Ingredients

• 1 Orange, juiced
• 1 Tbsp White Wine Vinegar
• 2 Tbsp Olive Oil
• 1 tsp Sea Salt
• 1 lb Beets, peeled and chopped into 1-inch pieces

• 15.5 oz can Chickpeas, drained
• 2 Tbsp Olive Oil
• 2 cloves Garlic, minced
• 1 tsp Sea Salt
• ¼ tsp Red Pepper Flakes
• 2 tsp Lemon Juice

• 2 cups Organic Amaranth Flour
• 2 cups Organic Masa Harina
• 1 cup Tapioca Flour
• 1 tsp Sea Salt
• 2 ¼ cups Water

• 1 ½ cups toasted Walnuts
• 10 oz Oaxaca Cheese or String Cheese
• 4 oz creamy Goat Cheese
• Sour Cream and chopped fresh Parsley for serving, optional

• 1 small Purple Cabbage, cored and shredded
• 1 small Red Onion, sliced
• 4 cups Boiling Water
• 1 cup white vinegar
• 2 tsp Sea Salt

Instructions

1. One hour before making pupusas, marinate beets by filling a zip-top bag with orange juice, white wine vinegar, olive oil and sea salt. Add beets and mix around. Marinate at room temperature for 1 hour, moving beets around within the marinade.
2. Preheat oven to 375°F and discard marinade. Bake beets for 30–40 minutes on a parchment-lined baking sheet until they are soft and caramelized on the edges. Set aside to cool.

1. In a bowl, combine chickpeas, olive oil, minced garlic, sea salt and red pepper flakes. Use a fork to mix together and lightly smash half of the chickpeas.
2. Heat a medium pan over medium heat and add chickpeas. Cook 10 minutes, stirring every minute or so, until browned but not overcooked.
3. Return the beans to the bowl and toss with lemon juice. Set aside.

1. In a small bowl, whisk together amaranth flour, masa harina, tapioca starch and sea salt. Create a well in the middle and pour in water.
2. Use clean hands to mix water into the dry ingredients. It may be slightly wetter than you expect. Cover and allow to rest for 30 minutes.

1. While masa is resting, make the final filling. In a food processor, add roasted beets and toasted walnuts. Pulse together until the mixture is rice-like in texture.
2. Once dough is done resting, create 30 balls about 1 ½ inches in diameter. Use the palm of your hand to flatten each ball. In the center, add 1 teaspoon each of the beet and chickpea mixtures. Finally, add 1 teaspoon Oaxaca cheese, along with ½ teaspoon goat cheese.
3. Fold dough over the filling until it’s completely sealed. Pat between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
4. Heat a cast iron pan over medium heat. Lightly brush the pan with oil and cook the pupusa about 4 minutes on either side, or until golden brown. Repeat until all the pupusas are cooked.
5. Serve with quick pickles (see below) served over a dollop of sour cream. Sprinkle with chopped parsley.

1. In a large bowl, combine cabbage and onion. Pour boiling water over the vegetables and toss, making sure vegetables are covered. Let sit for 10 minutes, then drain water off.
2. Whisk together vinegar and salt. Place blanched vegetables into a Mason jar or zip-top bag. Pour in vinegar and refrigerate for 30 minutes. The longer the vegetables sit, the stronger the pickle.