Gluten Free Pupusas | Healthy Cocina with Yadira Garcia

Prepare the ingredients: 1 cup of queso fresco, 1 cup of no fried beans, 1 cup of steamed corn, 1 cup of kido, 2 cups of corn flour, 2 cups of warm water, turmeric, and sea salt.

Mix the corn flour with warm water, turmeric, and sea salt until a gum consistency is achieved. Use flour on your hands to help with the consistency.

Form a ball of masa and let it rest in the fridge.

Take a dough ball, press it down in your hand to create a cup shape for the filling.

Add a little bit of beans, corn, and cheese into the center of the dough cup and close it up like a dumpling.

Roll the filled dough back into a ball and then press it down between your palms to form the pupusa.

Heat a pan with 1 tablespoon of coconut oil and cook the pupusas for 3 minutes on each side.

Prepare the cortito by mixing purple cabbage, carrots, jalapenos, coconut sugar, apple cider vinegar, and 1/4 cup of warm water. Let it rest in the fridge.

For the no fry beans, sauté onions in coconut oil, add spices, then add canned black beans. Cook for about 20 minutes, blend, and serve.

Once the pupusas are cooked, top them with the cortito and enjoy.

Equipment Needed

Dietary

Allergens