Tangy Salvadoran Pupusas with Curtido

Savory stuffed tortillas with a vibrant cabbage slaw

Pupusas are traditional Salvadoran filled tortillas, paired wonderfully with curtido, a zesty cabbage slaw.

3 h 30 min
8
Intermediate

Ingredients

For the Pupusa Dough

4 cups masa harina

2 ½ cups warm water

1 tsp salt

For the Filling

1 cup shredded mozzarella cheese

1 cup refried beans

1 cup cooked, shredded pork

For the Curtido

1 medium head cabbage, shredded

1 medium carrot, grated

1 small onion, thinly sliced

1 cup apple cider vinegar

2 tsp dried oregano

1 tsp crushed red pepper

1 tsp salt

1 tsp sugar

For the Salsa Roja

4 roma tomatoes, chopped

1 small onion, chopped

2 cloves garlic

1 jalapeño, seeded and chopped

1/4 cup cilantro leaves

Salt to taste

Preparation

Marinating the Curtido

Combine Vegetables

Combine cabbage, carrot, and onion in a large bowl.

Prepare Dressing

In a separate bowl, whisk vinegar, oregano, crushed red pepper, salt, and sugar.

Marinate

Pour the dressing over the cabbage mixture, mixing thoroughly. Let it marinate for at least 2 hours, ideally overnight, in the refrigerator.

Preparing the Pupusa Dough & Filling

Make the Dough

In a large bowl, mix masa harina, warm water, and salt until smooth. Let the dough rest for 30 minutes.

Allow the dough rest time to ensure the pupusas are easier to shape and fry evenly.

Prepare Filling

In another bowl, combine the cheese, refried beans, and pork for the filling.

Shape Pupusas

Divide the dough into 16 balls. Flatten each ball, add a spoonful of filling, and carefully shape into a patty.

Dip your hands in water to prevent the dough from sticking during shaping. Ensure no filling is exposed to prevent bursting during cooking.

Cooking Process

Grill the Pupusas

Heat a skillet over medium heat and cook each pupusa for about 4 minutes per side until golden brown.

Make the Salsa Roja

Blend tomatoes, onion, garlic, jalapeño, and cilantro in a blender until smooth. Season with salt to taste.

Finish the Curtido

Give the curtido one last toss before serving to redistribute the flavors.

Plating & Serving

Tangy Salvadoran Pupusas with Curtido

FaUtensils

Plate Pupusas

Serve pupusas warm on a plate with a generous side of curtido and a small bowl of salsa roja for dipping.

Sauce Pairings

Salsa Roja

A smooth and spicy tomato sauce

Crema Salvadorena

A drizzle is optional for creaminess

Garnishes & Accompaniments

Fresh cilantro leavesLime wedges

Perfect Sides

Black beans

Fried plantains