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- Makes 10 pupusas
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Native to El Salvador, pupusas are delicious stuffed corn pockets that are browned to crispy perfection on a stovetop griddle. These vegan pupusas are filled with a blend of spinach and a savory potato-based “cheese” sauce (separate recipe here) that will have you licking your fingers for every last drop. Served with a side of traditional pickled cabbage slaw known as curtido, these irresistible corn flatbreads are perfect for a quick and satisfying meal. We've got lots more delicious healthy vegan dinner recipes for you to enjoy!
Tip: Look for low-sodium, oil-free salsa at the grocery store, or make your own using our 20-minute recipe.
- 1 10-oz. package frozen chopped spinach
- ¾ cup Potato “Cheese” Sauce
- 1 tablespoon finely chopped fresh jalapeño chile pepper
- 2 cloves garlic, minced
- ¼ cup + 1 teaspoon fresh lime juice
- 1 teaspoon dried Mexican oregano, crushed
- Sea salt, to taste
- 2 cups shredded red cabbage
- ½ cup shredded carrot
- 1 small yellow onion, thinly sliced
- ¼ cup white wine vinegar
- 2 cups masa harina
- Oil-free salsa, for serving
- Place spinach in a strainer; run hot water over spinach to thaw. Press spinach with the back of a spoon to remove as much excess liquid as possible. Transfer spinach to a large bowl. Add the Cheese Sauce, garlic, 1 teaspoon of the lime juice, the oregano, and salt. Mix well.
- For Red Cabbage Slaw, in a bowl combine red cabbage, carrot, onion, white wine vinegar, the remaining lime juice, and ¼ cup water. Season to taste with sea salt. Set aside.
- In another bowl combine masa harina with 2 cups of warm water. Stir with a rubber spatula or your hands to form a ball. Divide dough into ten ¼-cup portions.
- To assemble, roll one portion of dough into a ball. Press into the center of the ball and stretch sides to widen the impression. Spoon a heaping tablespoon of spinach mixture into the center of the dough. Fold edges of dough around filling and roll into a ball. Repeat with remaining dough and spinach mixture. Pat each ball into a patty about ½-inch thick.
- Brush patties with water. Cook on a nonstick griddle or skillet over medium-low about 7 minutes or until edges and top start to appear dry and underside is nicely browned. Turn patties over; cook 5 to 7 minutes more to brown the second side. Transfer to a platter. (You may have to cook pupusas in batches.) Serve with salsa and Red Cabbage Slaw.