Gluten-free/ Recipes/ Snacks/ Vegan

“Peter Piper” Pupusas

“Peter Piper” Pupusas, because Peter Piper picked a peck of pickled peppers… The inspiration behind this stemmed from a conversation with my good friend Domingo Jr Alba . We were discussing cooking inspirations, and the joy of adding a bit of whimsy, especially when working with staple ingredients. Ideas on how to combine cooked black beans and a jar of pickled cherry peppers followed, and the rest was just a game of alliteration and a quick trip to the grocery store for some Daiya foods cheese. As a bonus, I was able to use the peppers’ pickling liquid to dress and flavor the curtido!

"Peter Piper" Pupusas

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  • 2 cups with the liquid (~15oz or 1 can of black beans)
  • 1/4 cup of chopped pickled peppers (I used Mazzetta brand)
  • 1/4 cup
  • 3 cups masa
  • 2 tsp salt
  • 2 1/2 cups hot water
  • 1/2 cup shredded vegan cheese (I used Daiya pepper jack)
  • 2 cups of shredded cabbage, shredded
  • 1/2 carrot, julienned,
  • 1 serrano pepper, sliced,
  • 1/4 cup vinegar
  • 2 tablespoons of pickling liquid from the pickled peppers
  • Small bowl of water with a little oil (for working with the sticky dough)



Combine cabbage, carrots, serrano pepper, vinegar, and pickling liquid in a jar and let it sit covered overnight,


Blend the beans until smooth, then cook with the pickled peppers in a medium saucepan until thick and pasty, then let the mixture cool,


Combine masa, salt, and hot water in a large bowl, and stir with a wooden spoon until it is all combined. Then, wrap in plastic and let it sit for 20 minutes,


Stir the daiya cheese into the black bean paste, and season with salt, then set it to the side until ready to use,


Divide the masa mixture into 10-12 portions,


Roll each portion into a ball, dipping your had in the oily water first to keep the dough from sticking to your fingers,


Using your thumb, create a well, fill with about 2 tablespoons of the bean mixture, and work the masa around the beans to create a ball and cover the mixture,


Flatten the ball into a disc and griddle on medium high for 5 minutes on each side, repeat until all are griddled,


Serve with the curtido,

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