Salvadoran Pupusas with Curtido
El Salvador’s national dish: thick corn cakes stuffed with cheese, beans, or pork, cooked on a griddle until golden. Curtido (a tangy cabbage slaw) and tomato salsa are the essential sides.
Ingredients
- Dough: 2 cups masa harina, 1.5 cups warm water, 1/2 tsp salt
- Filling: 2 cups shredded mozzarella or Oaxaca cheese, 1 cup refried beans (optional, for bean-and-cheese version)
- Curtido: 1/2 head cabbage (shredded), 1 carrot (grated), 1/2 onion (thinly sliced), 1 cup white vinegar, 1/2 cup water, 1 tsp oregano, 1 tsp salt, 1/2 tsp red pepper flakes
- Simple salsa: 3 tomatoes (chopped), 1/2 onion, 1 clove garlic, salt
Instructions
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1
Make curtido first (it needs time to marinate): Toss cabbage, carrot, and onion together. Heat vinegar, water, salt, oregano, and pepper flakes until salt dissolves. Pour over vegetables. Let sit at least 30 minutes.
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2
Make the dough: Mix masa harina, salt, and warm water. Knead until smooth and pliable (like Play-Doh). If it cracks when pressed, add more water. Let rest 5 minutes.
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3
Form pupusas: Take a golf-ball-sized piece of dough and flatten into a disc in your palm. Add a tablespoon of cheese (and beans if using) to the center. Fold the dough up around the filling, seal, and re-flatten into a disc about 1/2 inch thick. Patch any holes.
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4
Cook on a lightly oiled griddle or skillet over medium heat for 3-4 minutes per side until golden brown with some dark spots. The cheese should be melted inside.
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5
Serve hot with curtido and salsa roja.
