After making that big batch of curtido last week, I was craving pupusas, which is what the Salvadoran fermented cabbage is traditionally served with. Pupusas are basically thick tortillas that are stuffed with meat and cheese, then pan-fried. Unfortunately, pupusas are made with corn meal--not part of the paleo diet. I decided to make it my mission to make a corn-free version of these tasty treats.....and I did it! With a combination of mashed plantains, coconut flour and tapioca flour, I was able to mimic the texture and mild sweetness that is normally found from a corn masa-based dough. So pumped! This dough will definitely be my go-to for non-corn corny things, like tortillas and arepas and such...
I stuffed mine with Salvadoran-style pulled pork and raw milk cheddar....pretty much perfection....
|Salvadoran-style pulled pork|
Salvadoran-Style Pulled Pork
2 lb pork roast, pasture-raised
1-15 oz. can diced tomatoes
1 medium yellow onion, thinly sliced
8 cloves garlic, minced
2 jalapenos, or other fresh pepper, minced
2 tsp salt, or to taste
1 tsp black pepper
1 1/2 tsp cumin
1/4 cup dried oregano, or 1/2 cup fresh
1/4 tsp cinnamon
1/4 tsp cayenne, or to heat preference
2 Tbs apple cider vinegar
Combine ingredients in crock pot and cook on high for 6-8 hours, until pork easily shreds and pulls apart.
If you don't have a crock pot, cook in covered casserole dish in the oven at 350 F for 2-3 hours until pork is well cooked and pulls apart easily.
|Pupusas in progress|
Primal Plantain "Pupusas"
(makes 6 small pupusas)
2 large plantains, very ripe--black on the outside
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 tsp sea salt
2 Tbs coconut oil, plus 1 Tbs extra for oiling the pan
1/2 cup shredded cheese --I used raw milk cheddar
1 cup pulled pork (see recipe above)
In a medium bowl, smash the plantains (I used my hands, but a fork or potato masher will work, too) until they are very well mashed. Add in the flours and salt and stir to combine. Cut in the coconut oil and incorporate until a stiff dough forms; you may need to add a little extra tapioca flour or water to get the desired consistency. It should be firm enough to hold its shape around the filling but not too hard or crumbly to be inflexible.
Divide dough into 6 equally-sized pieces. Roll each piece into a 2" ball. Using your thumbs, press an indentation into the center of the ball, creating a well in which to put the filling (see picture above).
Place 1 Tbs pulled pork (drain off excess liquid) and 1 Tbs shredded cheese into the middle of the dough. Wrap the dough around the filling, so that the filling is hidden within the dough. Using your hands or a rolling pin, flatten out the dough to create a 4" disk. If the dough tears or the filling starts to come out in thinner spots, simply repair the holes with dough from thicker parts of the pupusa and reshape as needed.
Heat cast iron (or other) skillet over medium heat. Add coconut oil and let it melt.
Add pupusas (I do two rounds of three in the pan) and cook 3-5 minutes per side until browned on the outside. The dough should be firm and slightly crispy. Repeat for the rest of the pupusas. Keep warm in oven until ready to serve.
Serve with plenty of curtido and avocado....and share with your friends, because they will LOVE you for making this for them!!
|A peek inside....|
**For other filling options, try these ideas:
Roasted zucchini and goat cheese
Shredded chicken and caramelized onions
Squash blossoms (or loroco flowers) and pepper jack cheese
Shrimp, roasted red peppers and cajito cheese
Pulled pork and avocado
This post is featured at Food Renegade's Fight Back Friday post for December 7, 2012 and Real Food Forager's Fat Tuesday post for December 11, 2012!