* Exported from MasterCook *
Bread, Mediterranean Pupusas
Recipe By :Bob's Red Mill
Serving Size : 36 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Ethnic
Muffins/Rolls Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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Marinated Beets:
1 Orange -- juiced
1 Tbsp White Wine Vinegar
2 Tbsp Olive Oil
1 tsp Sea Salt
1 lb Beets -- peeled and chopped into 1" pieces
Spiced Smashed Chickpeas:
15 1/2 oz Chickpeas -- drained
2 Tbsp Olive Oil
2 cloves Garlic -- minced
1 tsp Sea Salt
1/4 tsp Red Pepper Flakes
2 tsp Lemon Juice
Masa Dough:
1/2 cup Amaranth Flour
1/2 cup Masa Harina
1/4 cup Tapioca Flour
1/4 tsp Sea Salt
1/2 cup water -- +
1 Tbsp Water
To Assemble:
1 1/2 cups toasted Walnuts
10 oz Oaxaca Cheese -- or String Cheese
4 oz creamy Goat Cheese
Sour Cream and chopped fresh Parsley -- for
serving, optional
Quick Pickles:
1 small Purple Cabbage -- cored and shredded
1 small Red Onion -- sliced
4 cups Boiling Water
1 cup white vinegar
2 tsp Sea Salt
These delectable amaranth and masa flatbreads are stuffed with
roasted beets, smashed chickpeas and two kinds of cheese! Drool.
Serve with quick pickles (recipe included below).
PREP: 1 hour
COOK: 45 to 55 minutes
PASSIVE: 1 1/2 hours
Marinated Beets: One hour before making pupusas, marinate beets by
filling a zip-top bag with orange juice, white wine vinegar, olive
oil and sea salt. Add beets and mix around. Marinate at room
temperature for 1 hour, moving beets around within the marinade.
Preheat oven to 375F and discard marinade. Bake beets for 30 to 40
minutes on a parchment-lined baking sheet until they are soft and
caramelized on the edges. Set aside to cool.
Spiced Smashed Chickpeas: In a bowl, combine chickpeas, olive oil,
minced garlic, sea salt and red pepper flakes. Use a fork to mix
together and lightly smash half of the chickpeas.
Heat a medium pan over medium heat and add chickpeas. Cook 10
minutes, stirring every minute or so, until browned but not overcooked.
Return the beans to the bowl and toss with lemon juice. Set aside.
Masa Dough: In a small bowl, whisk together amaranth flour, masa
harina, tapioca starch and sea salt. Create a well in the middle and
pour in water.
Use clean hands to mix water into the dry ingredients. It may be
slightly wetter than you expect. Cover and allow to rest for 30 minutes.
To Assemble:
While masa is resting, make the final filling. In a food processor,
add roasted beets and toasted walnuts. Pulse together until the
mixture is rice-like in texture.
Once dough is done resting, create 30 balls about 1 1/2" in diameter.
Use the palm of your hand to flatten each ball. In the center, add 1
teaspoon each of the beet and chickpea mixtures. Finally, add 1
teaspoon Oaxaca cheese, along with 1/2 teaspoon goat cheese.
Fold dough over the filling until it's completely sealed. Pat between
your hands until flat. If the pupusa cracks, patch it with a bit of
dough and a little oil. Repeat with the remaining ingredients.
Heat a cast iron pan over medium heat. Lightly brush the pan with oil
and cook the pupusa about 4 minutes on either side, or until golden
brown. Repeat until all the pupusas are cooked.
Serve with quick pickles (see below) served over a dollop of sour
cream. Sprinkle with chopped parsley.
Quick Pickles: In a large bowl, combine cabbage and onion. Pour
boiling water over the vegetables and toss, making sure vegetables
are covered. Let sit for 10 minutes, then drain water off.
Whisk together vinegar and salt. Place blanched vegetables into a
Mason jar or zip-top bag. Pour in vinegar and refrigerate for 30
minutes. The longer the vegetables sit, the stronger the pickle.
S(Internet address):
https://www.bobsredmill.com/recipes/how-to-make/mediterranean-pupusas
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Per Serving (excluding unknown items): 129 Calories; 7g Fat (43.6%
calories from fat); 5g Protein; 14g Carbohydrate; 3g Dietary Fiber;
3mg Cholesterol; 244mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0617