Entree: El Salvador – Northern Culinary Region – Pupusas (Thick Salvadoran corn masa discs stuffed with seasoned cheese, pork, or beans, traditionally served with curtido and tomato salsa)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 3 cups (360 g) masa harina (corn flour for tortillas)
- 2 1/4 cups (540 ml) warm water, adjust as needed
- 1 tsp (6 g) salt
- 8 oz (225 g) queso fresco or low-moisture mozzarella, grated
- 8 oz (225 g) cooked, shredded pork (chicharrón) or 1/2 lb (225 g) seasoned ground pork
- 1 cup (240 ml) refried beans, mashed (optional for bean filling)
- 2 tbsp (30 ml) vegetable oil (for the griddle)
- For curtido:
  - 3 cups (300 g) green cabbage, shredded
  - 1 medium carrot, grated, approx. 60 g
  - 1/2 cup (120 ml) white vinegar
  - 1/4 cup (60 ml) water
  - 1/2 tsp (1 g) dried oregano
  - 1 tsp (6 g) salt
- For salsa roja:
  - 3 medium plum tomatoes, approx. 12 oz (340 g)
  - 1 small white onion, quartered, approx. 140 g
  - 2 cloves garlic
  - 1 tbsp (15 ml) vegetable oil
  - 1 tsp (6 g) salt, adjust to taste
- Fresh lime wedges to serve (optional)

Instructions

1. Make the curtido: In a bowl combine 3 cups (300 g) shredded cabbage and 1 grated carrot (60 g). Whisk 1/2 cup (120 ml) white vinegar, 1/4 cup (60 ml) water, 1/2 tsp (1 g) dried oregano and 1 tsp (6 g) salt; pour over cabbage and toss. Let sit at least 30 minutes at room temperature (or refrigerate a few hours) to mellow; stir before serving.
2. Prepare the salsa roja: Place 3 tomatoes (340 g), 1 quartered small onion (140 g) and 2 garlic cloves in a saucepan with 1 cup (240 ml) water. Bring to a simmer and cook 8–10 minutes until softened. Drain most liquid, then puree in a blender or mash finely. In a skillet heat 1 tbsp (15 ml) oil, sauté the blended mixture briefly, season with 1 tsp (6 g) salt and simmer 5 minutes to concentrate flavor. Keep warm.
3. Make the masa dough: In a large bowl combine 3 cups (360 g) masa harina and 1 tsp (6 g) salt. Gradually add 2 1/4 cups (540 ml) warm water, mixing with your hand until a soft, pliable dough forms that holds together (like playdough). Cover with a damp cloth to prevent drying. If dough is dry, add a little more water 1 tbsp (15 ml) at a time; if too sticky, add a little masa harina.
4. Prepare fillings: Mix shredded 8 oz (225 g) queso fresco or mozzarella for cheese filling. For pork filling use 8 oz (225 g) cooked, shredded pork seasoned with a little salt and pepper. For bean filling use 1 cup (240 ml) mashed refried beans.
5. Form pupusas: Divide dough into 8 equal portions (about 3.5 oz/100 g each). Roll each into a ball, flatten into a thick 3–4 inch (7–10 cm) disc in your palm, place 1–2 tbsp (15–30 ml) filling in the center, fold edges over filling and gently press to seal, then flatten again into a 1/4–1/2 inch (6–12 mm) thick disc with the filling completely enclosed.
6. Cook pupusas: Heat a griddle or large nonstick skillet over medium heat and brush with a little oil. Cook pupusas 3–4 minutes per side, pressing gently with a spatula, until golden brown spots appear and cheese is melted inside. Cook in batches, wiping the griddle clean if excess oil or burned bits accumulate.
7. Serve: Place pupusas on a platter and serve immediately with curtido and warm salsa roja. Offer lime wedges if desired.