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Ethnic foods are surging in popularity, especially with younger populations, and the traditional El Salvadorian pupusa (or hand pie) is a perfect application to showcase potatoes. Pupusas are traditionally made with a corn masa flour and water dough, which is then filled with savory ingredients. By adding some potato flakes or mashed potatoes to the dough, a lighter and less dense hand pie results while maintaining the gluten-free and clean-label attributes of the pupusa.
For operators at supermarket grocerants or commissaries, preparing and serving these pupusas is easy and cost effective. Either potato flakes or leftover mashed potatoes produce an equally moist and fluffy finished product. Pupusas can be cooked on a traditional griddle or stove, then served on the hot line as a made-to-order option or heat and serve for consumers to enjoy at home. Little labor is needed to form the dough into a ball, flatten and cook.
While pupusas typically have a savory filling like meat or cheese, the possibilities are much broader than that. Breakfast versions could include eggs, chorizo and/or bacon, and sweet versions with fruit fillings or nut butters would be equally delicious. Start experimenting and create your signature version today!
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