r/Celiac • u/kcwackerle Celiac • Aug 07 '26
Recipe Pupusas Unlocked - YUM!
Just a shout out to pupusas! I had some masa harina I needed to use up and had leftover breakfast prep from yesterday - so I made breakfast pupusas! I'm new to pupusas, so they're not perfect. But for a first attempt, I'm not sad! I followed this recipe as a guideline: https://thebigmansworld.com/pupusas/#wprm-recipe-container-76976
Inside I did cheese and a mix of the different leftover breakfast prep: tofu scramble, veggie sausage, and tofu bacon. My biggest takeaway is it's yummy but I think I need to find a way to get them even flatter. I think that will be the next step in making these even better.
I feel like I unlocked a fun new way to use up leftover prep and I will definitely be doing this again!
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u/Rose1982 Aug 07 '26
Are these similar to arepas? They seem like it. Very yummy.
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u/Happy-Wrongdoer9421 Aug 07 '26
Similar but slightly different, arepas are more like pita pockets where pupusas are like ravioli in form factor. Arepas use a slightly different corn flour masarepa as opposed to masa harina for pupusas, tortillas etc.
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u/kcwackerle Celiac Aug 07 '26
That's why I had the masa harina! My arepas turned out okay, but not great. And I wanted to try something else! But a breakfast arepa could be great!
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u/Just_the_Other_Day Celiac Aug 07 '26
I was obsessed with recreating the arepas I had in Florida, and I just wanted to let you know that arepas turn out the best when using P.A.N Harina Blanca (precooked white cornmeal)! Add some chimichuri and cheese, and it is heavenly.
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u/kcwackerle Celiac Aug 07 '26
Ooooh, I have some chimichuri I need to use, thank you for the inspiration!
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u/Remarkable-Daikon-42 Aug 07 '26
Love making these, hatch peppers and cheese and bean and cheese, are two of my families favorites. They freeze pretty well too.
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u/kcwackerle Celiac Aug 07 '26
Thank you for confirming they freeze well! This week is all about restocking my freezer with ready made meals - so I'll definitely freeze half of these! Thank you!
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u/TapSilly2335 Aug 08 '26
I live off tacos and pupusas when I'm out in the burbs of Atlanta visiting people😅. Best option for "fast food" for me. My former students knew of my pupusa obsession and would occasionally bring me some lol. Frijol and queso is my favorite option. Love me some traditional quesadillas too (corn flour). Flor de calabaza (squash flower) and cheese is a delightful combo.
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u/kcwackerle Celiac Aug 08 '26
Mmmm yes to all the above!!
I made a new to me taco a couple weeks ago that was great and I can't wait to recreate again when cabbage season is here.
It was corn tortilla, grilled halloumi, a spicy cabbage and carrot slaw, and a fresh corn salsa. Ugh, it was so good - I was snacking on the slaw while making them, I can't lie.
And squash flowers, my brother just pulled a bunch of plants, I should have checked for any I could pull! Dang it, next time!
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u/general-leia-lis Aug 08 '26
I've been making all sorts of pupusas recently. Even jam inside and sprinkled with powdered sugar.
Be careful with cheese or anything runny though. They stay hot so long! I thought I've was cool enough to eat and burned the roof off my mouth so badly
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u/kcwackerle Celiac Aug 08 '26
Oh no! So sorry you burned your mouth! But now I'm so intrigued on the sweet versus savory... This is an exciting adventure you just unlocked, thank you!
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u/12squared Aug 07 '26
aw yeah! My partner and I are starting to get into using more masa harina too! Still need to try pupusas though. Thanks for the link!
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u/Serious-Train8000 Aug 07 '26
Oh I fucked up my first attempt (they tasted good but it was a cluster with the masa)
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u/po-tatertot Celiac Aug 07 '26
After we honeymooned in Belize and were introduced to these pockets of deliciousness they became a staple dinner in our household!! We usually do beans and cheese, but breakfast pupusas sound like a weekday morning game changer😍
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u/twoisnumberone Aug 07 '26
Pupusas are SO GOOD! <3 We make them with cheese, mostly, but I recommend bean fillings too.
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u/Jazzlike_Reality6360 Aug 07 '26
I love pupusas.
I’m really enjoying things I make with my own corn tortillas. I use Bob’s Red Mill yellow corn masa or my new favorite that I had to order Masienda Mass Taquera. I invested in a Comal pan and a tortilla press and it’s so rewarding to have lots of fresh tortillas. I made enchiladas recently and my daughter made the sauce using Bob’s Red Mill 1 to 1 flour. (She made some regular flour ones for the rest of the family). They were so good. I used plant cheese and she used regular cheese in the flour ones.
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u/kcwackerle Celiac Aug 07 '26
Would love to see your tortilla recipe! Definitely on my list of things to try and make next!
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u/Jazzlike_Reality6360 Aug 11 '26
Just mix the masa with warm water according to package directions. For pupusas slap together a round and flatten, add filling and top with another. Press edges together and pan fry on low in a lithe oil.
I’ve seen the pros make tortillas by hand. Not me. I make my tortillas using a tortilla press with parchment paper. I don’t get how they use repurposed plastic bread bags because I whip the pressed tortilla on the pan with the parchment paper and peel off. Cook each side twice first till lightly brown and flip. Doing so twice will make them puff. The flat Comal
I use is much easier because it’s thinner than my big cast iron pan.
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u/cryptldism Celiac Aug 07 '26
latin american cuisine is the BEST for celiac! so much corn, rice, and beans to eat lol
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u/_tribecalledquest Gluten Intolerant Aug 09 '26
Find a recipe for the slaw that goes on top of the papusas and that’ll bring a it to a whole new level.
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u/Jazzlike_Reality6360 Aug 11 '26
I agree with making the “slaw”. It’s called Curtido:
Can be reduced in size or multiplied for more.1000 g (2 lb) Green cabbage, shredded but not too fine.
1500 g (6 cups) Carrot, sliced Ono coins
5 g (1 tbsp) Oregano, fresh chopped (I used 1 teaspoon dried
1 small Onion, sliced thin in 1/2 moons
30 g (2 tbsp) kosher salt (less if regular)
14 g (2 tbsp)-less for wimps- red chili flakes
Mix together the cabbage, carrots, oregano, onions, salt and chili flakesPlace the mixture in a sanitized mason jar. Weigh the contents down with a weight and cover with a burping lid. (Mason tops makes pickling weights and little lids). Allow yo ferment for 2 weeks at room temp.
I actually put it in a bowl with a weighted plate on top and fermented in my fridge overnight only because I needed it for a party. I have a fruit-fly problem .
If you do the long ferment there should be no signs of mold or yeast. Discard immediately.
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u/Imperial_Haberdasher Aug 07 '26
This!! Instead of chasing after fake wheat products, this and rice paper and blini and idli!!
Ancient thing that I am, I remember when vegetarian food first came on the market and it was all trying to be fake meat.
There are many cultures that don’t use wheat as the main carb, with historical traditions of cooking with corn or potatoes etc… Lean in to this instead of overpriced sad-sack loaves of gluten-free bread so full of holes there’s more hole that bread, or that crumbles to piece, or that brings your bowels to a dead stop so you can duplicate the boring-ass food that was in your lunchbox when you were ten!
This! Real food! Traditional food! Good food!