Mama's Zucchini Pupusas

Salvadoran chef Claudia Lopez and her mom, Norma, watched the Forks Over Knives documentary about plant-based eating and had an epiphany. Their restaurant, Maria’s International Tamales in downtown Los Angeles, is now an oasis of healthy food in a jungle of fast food. Claudia’s excellence and skill mean that her pupusas and tamales are in high demand and well loved by veggie and meat lovers alike.

Her pupusas are filled with zucchini and easy to make at home. Once you get the hang of whipping up the dough, you can experiment with alternative fillings like beans, jackfruit, and other vegetables. Masa harina, used in the dough, is a finely ground cornmeal that is made from nixtamalized, dried corn.

Salvadoran chef Claudia Lopez and her mom, Norma, watched the Forks Over Knives documentary about plant-based eating and had an epiphany. Their restaurant, Maria’s International Tamales in downtown Los Angeles, is now an oasis of healthy food in a jungle of fast food. Claudia’s excellence and skill mean that her pupusas and tamales are in high demand and well loved by veggie and meat lovers alike.

Her pupusas are filled with zucchini and easy to make at home. Once you get the hang of whipping up the dough, you can experiment with alternative fillings like beans, jackfruit, and other vegetables. Masa harina, used in the dough, is a finely ground cornmeal that is made from nixtamalized, dried corn.

Makes 12 Pupusas | Active Time: 25 minutes | Total Time: 25 minutes

Chef's Notes

*The hotter the water, the faster the masa harina will hydrate and produce a smooth dough.

**For those on a low- or no-salt diet, omit the salt. The masa is aromatic and flavorful and the accompanying curtido or salsa will provide plenty of flavor.

In the beginning, consider a smaller amount of filling, as it is easier to work with.

Pupusas are commonly thicker than this, too.

Making the Pupusas

1. MAKE THE DOUGH: In a large bowl, mix the masa harina, water and salt until combined. You may need to add a bit more water, 1 tablespoon at a time, to get the dough to come together.

Let stand for about 10 minutes while you prepare the zucchini.

2. PREPARE THE ZUCCHINI: Grate the zucchini using the large holes on a grater. Sprinkle with a pinch of salt, and squeeze to remove excess water.

3. FORM THE PUPUSAS: Wet your hands with a bit of water and/or oil to keep the dough from sticking.

Make a ball of dough about the size of an ice-cream scoop and flatten it between the palms of your hands into a round that’s about 1⁄4 inch thick.

Add 2 to 3 tablespoons*** of the zucchini filling to the center of the dough. Wrap the dough around the filling and then flatten it again between the palms of your hands, until it is about 1⁄4 inch thick**** and 4 inches across.

Repeat with the remaining dough and filling.

To cook, heat a nonstick skillet over medium-high heat. Cook each pupusa until lightly browned, about 5 minutes per side.

Serve with the hot sauce, salsa, and curtido.

Step 1: Making the Pupusas

FOR THE DOUGH:
3 cups masa harina
1 cup warm water, plus additional as needed*
Pinch of salt**
FOR THE FILLING:
2 zucchini, grated
FOR SERVING:
Hot sauce
Salsa
Curtido (pickled cabbage)

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