Potato, Lentil and Zucchini Pupusas with Green Chile and Black Bean Puree

Pupusas are a traditional Salvadorian dish that I discovered a few years ago.  They're basically thick corn tortillas stuffed with a seasoned filling.  I've made them with all sorts of fillings but this vegetarian option has been my favorite.  I love the smokiness of the cumin and the various textures of the corn, potatoes and zucchini.  Don't be intimidated by the ingredients or the prep.  I didn't grow up making tortillas with my grandmother but I didn't let that stop me.  And Masa flour is easier to find at your local grocery store these days.  As with any of the recipes I share here I encourage you to modify this to your own personal taste.  Experiment, take risks and enjoy the adventure.  I know I did.

Ingredient List:

Black Bean Puree:
1 c. dried black beans, rinsed and soaked overnight
2 c. water (enough to cover beans by 1 inch)
1 TBS granulated garlic
1 TBS kosher salt
1/2 TBS ground cumin
1/4 TSP cayenne pepper
8 oz. fire roasted green chilies

                                                      Filling:
1 c. diced zucchini, seeded (2 medium)
1 2/3 c. diced yukon gold potatoes, peeled (2 large)
1 c. red lentils
2 TBS minced shallots (1 medium)
1 TBS minced garlic (2 cloves)
2 TBS olive oil
2/3 c. white corn (canned or frozen), if using canned drain off liquid
1 TSP ground cumin
1 c. reserved black bean liquid
Pupusas:
2 c. Masa flour
1 1/2 c. warm water
1 TSP kosher salt

Garnish:
2 large avocados, sliced
1 bunch cilantro, roughly chopped
2 c. finely shredded cheddar cheese
sour cream or plain greek yogurt for garnish

To prepare beans for bean puree cover soaked beans with the water and add the seasonings.  Bring to a boil and then simmer until beans are soft.  Add beans, reserving 1 cup of the liquid for the lentils, and the chiles to a blender and puree until smooth.

  To make filling heat the oil in a large skillet over medium high heat.  Add garlic, shallots and potatoes and cook until potatoes begin to brown.  Meanwhile, bring lentils and black bean liquid to a boil, reduce heat and simmer until liquid is absorbed and lentils are soft.

 Add zucchini and cumin and saute until zucchini begins to get color.  Add corn.  Continue to saute until zucchini is cooked, being careful not to overcook.  Add cooked lentils until well combined.


Meanwhile, prepare pupusa dough.  Roll into a 2 inch ball and flatten until 1/4 in thickness.  Spoon filling onto tortilla, leaving a 1/2 inch margin.  Make another tortilla and lay over filling.  Pinch together edges, making sure they are sealed.  Cover with a damp dowel while making the rest of your pupusas.  Heat vegetable oil in a large pot and fry until golden brown on both sides.



Once the pupusas are fried assemble the plates with as follows:

Ladle 1/2 cup of the bean puree onto a plate.

Add sliced avocado in a circle.

Lay 2 pupusas gently on top of the avocado slices.  Drizzle with Black Bean Puree.



 Top with cheese, cilantro and a dollop of either Sour Cream or Plain Greek Yogurt

 

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