Pupusas with Curtido
Learn how to make authentic Salvadoran Pupusas, stuffed with cheese, beans, or pork, and served with a refreshing curtido slaw. This easy-to-follow recipe brings the bold flavors of El Salvador to your kitchen, perfect for any meal!
Equipment
- Mixing bowls – For mixing the masa dough and curtido ingredients.
- 1 Griddle or skillet – To cook the pupusas on the stovetop.
- Measuring Cups and Spoons: For accurately measuring the ingredients.
- 1 Wooden spoon or spatula – For mixing the masa dough and stirring the curtido.
- 1 Sharp knife – To slice the cabbage, onion, and carrot for the curtido.
- 1 Cutting board – For preparing the vegetables.
- 1 Tongs or spatula – For flipping the pupusas on the griddle.
- 1 Plastic wrap or damp towel – To cover the dough while shaping the pupusas.
- 1 Saucepan – To heat the brine for the curtido.
Ingredients
For the Pupusas:
- 2 Cups Masa harina (corn flour)
- 1½ Cups Warm water
- 1 Cup Shredded mozzarella cheese (or Salvadoran quesillo)
- ½ tsp Salt
- ½ Cup Refried beans (optional)
- ½ Cup Cooked and seasoned pork (optional)
For the Curtido:
- ½ Head of green cabbage, thinly sliced
- 1 Carrot, shredded
- ½ Onion, thinly sliced
- 1 Cup Water
- ½ Cup Apple cider vinegar
- 1 tsp Oregano (preferably Mexican oregano)
- ½ tsp Salt
- ½ tsp Sugar
- ¼ tsp Crushed red pepper flakes (optional)
Instructions
Making the Curtido:
- Prepare the vegetables: In a large bowl, combine the cabbage, carrot, and onion.
- Make the brine: In a saucepan, heat the water, vinegar, oregano, salt, sugar, and red pepper flakes (if using) over medium heat until it begins to simmer.
- Combine and refrigerate: Pour the warm brine over the cabbage mixture, stirring to ensure everything is coated. Let it sit at room temperature for at least an hour, or refrigerate it overnight for a more intense flavor.
Making the Pupusas:
- Prepare the dough: In a large mixing bowl, combine the masa harina, salt, and warm water. Mix until the dough is smooth and pliable. It should have a consistency similar to playdough – not too wet or too dry. If it's crumbly, add a little more water; if it’s too sticky, sprinkle in more masa harina.
- Shape the dough: Divide the dough into 8 equal portions. Roll each piece into a ball, then flatten it into a thick disc, about 4 inches in diameter.
- Add the filling: Take one disc of dough and place about 1 tablespoon of cheese in the center. Add refried beans or pork if using. Carefully fold the edges of the dough over the filling, sealing it in the middle.
- Flatten the pupusa: Once sealed, gently flatten the stuffed ball back into a disc, ensuring the filling is evenly distributed but not leaking out.
- Cook the pupusas: Heat a skillet or griddle over medium-high heat. Lightly grease it with oil, then cook each pupusa for about 3-4 minutes per side, until golden brown and slightly crispy.
- Serve with curtido: Once your pupusas are ready, serve them hot alongside the tangy curtido for a refreshing contrast.
Notes
Cooking Tips:
- Make-ahead tip: You can prepare the dough and fillings in advance, making pupusa assembly quick and easy on cooking day.
- Keep them warm: If you’re making a large batch, keep the cooked pupusas warm in a low oven (around 200°F) while you finish cooking the rest.
- For extra flavor, try mixing in a little garlic powder or chili powder with the masa dough.
- Vegetarian version: Skip the pork and use only cheese and beans for a delicious meat-free option.
- Vegan-friendly: Use plant-based cheese and ensure the beans are lard-free.
Storage
Pupusas: Store any leftover pupusas in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave for about 30 seconds. Curtido: Curtido can be stored in an airtight container in the fridge for up to 1 week. The flavors will intensify as it sits, making it even more delicious over time. Both elements can also be frozen for up to 2 months—just thaw and reheat when ready to enjoy!