Pupusas made with almond flour
Hi my name is Brett from Colorado, and I recently seen a vendor at my local farmers market making fresh Pupusas on the grill. They were touted as being a gluten free food...
What is a Pupusas you ask? It is a South American food produced from typically Corn Masa Flour, that is prepared very much like one would if making a cornmeal dough for tamale or polenta... A little water, Masa Flour, and oil, boil and absorb the liquid into the masa and once dough, then prepare the Pupusas as such; make into small balls the size of lets say a tennis ball, press into the center with your thumb an indentation for you to put a yummy filling such as some cooked and seasoned pork or what ever you can imagine. Form this dough now into a ball again and flatten the dough ball into a round disc shape with out revealing the tasty center. Place your disc shapes now on a hot flat skillett and cook both sides revealing a nice slightly blistered and crispy speckled brown exterior and there you have a Pupusas...
Okay so much for long intros. my plan is to make a high protein low carbohydrate version of this tasty treat, with other qualifying flours. I was wondering if anyone has ever used Almond Four or Quinoa Flour? I think possibly mix of the two would be interesting. Very curious about the texture and what I might need to do to come close to that blistered crispy goodness that low carb-dieters crave at times without falling completely off the wagon.
So, I will post my results here soon in the future and if anyone would like to chime in on this topic great. My main goal is to make a highly nutritious, nourishing meal in a Latin style Pupusas.
Okay trial one...
So over thinking my overhaul of the delicious Latin Street Eat here, has me going back the to the ol' adage of keep it simple stupid... KISS... So being a bit concerned about texture and taste in my first trial I blended 3 cups of blanched almond flour, 1 cup of corn flour, and one cup of Quinoa flour, salt to taste and water. The Dough formed nicely, but the final product was a bit dense, albeit they were surprisingly more filling than ever expected, after eating two 6 inch tasty discs that I filled with a blend of flounder fish, feta cheese, chopped white onion, chopped hatch chopped green chile, spinach, and jalapeno for the filling, I was very satisfied. I made about a dozen so I have lunch and or snacks for the week. I am very satisfied with there overall looks, taste, and belly filling satisfaction... I want to improve overall taste, texture and make them a bit lighter. I feel I have compromised on my goal by over-thinking the ingredients and adding more carbs than necessary by adding the other flours. This is my first experience with Almond Flour. I made the Almond Flour my self, and seeing its light and airy form I know now that if anything other than water and salt will be added in future trials that I will only add a Atkins baking mix to the Almond Flour.
So my next trial will be just as the title here says with Almond Flour only, and I will post my exact measurements and recipe in my next post update. While the fist trial was not quite perfection it was a real learning experience and still tasty. My most amazing discovery is that I can make a toasty, crispy, and bread like product that totally satisfies Carb-Cravings that hit you on Low Carb Diets, and it is Gluten Free. While this may not sound that exciting to most I feel I have discovered something really special... Let's see how my next batch turns out....
Ola' so trial two: Okay so I learned more about other alternative flours to use in my Puspas recipe. After some time of thorugh and consideration to my experimental recipe, I decided to combine Coconut Flour, Almond Flour, and Maseca Corn Flour... and you know what... They turned out great!!!
Okay so here is my recipe for some great nutritional Puspas: ( About 8 Puspas )
For the Dough:
1 Cup of loosely packed Maseca Corn Flour
1/2 Cup Coconut Flour
1/2 Cup Almond Flour
2 1/2 Cup Water
1/2 Teaspoon of Sea Salt
About 8 slices of fully cooked/smoked Brisket sliced about 1/4 inch thick shredded
1/8 Cup of White Onion
4 oz. can of Hatch Chopped Green Chile
A few dashes of Worchester Sauce (Just a few...)
A few Dashes of hot sauce of your choice.
1-2 cups of Mozzarella shredded or cheese of your liking
Okay make the dough, in a bowl combine the flours, and the salt, mix thoroughly then add the water start with 2 Cups first, then fine tune the dough consistency, I like to make mine a bit wet and sticky, once the dough sits a bit during the production the flours will absorb the moisture in the rest time and the outer shell of the dough will dry and tighten making it easy to work with. Okay, mix well and form a dough ball, cover the bowl with plastic and allow to rest while you make the filling.
Okay assuming you have your brisket or other meat of choice cooked and ready to use, I placed in a shallow glass microwaveable dish the brisket, onions, green chiles and nuked covered till heated through. I allowed this to sit and steam. under cover.
I then formed from our dough ball smaller dough balls just about or slightly larger than golf ball size. Then using plastic wrap I placed each golf ball sized dough ball between two sheets of plastic wrap and flattened into nice flat discs about 5 to just under 6 inches. about 1/8th inch thick, stack the discs as you prepare them in their plastic wrap. Okay once you have all your discs made then prep your filling.
Taking the cover off the meat mixture, shred your meat mixture with two forks, add your dashes of Worcester Sauce and Hot sauce, I recommend just a few dashes, a few strategic drops to mix in to the meat and chile juices, careful do not over power by adding a lot of these last few ingredients. I feel a little gives the meat and its juices just the right subtle zing...
Okay lets assemble: PREHEAT YOUR SKILLET OR ELECTRIC FLAT TOP Grill to 350-400, oil well with a good oil like peanut or coconut oil... Olive oil is okay too...
take plastic off one side of one disc, place about 1-2 table spoons of the meat mixture on the dough disc, add shredded cheese, and then place another disc on top... pinch and push together sealing the edges... As you assemble then add your Puspas to to the heat and fry each side till it makes nice golden and blistered carmelazation, about 5-6 minutes per side or depending on your heat... flip and finish the other side. This is a fun meal to make with the family and or friends, or loved one, a little production line works very well in this meal prep but easy for one to manage it all.
Now here are some finishing touches... I have heavy stoneware plates I can heat in the oven so I placed the serving of two discs freshly fried to each plate, preheated my oven Broiler to 350 I sprinkled each Puspas with a little Imported Perocini Cheese and Feta Cheese crumble, toasted very lightly the cheese to the tops of these delicacies, added a simple homemade warm Marinara ( You could use salsa ) served with a Raw Shredded Coleslaw mix that was store bought that I dressed with a Asian Sweet Red Chile sauce I get at Sams Club from Thai Kitchen, added a splash of garlic Rice Wine Vinegar, and some small diced Mango...
This will make 8 Puspas and be a nice meal for four.
The result... I have a very picky kid that usually wants to eat nothing but PIZZA, PASTA, and Chicken Tenders... Well the smell lured him in, he sat down and ate a meal with his Dad and we had a great meal and conversation... THe conversation did not really start till he was about 3/4 through the meal but then again to me an amateur home cook and single father MMMMMmmmms and Awwwwes slurps and small noted words of "amazing" and "wow" were all a Dad needed to hear till the real conversation started. GOOD luck CHow Hounds have some dinner...
Now just so you know Puspas are like Pizzas, Ravioli... Like in the way your fillings are anything you can imagine from spicy, to savory, meat, veggie, or dessert sweet. I will continue to experiment and learn about food and I thank ChowHounds for the read and the great forum to share here.