Vegetarian Pupusa

Serves : 4

Preparation time: 10 minutes

Rest : 20 minutes

Cooking time : about 10 minutes

Ingredients

• 60 ml (4 tablespoons) white flour
• 500 ml (2 cups) Masa Harina
• 375 ml (1 ½ cups) hot water
• 3 ml (1/2 tsp.) salt
• 30 ml (2 tablespoons) oil
• 125 ml (1/2 cup) sour cream
• 60 ml (4 tbsp.) chives, snipped
• 60 ml (4 tbsp.) olive oil
• 4 portions salad of your choice as garnish

Garnish

• 1 onion, chopped
• 60 ml (4 tbsp.) olive oil
• 125 ml (1/2 cup) chickpeas
• 125 ml (1/2 cup) kidney beans
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) sweet smoked paprika
• 30 ml (2 tbsp.) Tex Mex spice blend
• 6 to 8 drops green Tabasco
• 125 ml (1/2 cup) cheddar cheese, grated
• Salt and pepper to taste

Preparation

1. In a hot frying pan, fry the onion in the oil for 2 minutes.
2. Add the chickpeas and beans and sauté for a further 2 minutes.
3. Add the garlic, paprika, Tex Mex spices and Tabasco. Check the seasoning.
4. Remove from the heat, add the cheddar cheese and leave to cool.
5. Meanwhile, in a bowl, mix the white flour, Masa Harina, water, salt, knead the dough for 2 to 3 minutes then leave to rest for 20 minutes.
6. Form discs ¼ '' thick.
7. In the center of each disk, spread the prepared, cold mixture.
8. Close the ends of each disk on itself, to form a tightly closed pocket that you then flatten.
9. In a hot frying pan, in a little fat, brown the pupusas for 2-3 minutes on each side.
10. Serve hot, with a salad.