Pupusas with Curtido
- 🌽 2 cups masa harina (corn flour)
- 💧 1½ cups warm water
- 🧀 1 cup shredded mozzarella cheese
- 🫘 1 cup refried beans (optional)
- 🍖 1 cup cooked and seasoned pork (optional)
- 🧂 Salt, to taste
- 🫒 Vegetable oil, for cooking
- 🥬 ½ head green cabbage, shredded
- 🥕 1 large carrot, grated
- 🧅 1 small onion, thinly sliced
- 💧 1 cup boiling water
- 🍶 ½ cup white vinegar
- 🌿 1 teaspoon dried oregano
- 🧂 1 teaspoon salt
- 🍬 ½ teaspoon sugar
- 🌶️ ½ teaspoon crushed red pepper flakes
Pupusas are traditional Salvadoran stuffed corn tortillas, typically filled with ingredients like cheese, beans, or meats. They are often served with curtido, a tangy cabbage slaw, and salsa roja. This combination offers a delightful blend of flavors and textures, making it a beloved dish in Salvadoran cuisine.
Ingredients
For the Pupusas:
🌽 2 cups masa harina (corn flour)
💧 1½ cups warm water
🧀 1 cup shredded mozzarella cheese
🫘 1 cup refried beans (optional)
🍖 1 cup cooked and seasoned pork (optional)
🧂 Salt, to taste
🫒 Vegetable oil, for cooking
For the Curtido:
🥬 ½ head green cabbage, shredded
🥕 1 large carrot, grated
🧅 1 small onion, thinly sliced
💧 1 cup boiling water
🍶 ½ cup white vinegar
🌿 1 teaspoon dried oregano
🧂 1 teaspoon salt
🍬 ½ teaspoon sugar
🌶️ ½ teaspoon crushed red pepper flakes (optional)
Equipment
• Mixing bowls
• Griddle or skillet
• Spatula
• Plastic wrap or a plastic bag (for shaping pupusas)
Prep Time
30 minutes
Cook Time
20 minutes
Calories & Macros (per serving)
• Calories: 300
• Protein: 10g
• Carbohydrates: 40g
• Fat: 10g
Instructions
1. Prepare the Curtido
o In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion.
o Pour the boiling water over the vegetables and let sit for about 5 minutes to soften.
o Drain the vegetables well.
o In a separate bowl, mix the white vinegar, oregano, salt, sugar, and crushed red pepper flakes.
o Pour the vinegar mixture over the drained vegetables and toss to combine.
o Cover and refrigerate for at least 1 hour, preferably overnight, to allow flavors to meld.
2. Prepare the Pupusa Dough
o In a mixing bowl, combine the masa harina and a pinch of salt.
o Gradually add warm water, mixing until a soft, pliable dough forms.
o If the dough is too dry, add more water, a tablespoon at a time.
o Cover the dough with a damp cloth to keep it moist while assembling the pupusas.
3. Assemble the Pupusas
o Divide the dough into equal portions, about the size of a golf ball.
o Flatten each ball into a disc about 4 inches in diameter.
o Place a tablespoon of filling (cheese, beans, pork, or a combination) in the center of each disc.
o Fold the edges over the filling to encase it, then gently flatten the filled dough into a disc again, being careful to prevent the filling from leaking out.
4. Cook the Pupusas
o Heat a lightly oiled griddle or skillet over medium heat.
o Cook each pupusa for about 2–3 minutes per side, or until golden brown spots appear and the dough is cooked through.
o Transfer to a plate and keep warm while cooking the remaining pupusas.
5. Serve
o Serve the pupusas hot, accompanied by curtido and salsa roja on the side.
Cooking and Serving Tips
• Filling Variations: Traditional fillings include cheese (quesillo), refried beans, and chicharrón (seasoned pork). Feel free to experiment with other fillings like loroco (a Central American flower bud) or a combination of ingredients.
• Shaping Technique: Using plastic wrap or a plastic bag can help in shaping the pupusas without the dough sticking to your hands.
• Serving Suggestions: Pupusas are best enjoyed fresh off the griddle. Pair them with curtido and salsa roja for an authentic experience.
• Storage: Leftover pupusas can be refrigerated and reheated on a skillet or in the microwave.
Enjoy making and savoring these traditional Salvadoran pupusas with curtido!
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