I would like to give a special thank you to the Idaho Potato Commission for sponsoring this post! All opinions and recipe are my own.
My pupusa habit was becoming a bit on the expensive side, especially when ordering for the whole family a couple times a week and everyone wanted more than one. Also let’s face it, the options are limited for vegetarians at most places. This drove me to start making my own pupusas. I was pleasantly surprised at how extremely easy they are to make, and how great they taste filled with Idaho® Potatoes, cheese and jalapeno! Such a simple inexpensive meal that taste like the most decadent flavors have been invited to your table.
Give these little potato gems a spin…. you won’t be disappointed.
Ingredients for Idaho Potato Pupusas:
- 2 large Idaho Potatoes (peeled and cut into 2 inch cubes)
- 4 tablespoons butter (melted)
- ½ teaspoon garlic powder
- 2 cups instant corn flour
- 2 cups warm water
- 1 teaspoon salt
- 2 cups grated jack cheese or queso quesillo
- 1/4 cup pickled jalapeno slices
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 cup thinly sliced yellow onion
- 1 cup grated carrots
- salt and pepper to taste
- ½ cup white wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon crushed chile flakes
Red Tomato Salsa:
- 5 large tomatoes
- 1 small white onion
- 2 garlic cloves
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pupusa: Boil potatoes for 15 minutes until fork tender. Drain potatoes, and then place in a bowl. Pour butter and garlic powder over the potatoes and mash with a potato masher. Sprinkle with salt and pepper to taste. Set to the side.
- In a large bowl mix corn flour, water and salt together until combined and dough is formed.
- Wet both hands before forming dough into 2-3 inch balls. Let the balls rest in the bowl for 5 minutes before flattening each ball into a flat 5-inch disk about the size of your hand.
- Fill the center of the 5-inch disk with 2 tablespoons of cheese, 2 tablespoons of mashed potatoes, and a few slices of pickled jalapeños.
- Pull sides of disk upwards to cover filling, then pinch together to completely enclose.
- Gently flatten enclosed masa ball back into a flattened 5-inch disk. Wet hands as you work to keep them from sticking to disk.
- Cook pupusa on a heated comal or large griddle over medium high flame. I oiled my comal with ½ teaspoon of olive oil between each pupusa. Cook 4 to 5 minutes per side.
- Serve and top with curtido and red tomato salsa.
Curtido:Mix all ingredients in a bowl until completely combined. Can be made a few days ahead, but taste great fresh as well.
Red Tomato Salsa:Coarsely chop tomatoes, onion, and garlic cloves. Place in a blender with a ½ cup of water, and blend into a puree.Pour tomato puree into a saucepan and heat over a medium high flame for 15 minutes. Add salt and pepper, mix well and allow to cool before serving.
- Prep time: 40 minutes
- Cook Time: 40 minutes
- Makes: 10 pupusas
If you’re looking for more of my potato recipes… try this one, Potato Pan De Muerto!