Pupusas with Curtido

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!

NoWayJoseCuisine
Pupusas with Curtido