cup it in my hand, scoop the filling, place another thin layer of dough on top, then pinch the layers together to insure the filling stays inside (kind of like a pie). Traditional, probably not but at least the filling stays inside the pupusa.
Heat a small amount of oil in a sauté pan. Place pupusa in pan and sauté on each side until golden brown and delicious, about 3-4 minutes. You want to make sure there is a nice crisp to it. If making a large batch, place pupusas on a baking sheet and keep in a warm oven until ready to serve. To serve, simply place on a plate with curtido.